Ultimate Vegan Banana Cake Recipe: Moist, Delicious, and Easy!

Banana cake is a classic for a reason: it’s comforting, delicious, and a fantastic way to use up those overripe bananas sitting on your counter. But what if you’re vegan? No problem! This vegan banana cake recipe delivers all the moistness and flavor of a traditional banana cake, without any dairy or eggs. Prepare to be amazed by how simple and satisfying this recipe is.

## Why This Vegan Banana Cake Recipe Works

* **Moisture is Key:** The mashed bananas provide natural sweetness and, more importantly, incredible moisture. We’re also using oil, which helps keep the cake tender. A combination of applesauce further elevates the moisture profile.
* **Flavor Powerhouse:** Ripe bananas are the star, but we’re enhancing the flavor with a touch of vanilla extract, cinnamon, and a hint of nutmeg. These warm spices complement the banana perfectly.
* **Easy Vegan Swaps:** We’re using plant-based milk and an egg replacer, making this recipe completely vegan without compromising on texture or taste.
* **Simple and Straightforward:** This recipe is designed to be easy to follow, even for beginner bakers. No fancy techniques or complicated ingredients required!

## Ingredients You’ll Need

* **Ripe Bananas:** The riper, the better! Overripe bananas are sweeter and easier to mash. They also contribute more moisture to the cake.
* **All-Purpose Flour:** Provides structure to the cake. You can also use a 1:1 gluten-free flour blend for a gluten-free version.
* **Sugar:** Granulated sugar adds sweetness and helps to create a tender crumb. You can also use brown sugar for a richer flavor.
* **Oil:** A neutral-flavored oil, such as canola or vegetable oil, keeps the cake moist.
* **Plant-Based Milk:** Any plant-based milk will work. Almond, soy, oat, or cashew milk are all good options.
* **Egg Replacer:** Flaxseed meal or a commercial egg replacer helps bind the ingredients together. We prefer flaxseed meal for its added nutrients and slightly nutty flavor.
* **Baking Soda & Baking Powder:** These leavening agents help the cake rise.
* **Vanilla Extract:** Enhances the overall flavor of the cake.
* **Cinnamon & Nutmeg:** Warm spices that complement the banana flavor.
* **Salt:** Balances the sweetness and enhances the other flavors.
* **Applesauce (Unsweetened):** Adds moisture and a slight tang.

**Detailed Ingredient List:**

* 3 very ripe bananas, mashed
* 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
* 3/4 cup granulated sugar (or brown sugar)
* 1/2 cup neutral-flavored oil (canola or vegetable)
* 1/2 cup plant-based milk (almond, soy, oat, or cashew)
* 2 tablespoons flaxseed meal mixed with 6 tablespoons water (or 2 eggs worth of commercial egg replacer)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/4 cup unsweetened applesauce

## Step-by-Step Instructions

**1. Prepare the Flax Egg (if using):**

In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for 5-10 minutes to thicken. This will act as your egg replacer.

**2. Preheat the Oven and Prepare the Pan:**

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or use baking spray). This will prevent the cake from sticking.

**3. Mash the Bananas:**

In a large bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are okay.

**4. Combine Wet Ingredients:**

Add the sugar, oil, plant-based milk, flax egg (or egg replacer), vanilla extract, and applesauce to the mashed bananas. Mix well until combined.

**5. Combine Dry Ingredients:**

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

**6. Combine Wet and Dry Ingredients:**

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay.

**7. Pour into the Pan:**

Pour the batter into the prepared loaf pan and spread it evenly.

**8. Bake:**

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around 50 minutes, as baking times can vary depending on your oven.

**9. Cool:**

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.

**10. Slice and Serve:**

Once the cake is completely cool, slice and serve. Enjoy!

**Detailed Step-by-Step Instructions:**

**Step 1: Prepare the Flax Egg (if using)**

* In a small bowl, meticulously combine 2 tablespoons of flaxseed meal with 6 tablespoons of water.
* Stir the mixture thoroughly to ensure the flaxseed meal is evenly distributed in the water.
* Allow the mixture to sit undisturbed for approximately 5 to 10 minutes. During this time, the flaxseed meal will absorb the water and create a gel-like consistency. This gel acts as an effective binder, mimicking the properties of an egg in the cake batter.
* Once the flax egg has thickened, it is ready to be incorporated into the wet ingredients. If you are using a commercial egg replacer, follow the instructions on the package to prepare it accordingly.

