This vegan banana cake is perfectly moist, sweet, and lightly spiced. Easy to make and perfect whether you're looking for a special dessert, or just need to use up some ripe bananas!
- 1 ½ cups unflavored non-dairy milk
- 1 teaspoon white vinegar
- 1 ½ cups mashed overripe banana1 (about 3 to 4 medium bananas)
- ¾ cup organic granulated sugar
- ½ cup organic brown sugar, packed
- 10 tablespoons vegan butter, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Vegan buttercream frosting2, or frosting of choice
- ½ cup chopped walnuts
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Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan.
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Stir the milk and vinegar together in a small bowl or liquid measuring cup.
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Using an electric mixer at high-speed, beat the mashed banana, sugar, brown sugar, butter, and vanilla together in a large mixing bowl. Beat until creamy, about 1 minute.
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Stir in the milk mixture by hand.
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Begin beating in the flour, 1 cup at a time. After adding the last cup, sprinkle the baking soda, cinnamon and salt on top before beating it it. Beat the ingredients just until combined.
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Transfer the batter to the baking pan and smooth out the top with a spatula.
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Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Transfer the cake to a cooling rack and let it cool completely before frosting and sprinkling with the walnuts.
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Slice and serve.
- Simply mash your bananas in your mixing bowl using a fork or potato masher. Get them relatively smooth — a few small chunks are okay though!
- Nutrition information does not include frosting, since it will vary considerably depending on how much and what variety you use.