Vegan Banana Cake

Ingredients

• 344 g (2¾ cups)plain flour
• 200 g (1 cup)white granulated sugar
• 100 g (½ cup)light brown sugar
• 1 tspbaking powder
• 1 tspbicarbonate of soda
• ½ tspsalt
• 1 tspground cinnamon
• 160 ml (⅔ cup)vegan buttermilk
• 3 large (360 g peeled weight)ripe bananas
• 60 ml (¼ cup)coconut oil
• 1flax egg (1 tbsp ground flaxseed mixed with 3 tbsp hot water)
• 2 tbspapple sauce
• 2 tspvanilla extract
• 420 g (3½ cups)icing sugar
• 75 g (⅓ cup)vegan butter
• 2–3 tbspfreshly squeezed lemon juice
• To tastecrushed walnuts

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Spray a 23 × 33 cm (9 × 13 inch) tin with non-stick spray and set it aside. For a layer cake, follow the original recipe notes.

2. 2

   Mix the dry ingredients

   Sift the flour into a mixing bowl. Add both sugars, the baking powder, bicarbonate of soda, salt and cinnamon, then mix them together.

3. 3

   Make the buttermilk

   Put 1 tbsp lemon juice in a measuring jug, then add soy milk to the 160 ml (⅔ cup) mark. Leave it for 1 minute to curdle.

4. 4

   Blend the bananas

   Put the bananas, vegan buttermilk and coconut oil in a blender jug. Blend briefly, just until combined; do not overblend.

5. 5

   Combine the batter

   Pour the banana mixture over the dry ingredients and mix it in.

6. 6

   Prepare the flax egg

   Mix 1 tbsp ground flaxseed with 3 tbsp hot water. Leave it for 1 minute until it becomes gloopy.

7. 7

   Finish the batter

   Add the flax egg, apple sauce and vanilla extract. Whisk briefly by hand to remove any lumps.

8. 8

   Fill the tin

   Pour the batter into the prepared 23 × 33 cm tin and spread it evenly.

9. 9

   Bake the cake

   Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.

10. 10

    Cool completely

    Set the whole tin on a cooling rack and leave the cake to cool completely before adding the frosting.

11. 11

    Make the frosting

    Put the icing sugar, vegan butter and 2 tbsp lemon juice in a stand mixer bowl. Start at a low speed and gradually increase it until the frosting is thick and smooth. If it is too thick, add the remaining lemon juice a drop at a time until it reaches the right consistency.

12. 12

    Frost and decorate

    Spread the frosting over the cooled cake and finish with crushed walnuts.

What is vegan banana cake?

This is an American-style home-baked cake, using ripe bananas to flavour and moisten a soft, sweet sponge. Its familiar banana-cake format is made without eggs or dairy, with flaxseed, apple sauce and vegan buttermilk helping bind and tenderise the batter.

Here, lemon frosting balances the sweetness, while walnuts bring a little crunch. Baking it in one tin also makes it easy to slice and share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 4g protein, 73g carbs, 9g fat.

Most of the carbohydrates come from the flour, sugars, bananas and icing sugar; the coconut oil and vegan butter contribute most of the fat, while the bananas and flaxseed provide a little protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal, to balance the plate.

The key ingredients

Ripe bananas: Use bananas with plenty of brown speckles for a strong flavour and a soft texture. The recipe measures them by peeled weight, so aim for 360 g.

Vegan buttermilk: Soy milk soured with lemon juice gives the batter a gently tangy liquid component. Leave it for the stated minute so it has time to curdle.

Flax egg: Ground flaxseed mixed with hot water thickens as it rests. Give it the full minute to turn gloopy before adding it to the batter.

Mix for a light crumb

Sifting the flour helps break up lumps before the dry ingredients are mixed together. Once the wet mixture is added, mix only until the ingredients come together.

The bananas are blended briefly with the buttermilk and coconut oil. Avoid blending for longer than needed, as the method specifically calls for a short blend.

Check the bake

Bake the cake at 180°C for 40 minutes, then test the centre with a toothpick. It is ready when the toothpick comes out clean.

Ovens and tins can vary, so use that doneness cue rather than relying on colour alone. Let the cake cool fully in its tin on a rack before frosting.

Get the frosting consistency right

Start mixing the icing sugar, vegan butter and 2 tbsp lemon juice slowly, then raise the speed gradually until the frosting looks smooth and thick. This helps keep the icing contained as it comes together.

If it is too stiff to spread, add the remaining lemon juice a drop at a time. The recipe allows 2–3 tbsp in total, so add it gradually rather than pouring it all in at once.

Serving and timing

The cake takes 40 minutes to bake, but it must also cool completely before frosting, so allow extra time beyond the stated 60-minute total. The cooling stage is important for keeping the frosting smooth on the cake.

Serve it in slices with tea or coffee, or pair a slice with fresh fruit for a simple dessert plate. Add the crushed walnuts just before serving if you want their texture to stand out.

Recipe notes & tips

• Use bananas with brown-speckled skins for a more pronounced banana flavour.
• Measure the bananas after peeling to match the recipe's 360 g amount.
• Blend the banana mixture only briefly, until combined.
• Let the flax mixture stand for 1 minute so it thickens before use.
• Cool the cake completely before spreading on the frosting.
• Add the last of the lemon juice a drop at a time to control the frosting consistency.

Variations

• Layer cake: Use the original recipe notes for the layer-cake tin and baking instructions.
• Walnut finish: Add more crushed walnuts on top for extra crunch.
• Citrus tweak: Adjust the lemon juice within the stated 2–3 tbsp range for a milder or sharper frosting.
• Cinnamon note: Leave the cinnamon in for a warm, spiced banana flavour.
• Sheet-cake slices: Cut the cooled cake into smaller pieces for a party or shared table.

Common mistakes to avoid

• Overblending the bananas: Blend only briefly, just until the mixture is combined.
• Skipping the curdling rest: Leave the soy milk and lemon juice for 1 minute before using.
• Using a runny flax mixture: Rest the flaxseed and hot water until it becomes gloopy.
• Frosting a warm cake: Cool it completely on a rack first so the frosting can be spread over a cool surface.
• Adding lemon juice too quickly: Add any extra to the frosting a drop at a time to avoid making it too loose.
• Guessing the centre is baked: Insert a toothpick and look for it to come out clean.

How to store

Store the frosted cake covered in the fridge and eat within 3–4 days. Bring slices towards room temperature before serving, or warm them briefly without the frosting if you prefer them warm.

Frequently asked questions