Vegan Banana Cake is the perfect blend of cozy banana flavor, warm cinnamon, and a creamy vegan frosting that just melts in your mouth. It’s simple, satisfying, and your family members won’t even know it’s vegan!
This banana cake with cream cheese frosting is my go-to when I’ve got spotty bananas staring me down and zero mental energy to fuss over a dessert. I’ve made it for brunches, birthdays, even just a Tuesday night when I needed a sweet treat. It’s that easy to make.
If you like easy banana desserts, check out my double chocolate banana bread, dairy-free banana pudding, and these banana bites, too!
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Why You’ll Love This Recipe
- So moist: Thanks to those ripe bananas and a splash of oil, this eggless banana cake stays soft and tender for days, just like my vegan strawberry cake.
- Simple ingredients: You only need simple ingredients, and you may already have them all on hand.
- Naturally dairy-free & egg-free: No tweaks needed! It’s 100% plant-based from the start.
- Everyone loves it: Vegan or not, people always go back for seconds.
Ingredients
- Bananas: Use 3–4 very ripe bananas for natural sweetness and moisture.
- Dairy‑free milk: Almond, soy, or oat milk all work. Whatever you have on hand.
- Apple cider vinegar: Vinegar reacts with baking soda to make this banana sheet cake extra fluffy.
- Vegan caramel & flaky salt: These toppings are optional, but they add the wow factor to this cake. I used this vegan caramel dip recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add some nuts: Stir in a ½ cup of chopped walnuts or pecans for crunch.
- Chocolate chips: Add a ½ cup of dairy‑free chocolate chips to the batter.
- Spice cake: Mix in ¼ teaspoon nutmeg and ¼ teaspoon ground ginger or cardamom along with the cinnamon for extra zing.
- Gluten‑free: Swap in a 1-to-1 gluten‑free flour blend and start checking for doneness at 45 minutes.
How to Make Banana Cake Dairy-Free
Are you ready to make this banana sheet cake? Preheat your oven to 350 degrees F, and line a 9x13 baking pan with parchment paper. And, you will have a delicious cake to share in no time.
Step 1: Mash bananas and whisk wet ingredients. Mash the bananas and mix together with the oil, dairy‑free milk, vanilla, and apple cider vinegar.
Step 2: Combine dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Step 3: Mix and bake. Combine the wet and dry ingredients, transfer to your pan and bake.
Step 4: Frost. Whisk the frosting ingredients until smooth. Spread over the cooled cake. Drizzle caramel and sprinkle flaky salt to finish. Serve for a treat after indulging in some homemade vegan ravioli.
Expert Tips
- Don’t overmix the batter: Once you add the dry ingredients to the cake batter, don’t overmix. Mix the cake until just combined.
- Even baking: Place the pan in the center of the oven and rotate halfway through the baking time.
- Warm the caramel: If the caramel isn’t pouring easily, warm it gently on the stove or in the microwave.
Serving Suggestions
- This cake pairs well with a cup of your favorite coffee or tea for an afternoon treat.
- I also like to serve it as a dessert after a tasty meal such as this vegan lasagna or easy quinoa tacos.
- Hosting a party? Serve this easy banana cake on your dessert table alongside this vegan cherry pie and white chocolate macadamia cookies.
Recipe Video
Recipe FAQs
Cover the cake with a lid or plastic wrap and store it in the fridge for up to 3 days.
Yes, you can bake the cake in two 8-inch cake pans or a 10-cup bundt cake pan. Just adjust the baking time accordingly.
Yes, coconut oil will work well in this cake. Make sure that you melt the oil and allow it to cool before pouring it into the cake batter.
More Delicious Vegan Cake Recipes
If you enjoyed this easy banana cake recipe, then you don’t want to miss these sweet cake recipes:
Vegan Banana Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3-4 ripe bananas about 1 ½ cups mashed
- ½ cup dairy-free milk
- ½ cup neutral oil
- 2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Frosting
- 4 oz vegan cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch salt
Toppings
- homemade vegan caramel Use recipe on my site, or use store-bought!
- flaky salt
Instructions
- In a large bowl, mash the bananas.
- Combine the bananas with the wet and dry ingredients and mix well.
- Transfer the batter to a parchment-lined, greased baking dish (I used a 9x9 inch one).
- Bake at 350°F for 50-55 minutes, until a toothpick comes out clean and the top of the cake is golden-brown.
- While the cake is cooling, whisk together the frosting ingredients. Make sure the cake has fully cooled before frosting.
- Add the frosting on the cake, then top with vegan caramel and flaky salt. Slice and enjoy!
Notes
- Make sure bananas are very ripe (lots of brown spots!) for the best sweetness.
- Let the cake cool completely before frosting so the frosting doesn’t melt.
- Use a parchment-lined pan to avoid sticking and help with clean-up.
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