Vegan Banana Cake

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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Christie F. photo by Christie F.
photo by bbearnow photo by bbearnow
photo by Cathy J. photo by Cathy J.
photo by limeandspoontt photo by limeandspoontt
Ready In:




  • Pre-heat oven to 350 degrees. Lightly grease a 9-inch square baking pan.
  • In a small bowl, combine the flour, baking soda and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
  • Add the flour mixture, stirring just until wet.
  • Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Questions & Replies

  1. Made this cake and it was delicious. Has anyone made it as cupcakes? If so, how did you adjust the temperature or timing? Thank you.
  2. Has anyone increased the recipe to make a 9x13 cake? Please share measurements.
  3. Can this cake be made in a bundt pan?
  4. What sort of flour? Plain/Self raising?


  1. I made this recipe exactly as directed but as cupcakes instead (divided into 12 cases and cooked for about 17 minutes) and it was AMAZING!!!! Seriously so good. Really delicious and so light and fluffy, and they rose into the perfect tall domed cupcakes. I made a vegan coconut buttercream to go on top which went really well together.
    • Review photo by Christie F.
  2. This delectable banana cake recipe is super-easy and turns out perfect every time. We serve it with caramalised maple walnuts. (To make caramalised maple walnuts, simply put 2-3 tablespoons of walnuts in a bowl, pour on 2-3 tablespoons of maple syrup and microwave for 1 minute). ??
  3. Really happy with how this turned out, followed the recipe exactly and it tasted absolutely delicious. It's yummy for breakfast with fruit as well as by itself. Other vegan cake recipes I've tried that use oil instead of butter seem to add it by the bucketload and never seem to cook right through but this recipe uses very little and comes out of the oven perfect. Yum!!
  4. This is a great recipe. I swap out the sugar and for a cup of raspberries- so then it’s vegan and sugar free. I’ve never made it with sugar, it’s sweet, light and tasty without it. 10/10 for this recipe from me! 11/10 with raspberries!
  5. SOOO GOOOD I used only 1/2 cup of sugar and less than 1/4 cup coconut oil. After pouring the mix into my cake pan, I realized there was no cinnamon in this recipe, so I sprinkled cinnamon all over the top and swirled it through the batter. Beautifully moist, spongy, and sweet with loads of fresh banana flavor! Topped the cake with thinly sliced banana and salty sunflower seeds to add texture and use up that final browning banana on the counter
    • Review photo by Cathy J.


  1. I added lesser oil and one table spoon of applesauce instead and in place of water I added almond milk....also added chopped walnuts on the top
  2. Thank you for recipe!!
  3. i added cinnamon to the banana mix prior to adding the banana mix to the flour mix:)
  4. I cut the sugar to 3/4 cup as suggested in comments and baked it as 12 cupcakes for 25-30 min. This cake tastes just like banana bread (not sure why I expected something more exotic) . . . so for the next attempt I added 3/4 cup chopped walnuts, baked it in a 9" loaf pan for about 1 hour, and voila--I now have the perfect vegan banana bread recipe! So yummy!
  5. Topped with a blend of chocolate chips, cinnamon, and brown sugar. You can also pour HALF the batter into the pan, add HALF the chocolate-chip mixture, then pour the rest of the batter into the pan and top with the remaining chocolate-chip mixture. This is the way I've always done it for banana cake and it worked great with this recipe.



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