Vegan Banana Cake That Stays Moist for Days
This vegan banana cake is tender, naturally sweet, and stays moist for days, thanks to super-ripe bananas and a splash of oil.
No eggs, no butter, no weird replacements—just a simple, reliable loaf that works every time.
Why This Banana Cake Always Works
The crumb is soft and tight, with deep banana flavor that comes from using three whole bananas in the batter.
Oil keeps it from drying out, so it’s just as good on day three as it is the afternoon you bake it. That’s why this one never lasts long in my kitchen.
Ingredients
- 3 large overripe bananas (about 1½ cups mashed): the spottier the better, for natural sweetness and moisture
- 1½ cups unbleached all-purpose flour: gives the best crumb
- ¾ cup granulated sugar: adjust slightly if your bananas are very sweet
- 1 tsp baking soda: not baking powder; it reacts with the vinegar
- ½ tsp fine sea salt: makes the banana flavor pop
- ⅓ cup neutral oil (vegetable or canola): keeps the cake tender
- ¼ cup unsweetened plant milk (almond, oat, soy): use whatever you have on hand
- 1 tsp apple cider vinegar: curdles the milk to mimic buttermilk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional): adds warmth, skip for a pure banana flavor
Variations / Substitutions
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum.
- Oil: melted coconut oil works for a subtle coconut note, or use any neutral oil.
- Chocolate: fold ½ cup chopped vegan chocolate chips into the batter before baking.
- Nutty: add ½ cup toasted chopped walnuts or pecans with the dry ingredients.
If you love bananas, try my classic Vegan Banana Bread next.
How to Make Vegan Banana Cake
Step 1: Mash the Bananas and Mix the Wet Ingredients
In a small bowl, stir together the ¼ cup plant milk and 1 tsp apple cider vinegar. Set aside for 5 minutes to thicken—it will look slightly curdled. Place the 3 peeled bananas in a large mixing bowl and mash until mostly smooth with a fork or potato masher; a few small lumps are fine.
Whisk in the ⅓ cup oil, ¾ cup sugar, 1 tsp vanilla, and the curdled milk mixture until everything is fully blended. The mixture will be loose and a little glossy.
Step 2: Whisk the Dry Ingredients Together
In a separate bowl, whisk the 1½ cups flour, 1 tsp baking soda, ½ tsp salt, and the optional cinnamon until combined.
Give it a few extra whisks to make sure the baking soda is evenly distributed; pockets of soda can cause dark spots and a metallic taste.
Step 3: Fold the Batter Together
Pour the wet mixture into the dry ingredients and stir with a spatula just until no streaks of flour remain. Do not overmix—a few tiny lumps are fine.
The batter will be thick and speckled with banana bits. If you overwork it, the cake can turn out dense and tough, so stop the moment you see a uniform color.
Step 4: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with oil, or line it with parchment paper for easy lifting. Scrape the batter into the pan and spread it evenly, tapping the pan on the counter twice to release air bubbles.
Slide the pan into the oven and bake for 50 to 55 minutes. The cake is done when the top is deeply golden, a toothpick inserted in the center comes out clean, and the edges just start to pull away from the pan. If the top browns too quickly, tent loosely with foil after 30 minutes.
Step 5: Cool and Slice the Cake
Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges and carefully turn it out onto the rack to cool completely before slicing.
Slice into thick pieces with a serrated knife. Serve as-is, or with a swipe of vegan butter. The crumb will be soft, moist, and speckled with tiny banana flecks.
A Few Tips Before You Bake
- The vinegar isn’t just for tang—it activates the baking soda to give the cake a light, even crumb. Skipping it leaves you with a flat loaf.
- Wait until the cake is completely cool: before you slice it; cutting while warm can make the crumb sticky and dense.
- If your bananas aren’t super spotty, roast them in the peel at 350°F (175°C) for 10 minutes until blackened, then cool and mash as usual.
- A digital scale: removes the guesswork; 1½ cups of flour can vary by several tablespoons depending on how you fill the cup, so weighing 180 grams guarantees a consistent result.
Bake times by pan shape (at 350°F):
| Pan | Time |
|---|---|
| 9×5-inch loaf pan | 50–55 mins |
| 8×8-inch square pan | 30–35 mins |
| 12-cup muffin tin | 18–22 mins |
Keeping the Cake Fresh
- Refrigerate: Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to a week; bring to room temperature before serving for the best texture.
- Reheating: For a just-baked warmth, toast individual slices in a dry skillet over medium heat for 1 to 2 minutes per side.
- Serve Cold: Slices straight from the fridge are delicious—dense and almost fudgy.
Frequently Asked Questions
Can I reduce the sugar?
Yes, you can cut the sugar to ½ cup, though the cake will be a little less tender and the banana flavor will carry more of the sweetness.
Why didn’t my cake rise?
Check that your baking soda is fresh; it loses potency after a few months. Also, be sure the vinegar and milk mixture has time to curdle before adding.
Can I use whole wheat flour?
Whole wheat flour makes the cake denser, so for a lighter texture use half whole wheat and half all-purpose flour.
Can I make this with frozen bananas?
Yes—thaw the bananas completely and drain off any excess liquid before mashing, then use the same measured amount.
Vegan Banana Cake Recipe
Ingredients
Method
- Stir the plant milk and vinegar together in a small bowl; set aside for 5 minutes to curdle. Mash the bananas in a large bowl, then whisk in the oil, sugar, vanilla, and curdled milk mixture.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) until well combined.
- Pour the wet mixture into the dry and fold with a spatula just until no streaks of flour remain. Do not overmix.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Scrape in the batter, smooth the top, and bake for 50 to 55 minutes, until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.
