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Vegan Banana Cake

Vegan Banana Cake Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 3 large overripe bananas (about 1½ cups mashed)
  • 1½ cups unbleached all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ⅓ cup neutral oil (vegetable or canola)
  • ¼ cup unsweetened plant milk (almond, oat, soy)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (optional)

Method
 

  1. 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.
  2. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) until well combined.
  3. Pour the wet mixture into the dry and fold with a spatula just until no streaks of flour remain. Do not overmix.
  4. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Scrape in the batter, smooth the top, and bake for 50 to 55 minutes, until a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

The cake stays moist wrapped on the counter for days; if you store it in the fridge, let slices come to room temperature before serving for the softest texture.