Vegan Banana Cake

5 from 4 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 335kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan.
Stir the milk and vinegar together in a small bowl or liquid measuring cup.
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.
Stir in the milk mixture by hand.
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.
Transfer the batter to the baking pan and smooth out the top with a spatula.
Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the cake to a cooling rack and let it cool completely before frosting and sprinkling with the walnuts.
Slice and serve.

Notes

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.

Nutrition