Try out this delicious vegan banana cake recipe for any special occasion or just for fun! With a few simple ingredients, you can quickly and easily make a perfectly moist eggless banana cake.
Preheat oven to 350°F/175°C. Spray a 9x13 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 to 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.
You can serve this cake without frosting or with a light dusting of powdered sugar. Or you can serve it with vegan cream cheese frosting. Be sure to allow the cake to cool completely before adding any frosting.
Once the cake has cooled completely, top it with powdered sugar drizzles or your frosting of choice.
Notes
Flour
I sometimes 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).
2 Bananas
If you only have two bananas, substitute 1/3 cup of applesauce for the third banana.