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!
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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
- 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: