Vegan Banana Cake

This Vegan Banana Cake recipe is a favorite. It may be yours too if you love a tender, moist banana cake from scratch with cream cheese frosting… All vegan of course! See post tips for making this a vegan, gluten-free banana cake. And there are tips for making this recipe into banana cupcakes in my vegan banana recipes section.

A slice of frosted vegan banana cake on a plate. In the background is more frosting and bananas.
Make this banana cake with cream cheese frosting using simple ingredients!

I have always loved banana cake. It’s one reason I knew I had to find a way to make a banana cake vegan. Because, if you can be vegan and eat Vegan Banana Cake with frosting, it’s not such a bad deal… if you ask me!

The other big deal in my mind was finding a way to make this banana cake recipe easy! Because easy + delicious are my favorite ingredients!

Best Vegan Banana Recipes

Do you love recipes with bananas? If so, you’re in the right place because we love just about everything bananas here. Did you know it’s pretty easy to make banana desserts vegan? It’s true. In fact, here are some of my favorite vegan banana desserts recipes:

I know! We’re bananas about bananas! 🍌

And now that you have this recipe for banana cake, you can easily transform it into banana cupcakes by placing cupcake papers in a muffin pan, using this batter to fill those papers about 3/4 of the way full, and then baking 24–26 minutes. Be sure to use a tester to make sure the cupcakes are done.

How to Make Vegan Banana Cake

Wondering how to make a banana cake? Well, I like to think of it like a vegan yellow cake recipe with spices and bananas thrown into the mix.

So, let’s get started on this banana cake from scratch! Begin by combining flour, baking soda and powder, salt, ground ginger, and ground cinnamon in a bowl. Stir that all together.

Dry ingredients, like flour, in a glass bowl.

Note: To make a gluten-free vegan banana cake, substitute a 1:1 gluten-free flour for the all-purpose flour in the recipe.

In a food processor, combine vegetable oil, sugar, peeled and chopped bananas, plant-based milk, vanilla, and apple cider vinegar. Pulse until smooth then pour it into the mixture with the flour.

A banana on a cutting board with several chopped bananas next to it.
You can use a butter knife to cut bananas.

Pour the batter into your prepared cake pan and bake. This vegan sponge cake is so amazing, it tastes like a banana bread cake!

For the cream cheese frosting, combine vegan cream cheese and vegan butter and stir together until smooth. Next, add the powdered sugar, stirring it in a little at a time. Then add the milk, slowly, until you achieve a spreadable consistency.

Note: This vegan cream cheese frosting is perfect on a 9×13 cake. However, if you’re making a layer cake, you may want to use this much firmer vegan cream cheese frosting recipe.

A spoon full of vegan cream cheese frosting is positioned over banana cake.

Marly’s Tips

Use these tips to help make this banana vegetarian cake recipe perfect every time:

  • You can bake your vegan banana cakes in two round cake pans to make a layered cake. However, I prefer to bake mine in a 9×13 baking dish. It’s easier to cover it and take it to my favorite get-togethers.
  • The bananas in this cake serve a purpose besides the flavor. They also add lots of moisture, creating a soft, tender cake that you’ll love time and time again.
  • There’s just the right amount of sweetness that you might not even need that frosting, but it sure adds a nice touch!
  • If you’re taking this banana cake out, you can dress it up with some chopped nuts on top for decoration and flavor. There’s nothing as fancy as a banana nut cake!
  • Consider adding a teaspoon of lemon zest to the batter to make this into a lemon banana cake.
  • Also, you could sub lemon extract for the vanilla in the cream cheese frosting to create a lemon icing.
  • You can substitute melted coconut oil for vegetable oil.
  • Notice this is an eggless recipe. Bananas make a great substitute for eggs in this cake!
  • I use Earth Balance for vegan butter.
  • My favorite vegan cream cheese is Tofutti or Daiya.
  • To measure flour, sift the flour in its container. Then spoon flour into a measuring cup and use a knife to level it off.
  • For the frosting, be sure to have both the vegan cream cheese and vegan butter softened. Sitting them out on the counter about 30 minutes before helps.
  • You can substitute whole wheat pastry flour for the all-purpose flour.
  • You can substitute coconut sugar for granulated sugar.

Add a few candles and you can serve this as your favorite vegan birthday cake. It’s one of my husband’s favorites so I love surprising him with this cake when his birthday comes around each April!

My Amazon Picks for this Recipe

Make this Easy Banana Cake Recipe Sugar Free

You can make vegetarian banana cake recipes free of added sugars by using Swerve in place of granulated sugar in the recipe. In addition, use Swerve powdered sugar for the frosting.

Swerve is substituted 1:1 in place of sugars. It’s an erythritol-based sweetener that has been shown to have minimal effect, if any, on blood sugar.

Just a note on carbs: You can make this recipe free of added sugars, but because of the bananas and flour, there will still be carbs in this recipe.

A slice of Vegan Banana Cake sits on a plate in front of bananas.

This is the best banana cake recipe in the world! At least if you ask me!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Vegan Banana Cake is a rich, delicious dessert that can satisfy your sweet tooth in a healthy way!

