Vegan Banana Cake: A Deliciously Moist Recipe for Everyone

Vegan Banana Cake is a delightful treat that brings together the natural sweetness of ripe bananas and the comforting texture of a moist cake. As someone who has always been passionate about baking, I can assure you that this recipe is not only easy to make but also incredibly satisfying. The origins of banana cake can be traced back to the early 20th century when bananas became widely available in the United States, and it quickly gained popularity for its rich flavor and simple ingredients.

What I love most about Vegan Banana Cake is how it caters to everyone, regardless of dietary preferences. The combination of mashed bananas and plant-based ingredients creates a cake that is both fluffy and dense, offering a perfect balance of taste and texture. People adore this dish not just for its delicious flavor but also for its convenience; it’s a fantastic way to use up overripe bananas while treating yourself and your loved ones to a scrumptious dessert. Join me as we dive into this delightful recipe that is sure to become a favorite in your home!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup dairy-free chocolate chips (optional)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your cake bakes evenly.
2. In a large mixing bowl, combine the mashed bananas and applesauce. I like to use a fork to mash the bananas until they are smooth, but you can also use a potato masher or a blender for a finer texture.
3. Add the melted coconut oil to the banana mixture. Make sure the oil is not too hot, as you don’t want to cook the bananas. Stir well to combine.
4. Next, add the brown sugar and vanilla extract. Mix everything together until the sugar is well incorporated. The mixture should be creamy and slightly thick.
5. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently. I like to use a spatula for this step to avoid overmixing, which can make the cake dense.
7. Pour in the almond milk and stir until just combined. If you’re adding walnuts or chocolate chips, fold them in at this stage. The batter should be thick but pourable.

Cooking Process

1. Grease a 9-inch round cake pan or line it with parchment paper. This will help prevent the cake from sticking.
2. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. I like to give the pan a gentle tap on the counter to release any air bubbles.
3. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as ovens can vary.
4. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is crucial for achieving the perfect texture.

Assembling and Serving

1. Once the cake is completely cool, you can frost it if you like. A simple vegan frosting can be made by mixing together 1/2 cup of coconut cream, 1/4 cup of powdered sugar, and a splash of vanilla extract until smooth.
2. If you prefer, you can serve the cake plain or dust it with powdered sugar for a simple presentation. I love to slice it into wedges and serve it with fresh fruit on the side.
3. This cake is perfect for any occasion, whether it’s a birthday, a potluck, or just a cozy night in. It pairs wonderfully with a cup of tea or coffee.
4. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for later enjoyment!

Tips for Success

• Make sure your bananas are very ripe for the best flavor and sweetness. The more brown spots, the better!
• If you don’t have coconut oil, you can substitute it with another neutral oil, like vegetable or canola oil.
• Feel free to experiment with add-ins like dried fruits, seeds, or spices such as cinnamon or nutmeg for an extra flavor boost.
• For a gluten-free version, you can substitute the all-purpose

  Conclusion:

  In summary, this Vegan Banana Cake is an absolute must-try for anyone looking to indulge in a deliciously moist and flavorful dessert without compromising on their dietary choices. The combination of ripe bananas, warm spices, and a hint of sweetness creates a cake that is not only satisfying but also incredibly easy to whip up. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is sure to impress your taste buds and those of your friends and family. For serving suggestions, I love to enjoy this cake with a dollop of coconut whipped cream or a drizzle of maple syrup for an extra touch of sweetness. You can also add a handful of walnuts or chocolate chips to the batter for a delightful crunch or a burst of flavor. If you’re feeling adventurous, try swapping out the bananas for applesauce or adding a splash of almond extract for a unique twist. I encourage you to give this Vegan Banana Cake a try and share your experience with me! I would love to hear how it turned out for you and any variations you decided to experiment with. Remember, cooking is all about creativity and making it your own. So, roll up your sleeves, gather your ingredients, and let’s bake this delicious Vegan Banana Cake together! Happy baking! Print
  

  Vegan Banana Cake: A Deliciously Moist Recipe for Everyone

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  • Author: Dottie
  • Total Time: 50 minutes
  • Yield: 8–10 servings 1x

  Print Recipe

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  Description

  This moist Banana Cake combines ripe bananas and applesauce for a delightful sweetness, using whole wheat flour for a healthier twist. Optional add-ins like walnuts and dairy-free chocolate chips make it customizable. Perfect for any occasion, this cake is sure to impress!

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  Ingredients

  Scale 1x2x3x

  • 3 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup almond milk (or any plant-based milk)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup dairy-free chocolate chips (optional)

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  Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed bananas and applesauce. Use a fork, potato masher, or blender to achieve a smooth texture.
  3. Add the melted coconut oil to the banana mixture, ensuring it’s not too hot. Stir well to combine.
  4. Mix in the brown sugar and vanilla extract until creamy and thick.
  5. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula to avoid overmixing.
  7. Pour in the almond milk and stir until just combined. Fold in walnuts or chocolate chips if using.
  8. Grease a 9-inch round cake pan or line it with parchment paper.
  9. Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  12. Once cool, frost with a simple vegan frosting made from coconut cream, powdered sugar, and vanilla extract, or serve plain with powdered sugar.
  13. Slice and enjoy with fresh fruit, tea, or coffee.

  Notes

  • Ensure bananas are very ripe for optimal flavor.
  • Substitute coconut oil with another neutral oil if needed.
  • Experiment with add-ins like dried fruits or spices for extra flavor.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes