Vegan Banana Cake

An easy-to-make, soft, fluffy, moist and perfectly spiced Vegan Banana Cake smothered in decadent vegan cream cheese frosting.

Recipe video

Jump to:

• Recipe video
• What do I need to make this recipe and why?
• How to make Vegan Banana Cake
• Success tips
• Variations
• What frosting goes well with banana cake?
• How to make Vegan Banana Cake with no oil
• How to quickly ripen bananas for baking
• Making ahead, freezing and storage
• Hungry for more?
• 📖 Recipe
• Comments

I'm loving this vegan banana cake recipe because:

• It's classically delicious in a way that only banana cake can be
• It's super soft, fluffy and moist
• It's full of spiced sweet banana flavour
• It's smothered in vegan cream cheese frosting
• It's easy to make with basic ingredients
• It's cooked in an 9 x 13 inch dish so is great for feeding a crowd and for transporting

What do I need to make this recipe and why?

(For detailed measurements and instructions, see the printable recipe card).

First up let's look at what you'll be needing to make this easy banana cake and why:

• Bananas - 3 whole ones for great banana flavour. Don't change the amount as it will affect the texture of the crumb. Make sure the bananas are very ripe and spotty.
• Flour - I use all purpose flour but you could use white whole wheat or spelt too.
• Sugar - I like to use golden cane sugar but white sugar is fine. You could also use light brown sugar or coconut sugar, or half dark brown sugar, and half cane or white sugar.
• Oil - Just about any will do here but don’t use vegan butter. Oil is important for moistness in the finished cake. I typically use avocado oil in baking recipes (I buy the linked Chosen Food brand but from Costco because it’s great value), but melted coconut oil, vegetable oil, canola oil, sunflower oil, light olive oil (not extra virgin) are all fine. If using coconut oil I recommend you use refined coconut oil so that your banana cake doesn't end up with coconut undertones (unless you're ok with that). Nut butter can be used to make the recipe oil-free. See the recipe notes for more details.
• Cinnamon, nutmeg, vanilla, salt - All here for the flavour!
• Baking Powder and Baking Soda – When you don’t use eggs you need to make up for the leavening they would otherwise provide by adding both of these as well as the next essential ingredient.
• Apple cider vinegar – Reacts with the baking soda and creates lift and lightness. It’s my go-to because of it’s light, fruity, not as tart as white vinegar taste. Technically any acid will do though so you could sub it for lemon juice or white vinegar if that's all you have.
• Milk – Any unsweetened non-dairy milk is fine to use. I tend to use my cashew milk or oat milk because I always have some on hand.
• Vegan Cream Cheese Frosting - Made with vegan cream cheese, vegan butter, powdered sugar, vanilla, salt and my magic ingredient arrowroot flour. It's optional though. I give some other suggestions for how to serve and top the cake further down.

How to make Vegan Banana Cake

So now you know what you'll be needing, let's see how it's done:

Step 1- Mash up the bananas so they become a puree. A fork is all you need but using an electric mixer is a quick way to get the job done!

Step 2 - Add the sugar, spices and all of the wet ingredients to the banana.

Step 3 - Mix them together really well.

Step 4 - Add the flour, baking powder and baking soda to the wet ingredients and mix them together gently to make a batter.

Step 5 - Pour the batter into a dish and bake.

Step 6 - Once the cake has cooled completely, smother in vegan cream cheese frosting. First though admire the beautiful golden colour of that sponge!!

Success tips

1. Use very ripe bananas. They should be brown and spotty.
2. Don't use more or less banana. The vegan banana cake recipe has been tested thoroughly and this is the perfect amount for the best banana flavour and a light, moist, fluffy sponge.
3. The time this cake takes to bake can vary depending on your oven and the kind of dish/pan you cook it in. To get it as close to mine as possible use a glass dish. I use a Pyrex Basics 9 x 13 glass baking dish.
4. Do not over mix the batter. As with all cakes, the more you mix, the more you activate the gluten in the flour which really affects the texture and rise of the finished cake.
5. Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe. 
6. Don't try to remove the cake from the dish. It should be kept in the dish and individual slices cut out as needed.

