This Vegan Banana Cake is a soft, fluffy, and naturally sweetened treat that’s perfect for any occasion. Using ripe bananas and whole wheat flour, this recipe delivers a healthier twist on the classic banana cake without compromising on taste. Whether you’re vegan or simply looking for a plant-based dessert, this cake is sure to impress with its moist texture and delightful banana flavor.
Vegan Banana Cake
Ingredients
- 4 bananas medium to large ripe or overripe – 300 grams
- 1.5 cups whole wheat flour or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup regular sugar or organic unrefined cane sugar or 100 grams sugar
- ⅔ cup any neutral flavored oil I used sunflower oil
- 1 teaspoon vanilla extract
- 10 halved walnuts – finely chopped or any dry fruits or nuts of your choice optional
Instructions
- Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.
- Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
- Add sugar, oil and vanilla extract.
- Mix thoroughly so that the oil mixes evenly with the banana puree and the sugar dissolves.
- Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
- Fold the dry ingredients into the wet ingredients very well.
- Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
- Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
- Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
- Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 mins or until a wooden skewer or tooth pick inserted in the cake comes out clean.
- If the top of the cake starts browning then cover the top with an aluminium foil or parchment paper while baking.
- When warm or cooled, gently remove the cake from the pan. Slice and serve banana cake as is with tea or coffee.
Nutrition Facts (per serving)
Calories:
238
Fat:
14g
Carbs:
29g
Protein:
3g
Why You'll Love This Vegan Banana Cake Recipe
Healthier Ingredients: Whole wheat flour and ripe bananas make this cake naturally sweet and packed with fiber, offering a nutritious alternative to traditional cakes.
Dairy-Free and Egg-Free: Ideal for those with dietary restrictions, this cake uses plant-based ingredients, ensuring everyone can enjoy it.
Quick and Easy: With minimal prep and one-bowl mixing, this recipe is perfect for both novice and experienced bakers.
Versatile: Whether it’s a birthday celebration, a tea-time snack, or a quick midweek treat, this cake fits every occasion.
Customizable: Add your favorite mix-ins like nuts, chocolate chips, or even a sprinkle of cinnamon to elevate the flavor.
FAQ - Vegan Banana Cake Recipe
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute whole wheat flour with all-purpose flour for a lighter texture. However, the nutritional benefits of whole wheat flour will be reduced.
How do I store this Vegan Banana Cake cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Adding chopped walnuts, pecans, or vegan chocolate chips enhances the flavor and texture of the cake. Fold them into the batter just before baking.
Can I make this cake gluten-free?
You can substitute whole wheat flour with a gluten-free flour blend. Ensure the blend is suitable for baking for the best results.
Reference: Veg Recipes of India
