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Vegan Banana Cake

This vegan banana cake is sweetened with maple syrup and ripe bananas, with a nice, sturdy base of whole grain flour. Perfect for a first birthday cake, or just when you want a bit of a treat.

Sierra turned one year old over a month ago and we celebrated the day with homemade pizza for dinner and a vegan banana cake with almond butter glaze (see notes below). A week later we hosted a party for her and two of the other little girls in the American community; I made probably too many sweets and gluten-free salads and huge pans of baked pasta. Almost all got eaten, the kids had fun, and thus I consider the afternoon a roaring success.

It’s hard to believe she’s been with us for the better part of 14 months now — me, who when I was told all the usual adages of ‘it goes so fast’ ‘soak it up’ appreciate the moments’ nodded gently and agreed in principle while privately telling myself that while of course, I would do all of these things in any case time would slow down just for me because I dearly wished it could. I did appreciate the moments — the newborn cuddles (oh so many cuddles) and lurching first steps and funny noises and the midnight wakings … I did appreciate them all. I do still. And yet. The year whisked by quickly and slowly and now my babe is becoming her own self with her own opinions and wants and wishes and it’s wonderful to see. Even if I sometimes miss those early, sleepy, quiet, and cozy days that suddenly feel so far away.

Sierra at 13 months likes scrambled eggs and wheat toast with peanut butter and homemade pear sauce and apple slices baked with cinnamon. She loves plain whole milk yogurt and tofu and water. She likes reasonably well the various vegetable soups I force upon her, broccoli that’s been steamed and then sauteed in butter (as well as shredded carrots fried in lightly salted butter), roasted cauliflower, and wilted chard and spinach. She is pretty avid about whole grain spaghetti with tomatoes, macaroni with butter, various kinds of cheese, almond-banana shakes, and pizza. We are still working on grains (oatmeal is my holy grail) and she gets the occasional bite of salmon or chicken or anchovy (!). The kind of food I make for her — and us as well — is not fancy or full of wild flavors but it is good, simple, wholesome food. I don’t expect her to like everything I present her with – and in truth there are many occasions where she absolutely refuses what’s on the spoon – but we keep trying and she keeps trying and as long as there’s a decent balance of protein, vegetables, and fruit going down I think we’re doing alright.

She likes this cake, too, and I’ve been baking it as muffins for her afternoon snack (reducing the maple syrup a bit, to 1/4 cup). I like that there’s whole wheat flour, some olive oil, and some non-refined sugar because let’s face it, this kid is probably going to consume a lot of sugar during her lifetime just like the rest of us and so I am attempting to go easy these first years. I like that it’s vegan, plus it means I can let her gnaw on a batter-flecked spoon with no qualms. I keep meaning to bake it up in my mini muffin tin but as she manages to eat a whole standard-sized muffin herself I may not dig it out of the slightly scary and humid darkness of my basement room after all.

Sierra at 13 months continues to delight us with her babbling and her run-walks that have increased in stability so now she seems less like a drunken sailor and more like one who’s just gotten his shore leave, her ability to adapt to new faces/places/and airplanes, the way she opens books and stares at them so intently I hope this means she’ll be a reader as she grows up. In short, she is much like any other 13-month-old but since she’s ours we’ll continue to marvel over the little things, her blue blue eyes, and the days with her that slip by ever so quickly.

To make this vegan banana cake even less sweet – more snack and less dessert – reduce the maple syrup to ¼ cup and add ¼ cup of water. Frostings can be as simple as a dusting of powdered sugar, a smear of peanut butter or cream cheese, or a quick glaze of almond butter/maple syrup/dash of water whisked together. A dark chocolate ganache would also be lovely. plus a smattering of toasted walnuts or chopped almonds.

Vegan Banana Cake

Nicole Spiridakis
This vegan banana cake is sweetened with maple syrup and ripe bananas, with a nice, sturdy base of whole grain flour. Perfect for a first birthday cake, or just when you want a bit of a treat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 184 kcal

Ingredients
 
 

  • ½ cup + 2 tablespoons non-dairy milk , I use almond milk
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 2 bananas , very ripe, and pureed
  • ½ cup maple syrup

Instructions
 

  • Heat oven to 350℉ and lightly oil an 8-inch round cake tin and line with a round of parchment.
  • Place the non-dairy milk in a small bowl and whisk in the apple cider vinegar. Let stand for about 5 minutes until milk is curdled.
  • In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, ground cardamom and ground cinnamon.
  • In another large bowl whisk together the olive oil, banana purée, and maple syrup. Whisk in the non-dairy milk.
  • Pour wet ingredients into dry and stir well to combine.
  • Pour the mixture into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

Notes

To make this vegan banana cake even less sweet – more snack and less dessert – reduce the maple syrup to ¼ cup and add ¼ cup of water.
Frosting suggestions:
  • A dusting of powdered sugar 
  • A smear of peanut butter or cream cheese
  • A quick glaze of almond butter/maple syrup/dash of water whisked together.
  • Dark chocolate ganache would also be lovely. plus a smattering of toasted walnuts or chopped almonds.

Nutrition

Calories: 184kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 232mgPotassium: 246mgFiber: 3gSugar: 16gVitamin A: 93IUVitamin C: 4mgCalcium: 100mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

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