Vegan Banana Cake

Square slice of vegan banana cake on a plate

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
325 Calories
7g Fat
62g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 325
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 370mg 16%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 8%
Total Sugars 32g
Protein 4g
Vitamin C 5mg 26%
Calcium 8mg 1%
Iron 2mg 9%
Potassium 246mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana cake is a popular vegan cake recipe, a delicious and healthy dessert, and a great way to use up those ripe bananas sitting in the fruit bowl. It is also commonly part of a Kwanzaa celebration. But no matter the occasion or the reason, this vegan dessert will certainly hit the spot and makes a great snack or dessert. Similar to banana bread, banana cake is a little bit lighter and sweeter but just as comforting and delicious.

The generous amount of bananas means you need less oil, so this vegan banana cake is lower in fat than other recipes (and egg-free). If you like, top it off with a vegan cream cheese frosting for a real treat, perhaps with the addition of some crushed nuts and a sprinkle of cinnamon for presentation.


  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1/4 cup neutral oil, such as vegetable or canola

  • 4 medium ripe bananas, mashed

  • 1/4 cup water

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan banana cake recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Preheat the oven to 350 F. Lightly grease a 9-inch-square baking pan.

    Greased square baking pan

    The Spruce Eats / Diana Chistruga

  3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside. 

    Flour, baking soda, and salt combined in a bowl

    The Spruce Eats / Diana Chistruga

  4. In a separate large bowl, whisk together the sugar and oil, then add in the mashed bananas until combined.

    Sugar, oil, and mashed bananas whisked together in a bowl

    The Spruce Eats / Diana Chistruga

  5. Add the water and vanilla, stirring to combine.

    Water and vanilla being whisked into the banana mixture in the bowl

    The Spruce Eats / Diana Chistruga

  6. Add in the flour and baking soda mixture, stirring just until the ingredients are lightly mixed and thoroughly wet. Make sure not to over-mix. 

    Vegan banana cake batter with a spatula in a bowl

    The Spruce Eats / Diana Chistruga

  7. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

    Batter poured into square baking pan

    The Spruce Eats / Diana Chistruga

  8. Remove the cake from the oven, place it on a wire rack, and let cool in the pan for 15 minutes. Turn it out of the pan onto the rack and let it cool completely.

    Browned vegan banana cake on a wire cooling rack

    The Spruce Eats / Diana Chistruga

  9. Cut into squares and enjoy.

Finish With a Frosting

Top off the cake with a vegan cream cheese frosting or with a frosting made of raw vegan coconut butter, agave nectar, and lemon.

What if my bananas aren't ripe?

Over-ripe bananas in the fruit bowl are often the impetus to make banana cake or bread, but if you are determined to make this cake and your bananas haven't reached that soft stage yet, there is a trick you can try. Place peeled bananas on a baking sheet in a 300 F oven for 15 to 20 minutes; the heat will bring out the fruit's sweetness and soften the flesh.

And if you have the opposite situation and are concerned your bananas are too far gone, as long as there is no mold growing, they are safe to use.


If you often find yourself with over-ripe bananas, freezing is a great way to store them for later use, whether to use them in smoothies, breads, cakes, or muffins. To make preparation for recipes easier, peel the bananas before freezing; you can place whole bananas in zip-top bags and freeze, or slice them, flash freeze, and then store them in airtight containers.