Hands up if you’re secretly delighted when a bunch of bananas tip over the edge of ripeness in your fruit bowl, so they are good only for making cake? Oh good, I’m glad its not just me. A slice of freshly baked vegan banana cake must be at least in my top three favourite things to eat with a nice cup of tea, (alongside my vegan victoria sponge and vegan blueberry muffins!).
Deliciously sweet and studded with pecan nuts, this lovely cake was so easy to vegan-ise. I used my usual substitution of soya yoghurt in place of eggs, and dairy-free margarine in place of butter. Bananas make a great egg-replacer in themselves too, so there’s no need for any binding agent, this has a superb texture. No one would ever guess it was ‘free-from’ anything, and there are no weird ingredients – everything can be found in your local supermarket.
I made this during a bit of a weekend bake-a-thon, but knew I couldn’t leave it out in a tin or we would eat the whole thing in days. So I sliced it up, put a piece of greaseproof paper between each slice, wrapped it in foil and froze it.
Such a lovely thing to have on standby in the freezer – just taking out a couple of slices when someone pops round for a cup of tea. You could easily make two at the same time – one to eat and one to freeze!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan Cakes Recipe Index for lots more traditional British bakes made vegan!
Do send me pictures of your very own vegan banana cake on:
to show me how you got on!
Vegan Banana Cake: Equipment & Shopping List
You will need:
- Loaf tin (2lb / 21 x 9cm)
- Food mixer or large bowl + spoon or spatula
Shopping List:
- Bananas
- Dairy-free yoghurt (I use soya)
- Dairy-free margarine
- Self-raising flour
- Bicarbonate of soda
- Soft light brown sugar
- Nuts (pecans, hazelnuts or walnuts)
This deliciously moist banana loaf cake is perfect with a cup of tea, and doesn't taste 'free-from' in any way!
- 5 small ripe bananas (about 350g peeled weight)
- 60 g (2.5oz) dairy-free margarine
- 160 g (5.5oz) soft light brown sugar
- 1 tsp salt
- 125 g (4oz) dairy-free yoghurt (I used soya)
- 180 g (6.5oz) self-raising flour
- 1 tsp bicarbonate of soda
- 50 g (1.5oz) nuts (pecans, hazelnuts or walnuts all work well)
Preheat the oven to 170°C (fan) / 340°F / Gas Mark 5. Grease a loaf tin (a 2lb tin is ideal - about 21cm x 9cm or so).
Peel the bananas and place 3 into a small bowl. Mash with a fork until smooth. Place the remaining bananas in another bowl and just lightly mash them, leaving lots of large-ish chunks. Set both bowls aside until later.
In a food mixer or large bowl, beat together the margarine and sugar until pale and fluffy. Add the salt and yoghurt and beat again.
Sift the flour and bicarbonate of soda into the bowl and fold in gently until just combined. Stir through the two bowls of banana, and finally chop the nuts roughly and stir into the mixture.
Pour the mixture into your loaf tin, and bake for an hour or until an inserted skewer or knife comes out clean. Leave to cool in the tin. Enjoy straight away with a cup of tea, or keep in an airtight container.
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this vegan banana cake recipe with a number of blogging challenges:
CookBlogShare hosted this week by Easy Peasy Foodie- Cook Once Eat Twice hosted by Searching for Spice
- Brilliant Blog Posts hosted by Honest Mum
- Recipe of the Week hosted by A Mummy Too
I keep seeing all these delicious banana bread posts today!! Makes me want to make some!!
Banana bread is my favorite! I love making it but I always eat all of my bananas before they are mushy! I can’t wait to try this recipe!
Super! I was looking for a vegan banana recipe and hereit is! Totally drooling over it.
You can’t beat a thick slice of banana bread with a cuppa coffee! Love that you made this one vegan. Look so good!
This recipe looks amazing! My little guy has a bunch of allergies, but loves bananas! I’m going to try this for him, but maybe replace or omit the nuts for him. ..and steal a piece or two for myself!
Nope, it’s not just you. I also have a weakness for letting bananas get too ripe. I can’t even remember the last time I actually ate a banana…they all seem to be ending up in various baked goods. No complaints there though. 🙂 This looks lovely!
This sounds amazing! I always have leftover bananas at this time of year when it’s warm and they don’t last quite as long. Thanks so much for sharing with #CookOnceEatTwice!
I love love the idea of adding Pecans – oh yes please!! Send a slice my way, will you? Thanks for linking up to #CookBlogShare. Eb 🙂
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The texture looks nice compared to normal ol’ vegan banana loaf bread recipes. Yum!
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Just wanted to take a moment and thank you for listing everything in gram included things like banana (or grated carrots in another recipe). All these cup based recipes are doing my head in and it is so much easier to work with a scale. So thanks for being awesome <3
Ha! I couldn’t agree more – glad you’re enjoying the recipes x
Looking forward to making this tomorrow. My firs Vegan January and I’m really enjoying it so far – actually makes me so much more interested in great ingredients and different flavours! Will let you know how I get on!
Brilliant! Hope it turns out well and good luck for Veganuary, you will love it!
I just wish readers wouldn’t rate a recipe until they have actually made it. It’s not helpful at all.
I have made this cake, and it is amazing. Thank you Kate.
Hi Kate
I’ve been making vegan banana bread recipes for months now and haven’t been happy with the texture/density so thought I would try a cake recipe. Stumbled across your gorgeous site and made your banana cake yesterday and it is divine. I’m off to the market today for more bananas to make a few more loaves to freeze.
I’m not a competent or confident cook so was wondering if you could help me out? Can I substitute the sugar with anything or decrease the amount? While I find your recipe near perfect, it’s just too sweet. Any help would be appreciated.
Great site.
Thanks
Q
Hi,
I baked this banana cake today and reduced the sugar to 90g light muscovado sugar. It worked really well and tastes delicious – the bananas add sweetness to the recipe so not much sugar is needed. I always reduce the sugar content of baked goods or substitute with a syrup like maple or coconut nectar to find the right balance and taste for my family.
Hope this works for you.
I made a big double quantity of this cake to take out on a soup run that I volunteer on about once a month. I also made an apple cake but everyone chose the banana cake and were really disappointed when it was all gone! Next month I’ll just make 2 double sized banana cakes. Thank you for an excellent recipe; really easy for a not-usually-very-successful baker! 🙂
EXCELLENT! I used peanut butter instead of margarine, sunflower seeds instead of nuts. I also added chocolate chipes & used a lot less sugar.
This recipe made the most amazing cake. I bake every ten years or so, so this is definitely a no fail recipe. A bit too sweet for my taste but I will use the same recipe with a lot less sugar. Thanks for posting it 🙂