Vegan Banana Cake

Take a slice of this Vegan Banana Cake (or two), spiced with ginger and cinnamon and topped with a creamy vegan cream cheese frosting.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Banana Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 15
Calories: 376kcal
Author: Marly

Ingredients

  • 3 cups all-purpose flour (see note)
  • teaspoons baking soda
  • teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • cup vegetable oil
  • cups granulated sugar
  • 3 large bananas ripe, peeled & sliced
  • 1 cup plant-based milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Vegan Cream Cheese Frosting

  • ½ cup vegan cream cheese , softened
  • ¼ cup vegan butter , softened
  • cups powdered sugar
  • 2 tablespoons plant-based milk

Instructions

  • Preheat oven to 350°F. Spray a 9×13 cake pan with cooking spray.
  • In a mixing bowl, stir together the flour, baking soda, baking powder, salt, and spices.
  • In a food processor, add the oil, sugar, bananas, plant-based milk, vanilla and apple cider vinegar and pulse until smooth.
  • Pour the banana mixture into the flour mixture. Stir until just combined. 
  • Pour the batter into the prepared cake pan and bake for 38–40 minutes. The top should be golden brown. Use a tester inserted in the center to come out clean to confirm it's done.
  • Set aside the cake to cool and in the meantime, prepare your Frosting.
  • Frosting: Cream together the vegan cream cheese and vegan butter until smooth. Add powdered sugar a little at a time until well combined. Add plant-based milk one tablespoon at a time until you get the desired consistency.
  • Once the cake has cooled completely, top it with the frosting.

Notes

I sometimes will use whole wheat pastry flour for this recipe. You can do the whole 3 cups as whole wheat pastry flour for a more dense cake, or mix it half and half (half all-purpose flour, half whole wheat pastry flour).
Nutrition Facts
Vegan Banana Cake
Amount Per Serving
Calories 376 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Sodium 251mg10%
Potassium 186mg5%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 35g39%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 2.4mg3%
Calcium 51mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.

A slice of cake with pecans on top of the frosting.

You get the idea that this is a vegan banana cake, but we were ready to show you a better image of how good this cake is!

If you love this recipe, be sure and check out my Vegan Carrot Cake recipe and my best Vegan Vanilla Cake recipe too!

This post may have affiliate links. See our full disclosure for more information.

33 Responses to Vegan Banana Cake

  1. Hey Marly! I love that Oprah did that-what a statement that is! I do vegan weeks and sometimes even months all the time, and I really don’t know why the idea is not more accepted. Even if one isn’t looking to be a vegan, the food is wonderful and it really does help with cholesterol and weight loss. It’s just a good diet/lifestyle in which to be familiar.
    Ooh, and I totally almost went bananas recently, so this cake is perfect for me:) Hmm, I suppose that isn’t really that funny if one thinks about it (smile). *Tee Hee*

  2. That is quite an accomplishment – to have that many people change their diets so radically. While I am not vegan, I can certainly see the benefits if it is done in a balanced way (just like any other way of eating).

  3. This cake looks heavenly. Isn’t it amazing how great vegan desserts can taste? I often find that I prefer them! They are usually so moist…and this cake looks no different! I love the push to eat less animal products, and I’m glad that this is becoming more mainstream. Thank you for sharing, Marley. Stay warm and safe!

  4. What a coincidence just saw the ad running for Oprah’s Vegan Week on the tube. I’ll have to tune in. I’ve not put a frosting on banana cake before, must try it. Looks delicious, love the pics Marly!

  5. Albert Einstein is my all time favorite person since childhood, and I am a vegetarian but have never seen this quote…I am tickled beyond words 🙂
    Now on to the cake…looks amazingly delicious 🙂

  6. Hello, you mean you use half of the stated the amount of the flour whole-wheat, of you use half a cup of whole-wheat flour?

    • Hi Stephania. Yes, I used whole wheat for half of the stated amount of flour. I’ll add a note to the recipe to further clarify. Also, I always use whole wheat pastry flour when I’m adding whole wheat to my baked goods, but you could use regular whole wheat too.

    • Hi Kathy! Actually, that recipe says 1.5 teaspoons. The “dot” is small, so I can see how that looks like a “15”. I’ll go in and change it to a fraction. Thanks!

    • You’re very welcome Svena! Besides, I hate to see perfectly very ripe bananas not being made into a cake!

  7. Oh my gosh!! I was so excited to see this recipe. My fiancé went vegan with me this year and this was her favorite cake before the change so i decided to make it for her birthday. Big hit! I baked it for 35 minutes, only complaint is it was a little dry. I might try adding a touch of applesauce next time. I used wayfare original cream cheese. The frosting was delectable.

    • Hi there Princess. Here is the nutrient info per slice: 376 calories, 59g of carbs, 3g protein, 14g fat, and 2g fiber. You can reduce carbs by using a zero calorie sweetener like Swerve.

  8. I made this to bring to a friend’s housewarming party – my family is vegan and I like to make sure they’ll have options. It came out beautifully and was enjoyed by all the party guests. I did add a little extra powdered sugar and some vanilla extract to the frosting (I’m not crazy about cream cheese frosting). I’ll definitely add this to my vegan baking options.

    • Hi Christina! Yes, this banana cake freezes well. I usually cut it into slices and then place those slices on a tray and place the tray in the freezer. Once the slices are frozen, I transfer it to a freezer bag. If you have room in your freezer (I never do), you could freeze the entire cake!

    • Thanks, Bolo! I’m so glad that you and everyone with you liked this banana cake recipe! It’s a favorite of ours too!

  9. This cake is really great! I had some bananas nearly overripe and this was perfect. I used a bit less sugar and we skipped the frosting. Thanks so much, I will be making this again!

    • Thanks, Courtney! I’m so glad you liked it. We are two peas in a pod because it’s one of my favorites too!

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