Description
This vegan banana cake is a moist and fluffy treat made without any animal products. Featuring ripe bananas, vegan butter, and a blend of sugars for sweetness, this cake is enhanced with warm cinnamon and vanilla. Finished with an optional vegan frosting and fresh or dried banana slices, it’s perfect for a delicious dessert or snack.
Ingredients
Scale
Wet Ingredients
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 280 g ripe bananas (approx 2 large or 3 medium)
- 100 g vegan butter (room temperature)
- 2 teaspoons vanilla extract
- 50 g vegan Greek-style yogurt (or soy/coconut yogurt)
- 160 ml soy milk (for vegan buttermilk)
- 2 teaspoons apple cider vinegar (for vegan buttermilk)
Dry Ingredients
- 250 g plain flour
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 100 g granulated sugar
- 70 g soft brown sugar
Toppings and Frosting
- ½ batch easy vegan frosting (to lightly frost) or full batch (to generously frost)
- 1 banana sliced lengthways or dried banana coins
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 175°C (347°F). Lightly grease a 10.5″ rectangular cake pan with oil or vegan butter, then line it with parchment paper.
- Prepare vegan buttermilk and ingredients: In a medium bowl or jug, mix the soy milk with apple cider vinegar and let sit for 5 minutes to curdle (vegan buttermilk). In a separate bowl, mash the ripe bananas until smooth and set aside. In another bowl, whisk together the flour, baking powder, ground cinnamon, and sea salt.
- Make the batter: In a stand mixer or large mixing bowl, cream the vegan butter, granulated sugar, and brown sugar together with an electric mixer for 4-5 minutes until light and fluffy. Add the yogurt and vanilla extract and mix until combined. Gradually whisk the mashed bananas in two additions, mixing just until incorporated. Then add the vegan buttermilk and dry ingredients in two parts, whisking gently between each addition to combine but not overmix.
- Assemble and bake: Pour the thick batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and a toothpick inserted comes out clean. Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely for another 10-15 minutes.
- Frost and garnish: Prepare your preferred vegan frosting (easy vegan buttercream or cream cheese style). Frost the cooled cake using an offset spatula. Top with sliced fresh banana or dried banana coins. Optionally, dust the top with a mixture of sugar and cinnamon for added flavor and decoration.
- Storage: This cake is best served at room temperature to keep its fluffy texture. Store leftovers in an airtight container in the refrigerator for up to 5 days. Before serving, bring the cake back to room temperature by letting it sit outside the fridge for 1-2 hours.
Notes
- Use room temperature vegan butter to ensure it creams well with the sugars.
- The granulated sugar can be substituted with coconut sugar for a different flavor profile.
- Make sure the bananas are ripe for optimum sweetness and moisture.
- Do not overmix the batter after adding dry ingredients to avoid a dense cake.
- The vegan frosting can be adjusted to taste and quantity depending on the desired coverage.
- If fresh banana topping is used, add it just before serving to prevent browning.