**Step 2: Preheat the Oven and Prepare the Pan**

* Begin by preheating your oven to a temperature of 350°F (175°C). Ensure that your oven is properly calibrated to maintain an accurate temperature throughout the baking process.
* While the oven is preheating, take a 9×5 inch loaf pan and prepare it to prevent the cake from sticking. Generously grease the inside of the pan with butter, shortening, or cooking oil. Pay close attention to the corners and edges to ensure complete coverage.
* After greasing the pan, lightly dust it with flour. This will create a barrier between the cake batter and the pan, making it easier to release the cake once it has finished baking. Tap the pan gently to distribute the flour evenly, then invert it and tap out any excess flour.
* Alternatively, you can use a baking spray specifically designed for baking, which combines the greasing and flouring steps into one easy application. Ensure that the entire inside surface of the pan is coated with the baking spray.

**Step 3: Mash the Bananas**

* In a large mixing bowl, place the three very ripe bananas. The riper the bananas, the sweeter and more flavorful the cake will be. Overripe bananas also tend to mash more easily and contribute additional moisture to the batter.
* Using a fork or a potato masher, begin mashing the bananas until they are mostly smooth. It is acceptable to leave a few small lumps in the mashed bananas, as these will add texture to the finished cake. However, avoid leaving large chunks of banana, as these may not incorporate evenly into the batter.
* Continue mashing the bananas until you achieve a consistency similar to that of a thick puree. The mashed bananas should be easy to mix with the other wet ingredients in the recipe.

**Step 4: Combine Wet Ingredients**

* To the bowl of mashed bananas, add the granulated sugar (or brown sugar, if using), neutral-flavored oil (such as canola or vegetable oil), plant-based milk (almond, soy, oat, or cashew milk), prepared flax egg (or commercial egg replacer), vanilla extract, and unsweetened applesauce.
* Using a whisk or a spatula, mix the wet ingredients together until they are thoroughly combined. Ensure that the sugar is fully dissolved and that all of the ingredients are evenly distributed throughout the mixture.
* The wet ingredients should form a homogenous and slightly creamy mixture. This will help to ensure that the cake batter is moist and flavorful.

**Step 5: Combine Dry Ingredients**

* In a separate, medium-sized mixing bowl, measure out the all-purpose flour (or 1:1 gluten-free blend, if making a gluten-free cake). Add the baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to the bowl.
* Using a whisk, thoroughly combine the dry ingredients. This will help to ensure that the leavening agents (baking soda and baking powder) are evenly distributed throughout the flour, which is essential for a properly risen cake.
* Whisk the dry ingredients for at least 30 seconds to ensure that there are no clumps and that all of the ingredients are fully incorporated.

**Step 6: Combine Wet and Dry Ingredients**

* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture.
* Add the dry ingredients to the wet ingredients in three or four additions, mixing gently after each addition. Use a spatula or a wooden spoon to fold the dry ingredients into the wet ingredients, rather than using a whisk, which can overmix the batter more easily.
* Continue mixing until the dry ingredients are just incorporated and there are no large streaks of flour remaining. It is okay if there are a few small streaks of flour in the batter, as these will disappear during baking.

**Step 7: Pour into the Pan**

* Carefully pour the prepared cake batter into the greased and floured 9×5 inch loaf pan. Use a spatula to spread the batter evenly in the pan, ensuring that it reaches all corners and edges.
* If desired, you can sprinkle the top of the batter with a few extra banana slices, chopped nuts, or a streusel topping for added flavor and texture.

**Step 8: Bake**

* Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Start checking for doneness around 50 minutes, as baking times can vary depending on your oven.
* To test for doneness, insert a toothpick or a thin skewer into the center of the cake. If the toothpick comes out clean or with a few moist crumbs attached, the cake is done. If the toothpick comes out with wet batter, continue baking the cake for a few more minutes and test again.
* If the top of the cake begins to brown too quickly during baking, you can tent it with a piece of aluminum foil to prevent it from burning. Simply place a sheet of foil loosely over the top of the cake, being careful not to touch the batter.

**Step 9: Cool**

* Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 to 15 minutes. This will allow the cake to firm up slightly and make it easier to remove from the pan without breaking.
* After 10 to 15 minutes, carefully invert the cake onto a wire rack to cool completely. This will allow air to circulate around the cake, preventing it from becoming soggy.
* Allow the cake to cool completely before slicing and serving. This may take several hours, so it is best to be patient and allow the cake to cool fully before handling it.

**Step 10: Slice and Serve**

* Once the cake is completely cool, use a serrated knife to slice it into even slices. The thickness of the slices is up to you, but I recommend slicing them about 1 inch thick.
* Serve the vegan banana cake as a snack, dessert, or even for breakfast. It pairs well with a cup of coffee, tea, or plant-based milk.

