I love a good vegan banana cake and I’ve shared a few recipes with you over the years, including this vegan banana upside-down cake and vegan banana cake with peanut butter frosting. To that list add this simple but superb vegan banana cake. It’s a one-bowl recipe, needs no frosting because of the pretty, caramelized banana top and everyone will love it!
Why you’ll love this vegan banana cake
Decadently delicious with that amazing banana flavor infused in every bite, along with nutty bits of walnut. If you don’t like walnuts you can add pecans or sliced almonds, and if you are nut-free you can just leave them out or add vegan chocolate chips. Yum. Guilt-free. This vegan cake recipe is whole wheat (although you can definitely make it with all purpose flour and get an even more tender crumb). Use coconut sugar or maple syrup to keep things natural and wholesome. The bananas add more healthy goodness. This is a great snack or dessert for both health-conscious adults and for kids. Comes together in one bowl in no time. This is absolutely a no-fuss cake so there’s no mixing dry ingredients in one bowl, wet ingredients in another, then putting it all together and so on. You will need to mash the bananas and you can do that in a food processor or with a fork–make sure you get it as smooth as possible. Then just dump everything in one bowl and mix. The glazed caramel banana topping comes together in the baking pan and couldn’t be easier.
Storage instructions
Refrigerate: Leftovers of the cake can be refrigerated for up to a week. Freeze: Wrap the whole cake in its pan in freezer safe wrap (two layers is better), then aluminum foil, and freeze. If freezing slices, wrap each slice in cling wrap, then place in freezer safe container or bags and store for up to three months. Thaw completely before eating.
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