This deliciously moist vegan banana cake with pecan nuts is so good no one will guess it is vegan! No weird ingredients - find everything in your local supermarket.
🍴Why you will love this recipe
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.
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 will ever guess it is 'free-from' anything, and there are no weird ingredients - everything can be found in your local supermarket.
📝 What you need
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.
Vegan butter 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).
You will need a 2lb loaf tin (roughly 21 x 9cm).
👩🏽🍳 How to make your vegan banana cake
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Mash three of the bananas, and finely chop the pecan nuts.
In a large bowl mix the dry ingredients - flour, sugar, bicarbonate of soda and salt. Melt the vegan butter and mix it into the yoghurt and mashed banana. Pour the wet ingredients into the dry and mix until completely smooth.
Stir the chopped pecans into the cake mix, and pour into the lined loaf tin. Slice the remaining banana in half lengthways and push the two halves into the cake batter. Cover with foil and bake for an hour, removing the foil for the last 10 minutes of baking time.
🔪 Top Tips & FAQs
This cake is even better after being left overnight in an airtight container, so do make it a day ahead if you can. The moisture works through the cake and the crust softens, so it becomes even more deliciously soft and moist.
If you only have three ripe bananas to use up, just leave off the banana on the top of the cake - it will still be delicious!
Frequently Asked Questions
Absolutely! You can freeze it whole, or slice it and put a piece of greaseproof paper in between each slice. Wrap it up tightly in foil or freeze it in an airtight container.
This is so quick and easy to make that you can easily make two at the same time - one to eat and one to freeze!
If kept in an airtight tin or container this will keep for 4-5 days - it is very moist and so keeps well. If you still have some left over after that, (unlikely!), you can freeze it in slices as above.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "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. 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 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 😉" 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
Vegan Banana Cake
- 4 ripe bananas
- 50 g pecan nuts or hazelnuts or walnuts if you prefer
- 220 g self-raising flour
- 160 g soft light brown sugar
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 100 g vegan butter / block margarine
- 125 g dairy-free yoghurt unsweetened - I used soya
- Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease a loaf tin (a 2lb tin is ideal - roughly 21cm x 9cm).
- Mash 3 of the bananas with a fork until smooth.
- Chop the pecan nuts.
- In a large bowl, combine the flour, sugar, bicarbonate of soda and salt.
- Melt the vegan butter/block margarine in the microwave or a small saucepan, and stir it into the vegan yoghurt and mashed banana.
- Add the yoghurt and vegan butter into the dry ingredients, and mix until completely smooth.
- Pour the mixture into your loaf tin, then peel the remaining banana and slice it in half lengthways. Press the two halves into the cake mix. Cover with foil, leaving room for the cake to expand in the oven.
- Bake for an hour or until an inserted skewer or knife comes out clean, removing the foil around 10 minutes before the end of cooking time. Leave the cake to cool in the tin.
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