## Tips for the Best Vegan Banana Cake

* **Use Very Ripe Bananas:** Don’t be afraid to use bananas that are almost black. They’ll be the sweetest and most flavorful.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Flour Correctly:** Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and result in too much flour in the recipe.
* **Add Chocolate Chips or Nuts:** For extra flavor and texture, fold in chocolate chips, chopped walnuts, or pecans into the batter.
* **Store Properly:** Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

## Variations

* **Chocolate Chip Banana Cake:** Fold in 1 cup of vegan chocolate chips into the batter before baking.
* **Nutty Banana Cake:** Add 1/2 cup of chopped walnuts or pecans to the batter.
* **Spiced Banana Cake:** Increase the cinnamon and nutmeg to 1 teaspoon each and add 1/4 teaspoon of ground cloves.
* **Banana Muffins:** Pour the batter into muffin tins and bake for 18-20 minutes.

## Serving Suggestions

* Serve the cake warm with a scoop of vegan vanilla ice cream.
* Drizzle with a vegan caramel sauce or chocolate sauce.
* Top with a sprinkle of powdered sugar.
* Enjoy with a cup of coffee or tea.

## Frequently Asked Questions

* **Can I use brown sugar instead of granulated sugar?**

Yes, brown sugar will add a richer flavor and slightly chewier texture.

* **Can I use a different type of oil?**

Yes, you can use coconut oil, but it may impart a slight coconut flavor to the cake.

* **Can I make this recipe gluten-free?**

Yes, use a 1:1 gluten-free flour blend.

* **How do I store the cake?**

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

* **Can I freeze the cake?**

Yes, wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

## Make this a Banana Bundt Cake

To turn this cake into a beautiful banana bundt cake, simply follow these adjustments:

1. **Prepare the Bundt Pan:** Generously grease and flour a 10-inch bundt pan. Make sure to get into all the crevices to prevent sticking.
2. **Pour Batter:** Pour the prepared banana cake batter evenly into the bundt pan.
3. **Bake:** Bake in the preheated oven at 350°F (175°C) for approximately 55-65 minutes. Bundt cakes often require a slightly longer baking time due to their shape.
4. **Cooling is Crucial:** Let the cake cool in the bundt pan for a full 20-30 minutes before inverting it onto a wire rack. This extended cooling time helps the cake release cleanly.
5. **Invert Carefully:** Place the wire rack over the bundt pan and carefully invert them together. Gently tap the pan to encourage the cake to release.
6. **Cool Completely:** Allow the bundt cake to cool completely on the wire rack before glazing or serving.

## Toppings and Glazes for Extra Flair

* **Simple Powdered Sugar Glaze:** Whisk together 1 cup of powdered sugar with 2-3 tablespoons of plant-based milk until smooth. Drizzle over the cooled cake.
* **Vegan Cream Cheese Frosting:** Combine 4 ounces of vegan cream cheese (softened), 1/2 cup of vegan butter (softened), 3 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until light and fluffy. Frost the cooled cake.
* **Chocolate Ganache:** Heat 1/2 cup of plant-based cream (or full fat coconut milk) and pour over 6 ounces of vegan chocolate chips. Let sit for a minute, then whisk until smooth. Pour over the cooled cake.
* **Caramel Drizzle:** Use a store-bought or homemade vegan caramel sauce to drizzle over the cooled cake. A sprinkle of sea salt adds a nice touch.

## Scaling the Recipe

* **Double the Recipe:** Need to feed a crowd? Double all the ingredients and bake in two 9×5 inch loaf pans, or a larger bundt pan (increase baking time accordingly).
* **Halve the Recipe:** For a smaller cake, halve all the ingredients and bake in a smaller loaf pan (reduce baking time accordingly).

## Troubleshooting Tips

* **Cake is Dry:** Ensure you are using very ripe bananas. Double-check your oven temperature and avoid overbaking. Adding an extra tablespoon of applesauce can also help.
* **Cake is Dense:** Avoid overmixing the batter. Also, make sure your baking soda and baking powder are fresh.
* **Cake Didn’t Rise:** Expired baking soda or baking powder is the usual culprit. Replace them and try again. Also ensure accurate oven temperature.
* **Cake Sticks to the Pan:** Thoroughly grease and flour the pan, or use baking spray.

## Nutritional Information (approximate per slice)

* Calories: 250-300
* Fat: 12-15g
* Carbohydrates: 35-40g
* Protein: 3-4g

*Note: Nutritional information is an estimate and can vary based on specific ingredients used.*

This vegan banana cake recipe is a winner! It’s easy to make, incredibly moist, and packed with flavor. Whether you’re vegan or not, you’ll love this delicious treat. So, grab those ripe bananas and get baking!

Enjoy your delicious and moist vegan banana cake!