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Vegan Banana Cake Recipe

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This delicious vegan banana cake is moist, flavorful, and easy to make with simple ingredients like ripe bananas, coconut oil, and a cinnamon sugar topping. Perfect as a wholesome snack or dessert, it is baked to a golden perfection with a tender crumb, offering a naturally sweet and dairy-free treat that everyone will enjoy.

  • Total Time: 35 minutes
  • Yield: 16 servings

Ingredients

Batter

  • 2/3 cup mashed banana (about 2 small, or ~6 oz)
  • 1/3 cup coconut oil, soft but not melted
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar
  • 2 teaspoons vanilla bean paste
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8” x 8” baking pan using non-stick spray or line it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed banana, soft coconut oil, granulated sugar, and light brown sugar. Mix these ingredients well.
  3. Beat Smooth: Using a hand mixer or stand mixer on medium speed, beat the mixture until it becomes smooth and pale in color, ensuring even incorporation.
  4. Add Flavorings: Stir in the vanilla bean paste and ½ teaspoon ground cinnamon. Mix until these ingredients are fully incorporated into the batter.
  5. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the bowl. Beat on low speed until everything is combined, creating a thick batter.
  6. Prepare Pan: Pour the batter into the prepared baking pan, spreading it evenly to the edges for uniform cooking.
  7. Make Topping: In a small bowl, combine the remaining 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Stir to blend the cinnamon sugar evenly.
  8. Apply Topping: Sprinkle the cinnamon sugar mixture evenly over the top of the batter, covering the entire surface.
  9. Bake: Bake the cake for about 25 minutes, or until the top is just firm to the touch and lightly golden brown around the edges.
  10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes slicing easier.
  11. Store: Store the cake in an airtight container in the refrigerator for up to 3 days or freeze it for up to 1 month. Let it come to room temperature before serving for the best flavor and texture.

Notes

  • Use ripe bananas for the best natural sweetness and moist texture.
  • Make sure coconut oil is soft but not melted to maintain batter consistency.
  • For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.
  • If you prefer a sweeter cake, you can increase the sugar slightly, but keep in mind it’s naturally sweet from the bananas.
  • Ensure the cake is fully cooled before slicing to avoid crumbling.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-banana-cake-recipe/