This deliciously moist vegan banana cake recipe is so good no one will guess it is ‘free-from’! No weird ingredients – find everything in your local supermarket.
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.
What you need for your Vegan Banana Cake
Bananas These are best if they are very ripe – soft flesh with skins turning brown, rather than still slightly green.
Dairy-free yoghurt I use soya yoghurt as it has the highest protein content of all the plant yoghurts, so it is the closest egg-replacer. But any other plant yoghurt will also work well – the bananas help with the egg-replacing too so it isn’t as important as in my other cake recipes.
Dairy-free margarine Do use a good quality block margarine, rather than a tub of spread. Block margarine has a much lower water content so it makes quite a difference to the finished cake.
Self-raising flour Did you know that you can make your own self-raising flour if you don’t have any to hand? Simply use the same quantity of plain flour and add 2 teaspoons of baking powder. (You will still need the bicarbonate of soda specified in the recipe too).
Soft light brown sugar This gives a lovely slightly toffee-ish flavour to the cake, but if you don’t have any, caster sugar will work fine too. If you want to use dark brown sugar perhaps go half and half with caster sugar or it may end up just a little too treacle-y!
Nuts I used pecans as I think pecan and banana is a match made in heaven, but walnuts or hazelnuts would also be lovely here so do experiment.
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You will need a 2lb loaf tin (roughly 21 x 9cm).
- Loaf Tin Mine is this super-sturdy tin from by Jamie Oliver which I really like.
- Mini Loaves this cute Lakeland tin would be perfect for making mini banana cakes!
- Best for Batch Baking Sometimes I use my nifty adjustable cake tin to batch-bake two or even three banana cakes at once!
What else can I make with ripe bananas?
How about trying one of these recipes from blogging friends:
- Helen’s Easy Banana Scones from Family Friends Food
- Jac’s Vegan Banana Pancakes from The Vegan Lunchbox
- …or try my Vegan Banana Muffins – deliciously light and moist.
Please do save this recipe on Pinterest –> –> –> Sharing my posts helps me to keep creating free vegan recipes!
I love hearing from you! Do send me pictures of your very own vegan banana cake on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
Can I freeze my Vegan Banana Cake?
Absolutely! 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!
Reader Testimonials: Vegan Banana Cake
⭐️⭐️⭐️⭐️⭐️ “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.” Q
⭐️⭐️⭐️⭐️⭐️ “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! 🙂” Rona
⭐️⭐️⭐️⭐️⭐️ “Love this recipe. It’s easy to follow and doesn’t take ages to prep and cook. The cake is yummy and moist. Will definitely be making again.” Emma
⭐️⭐️⭐️⭐️⭐️ “This turned out so well I’ll be making it again tonight, a week later. I am not the most confident cook/baker, and it’s not something I particularly enjoy. I hate seeing recipes with too many ingredients, this one caught my eye as it is simple. My boyfriend was very complimentary about this, when normally he is very fussy and gives an honest opinion on my cooking 😉” Shadow
⭐️⭐️⭐️⭐️⭐️ “This recipe made the most amazing cake. I bake every ten years or so, so this is definitely a no fail recipe. Thanks for posting it 🙂” Sarah
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
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Vegan Banana Cake
- 5 small ripe bananas (about 350g peeled weight)
- 60 g (2.5oz) dairy-free block 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) / 325°F / gas mark 3. 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.