Variations

This vegan banana cake is just perfect as it is but here are some ways you can adapt it:

• Bake the cake and don't frost it. Cut it into squares, warm each one for about 20 seconds in a microwave and serve with a dollop of melty vegan butter and a drizzle of maple syrup. <----- Highly recommend this option!
• Add chocolate chips to the cake batter.
• Add chopped nuts to the cake batter
• Drizzle my easy vegan caramel sauce or date caramel over the cream cheese frosting.
• Bake as a layer cake (see recipe notes for more details).
• Make as cupcakes (see recipe notes for more details).
• Bake in a bundt pan (see recipe notes for more details).
• Bake in an 8 x 8 inch pan (see recipe notes)

What frosting goes well with banana cake?

Banana cake is fantastic with a tangy cream cheese frosting like the one included here, but it's also great with any of the following so feel free to switch it up and make it your own:

• Cinnamon cream cheese frosting - add ½ teaspoon of cinnamon to the frosting when you add the powdered sugar.
• Peanut butter cream cheese frosting - add ½ cup of peanut butter to the frosting. Whip it with the butter then add the other ingredients as instructed.
• Chocolate cream cheese frosting - add ½ to ¾ cup of cocoa powder to the cream cheese frosting at the same time as you add the powdered sugar. Sprinkle some chocolate shavings over the top.
• Lemon cream cheese frosting - add one teaspoon of lemon extract instead of the vanilla extract. Do not add any more liquid than that to it as the frosting will get too loose, but feel free to add some lemon zest.
• Regular vegan buttercream (vanilla, chocolate or peanut butter)
• Thick chocolate ganache
• Make a simple powdered sugar and plant milk glaze.
• Good old peanut butter straight from the jar!
• The frosting from the Peanut Butter Nutter Chocolate Cake on page 163 of my cookbook.

How to make Vegan Banana Cake with no oil

If you would like to make this vegan banana cake with no oil, replace the oil with the same amount of nut butter and increase the amount of milk used by a third of a cup (80 mls). You will need to blend the nut butter with the milk before adding it so that it incorporates well.

I recommend using cashew butter because it has a mild buttery flavour, but as long as you are ok with the nutty flavour coming through, almond butter or peanut butter will work too.

The frosting however needs the vegan butter to be successful so you will need to enjoy it unfrosted or find an alternative frosting solution.

Please bear in mind that when you make this banana cake oil-free, you will not get the same light, soft and fluffy sponge. It will be darker in colour, slightly heavier and not as soft and fluffy.

How to quickly ripen bananas for baking

If you want to make a recipe that calls for very soft, ripe and spotty bananas but your bananas haven't reached that stage yet, don't worry. You can easily hurry them along. All you need to do is preheat an oven to 300 F (148 C). Then line a baking tray with parchment paper or a silicone baking mat. Separate the underripe bananas and lay them on the tray as they are, skins intact.

Bake for 40 minutes. Remove from the oven and leave to cool. They will have turned completely black and will be perfectly soft and sweet and mushy inside. When you want to use them slice the skin open and scoop or squeeze out the soft banana flesh and use in your recipe.

Making ahead, freezing and storage

To make ahead and store the unfrosted cake - This cake keeps really well in the fridge. Bake, allow to cool, cover the dish tightly and refrigerate for up to 2 days before frosting.

To make ahead and store the frosted cake - Bake, allow to cool, then frost, cover tightly and store in the fridge for 5 to 6 days.

To make the frosting ahead - make as directed then cover tightly and refrigerate. When you are ready to frost the cake, remove the frosting from the fridge and allow it to sit at room temperature for about 10 minutes so that it softens slightly. Then give it a quick mix with the electric mixer to fluff it up before frosting the cake.

To freeze - Bake the cake, allow to cool completely, then wrap the entire thing (dish as well) very tightly and freeze for up to 3 months. (Be sure you are using a freezer safe dish). Defrost in the fridge overnight. I do not recommend freezing the frosting.

Hungry for more?

Loving this Vegan Banana Cake? Check out these other popular vegan banana recipes:

• Vegan Banana Scones
• Vegan Hummingbird Cake
• Vegan Banana Pancakes
• Vegan Chocolate Banana Bread
• Easy Banana Peanut Butter Ice Cream Bars
• Creamy Banana Smoothie

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