Vegan Banana Cake Recipe

Introduction

Welcome to a delightful plant-based treat with our Vegan Banana Cake recipe! This cake is a perfect blend of natural sweetness from ripe bananas and a moist, tender crumb that appeals to both vegan and non-vegan palates. Ideal for special occasions, a casual afternoon tea, or simply as a nutritious snack, this cake is not only dairy-free and egg-free but also incredibly easy to prepare. With wholesome ingredients and a delicious flavor profile, it embodies the essence of comfort food while adhering to a vegan lifestyle. Read on to discover how to make this scrumptious cake that promises to be a crowd-pleaser.

Ingredients

For the Cake Batter:

  • 3 large ripe bananas (about 1 1/2 cups mashed; the riper, the sweeter and more flavorful)
  • 1/2 cup coconut oil (melted; for moisture and a subtle coconut flavor)
  • 1/2 cup pure maple syrup (for natural sweetness; can substitute with agave nectar or another liquid sweetener)
  • 1/4 cup almond milk (unsweetened; or any other plant-based milk)
  • 1 tablespoon apple cider vinegar (helps with leavening and provides a slight tang)
  • 1 teaspoon vanilla extract (for depth of flavor)
  • 1 1/2 cups all-purpose flour (or a gluten-free all-purpose blend for a gluten-free version)
  • 1 teaspoon baking powder (for leavening; ensures a light and fluffy texture)
  • 1/2 teaspoon baking soda (aiding in rising)
  • 1/2 teaspoon ground cinnamon (adds a warm, comforting flavor)
  • 1/4 teaspoon sea salt (for balance)
  • 1/2 cup chopped walnuts (optional; for added texture and flavor)
  • 1/4 cup vegan chocolate chips (optional; for a touch of chocolatey goodness)

For the Frosting:

  • 1/2 cup coconut cream (chilled; the thick part of a can of full-fat coconut milk)
  • 1/4 cup powdered sugar (or another preferred sweetener)
  • 1 teaspoon vanilla extract (for flavor)
  • 1/4 cup finely chopped walnuts (optional; for texture and decoration)

Instructions

Preparing the Cake:

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper. This prevents sticking and ensures easy removal of the cake.
  2. Mash the Bananas: In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed bananas.
  3. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, almond milk, apple cider vinegar, and vanilla extract. Ensure that the mixture is well combined and smooth.
  4. Combine Banana and Wet Ingredients: Add the mashed bananas to the wet mixture. Stir until fully incorporated and the mixture is uniform.
  5. Sift and Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and sea salt. This ensures there are no lumps and helps evenly distribute the leavening agents and spices.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix, as this can affect the cake’s texture.
  7. Fold in Optional Ingredients: If using, fold in the chopped walnuts and vegan chocolate chips. These add texture and extra flavor to the cake.
  8. Pour Batter into Pan: Pour the cake batter into the prepared pan, smoothing the top with a spatula to ensure an even layer.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when touched.
  10. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Preparing the Frosting:

  1. Chill Coconut Cream: To prepare the frosting, first chill a can of full-fat coconut milk overnight. Once chilled, open the can and scoop out the thick coconut cream that has solidified on top.
  2. Beat Coconut Cream: In a mixing bowl, use an electric mixer to beat the coconut cream until smooth and fluffy. This should take about 2-3 minutes.
  3. Add Sweetener and Vanilla: Gradually add the powdered sugar and vanilla extract to the coconut cream. Continue to beat until the mixture is light and airy, and the sugar is fully dissolved.
  4. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake using a spatula.
  5. Garnish and Serve: Optionally, sprinkle the finely chopped walnuts over the top for added texture and a decorative touch. Slice and serve the cake.

Nutrition Information

Serving Size: 1 slice (based on cutting into 12 slices)
Calories per Serving: 250
Total Carbohydrates: 30 grams
Net Carbohydrates: 23 grams
Protein: 3 grams
Fat: 14 grams
Sodium: 120 mg

SmartPoints® Value (WW): 9 points per serving (Note: SmartPoints® values are approximate and may vary based on specific ingredients and brands used.)

Additional Tips

  1. Banana Ripeness: The riper the bananas, the sweeter and more flavorful the cake will be. Overripe bananas with brown spots are ideal for baking.
  2. Flour Alternatives: If you’re using a gluten-free flour blend, make sure it includes xanthan gum or guar gum, which helps with texture and binding.
  3. Sweetener Variations: Adjust the amount of maple syrup or powdered sugar in the frosting according to your taste preferences. You can substitute with other liquid or powdered sweeteners.
  4. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and aluminum foil.
  5. Serving Suggestions: This cake pairs wonderfully with a cup of tea or coffee. For an extra treat, serve with a dollop of vegan whipped cream or a scoop of dairy-free ice cream.
  6. Ingredient Substitutions: If you need a nut-free version, replace the walnuts with seeds like sunflower or pumpkin seeds. For a soy-free option, ensure that your plant-based milk is soy-free.
  7. Healthier Options: For a lighter version, you can reduce the amount of oil by using unsweetened applesauce or a mashed avocado. This will lower the fat content while still keeping the cake moist.
  8. Decorative Ideas: Decorate with fresh banana slices, a drizzle of melted dairy-free chocolate, or edible flowers for an elegant touch.

Conclusion

This Vegan Banana Cake recipe offers a delightful combination of natural sweetness and moist texture, making it a versatile and enjoyable dessert for any occasion. Its easy preparation and wholesome ingredients ensure that it aligns with a plant-based diet while still delivering on taste and indulgence. With the option to customize with nuts, chocolate chips, or different frosting flavors, this cake can be tailored to suit a variety of preferences.