Best Vegan Almond Meal Banana Cake Recipe Made Easy

If you’re searching for a delightfully moist and flavorful cake that’s both vegan and wholesome, look no further than this best vegan almond meal banana cake recipe. Combining the natural sweetness of ripe bananas with the rich, nutty texture of almond meal, this cake is perfect for breakfast, a snack, or a guilt-free dessert.

Unlike traditional cakes that rely on refined flours and dairy, this recipe swaps in nutrient-dense almond meal and uses plant-based ingredients to keep it entirely vegan without sacrificing taste or texture.

The beauty of this cake lies in its simplicity and versatility. Whether you’re a seasoned vegan baker or just starting out, you’ll appreciate how easy it is to whip up using pantry staples.

The almond meal adds a wonderful moist crumb and a subtle nutty flavor that perfectly complements the bananas. Plus, it’s gluten-free and packed with healthy fats and protein.

Whether you want to impress guests or just enjoy a cozy homemade treat, this almond meal banana cake will quickly become a staple in your baking repertoire. Let’s dive into why this recipe is a winner and how to create it step-by-step!

Why You’ll Love This Recipe

This almond meal banana cake is a game-changer for a few reasons:

• Moist and tender crumb: Thanks to ripe bananas and almond meal, this cake stays soft and moist for days.
• Vegan and gluten-free: Perfect for those with dietary restrictions or anyone wanting a healthier alternative.
• Simple ingredients: No complicated or hard-to-find items here—just wholesome pantry basics.
• Natural sweetness: The bananas provide sweetness without the need for refined sugar overload.
• Nutty flavor: Almond meal adds a rich depth that makes this cake uniquely delicious.

It’s a perfect balance of comfort and nutrition that will win over kids and adults alike.

Ingredients

• 3 ripe bananas (medium to large, mashed)
• 2 cups almond meal (finely ground almonds)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil (melted)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp ground cinnamon (optional but recommended)
• 1/2 cup chopped walnuts or pecans (optional for crunch)

Equipment

• Mixing bowls (medium and large)
• Fork or potato masher (to mash bananas)
• Whisk or spoon (for mixing)
• 9×5 inch loaf pan or 8-inch square baking pan
• Parchment paper or non-stick spray
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking pan with coconut oil or line it with parchment paper for easy removal.
2. Mash the ripe bananas in a large bowl using a fork or potato masher until smooth with just a few small lumps remaining.
3. Add the wet ingredients: Stir in the melted coconut oil, maple syrup, almond milk, and vanilla extract into the mashed bananas until well combined.
4. In a separate bowl, mix the dry ingredients: almond meal, baking soda, baking powder, salt, and cinnamon.
5. Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
6. Stir in the chopped nuts if using, for added texture and flavor.
7. Pour the batter into the prepared pan, spreading it out evenly with a spatula.
8. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after 40 minutes to avoid overbaking.
9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Tips & Variations

For a moister cake, try adding 2 tablespoons of unsweetened applesauce or a bit more almond milk.

• Swap nuts: Use almonds, hazelnuts, or even pumpkin seeds for different textures.
• Add fruit: Mix in 1/2 cup of fresh or dried berries for a fruity twist.
• Chocolate lovers: Fold in 1/4 cup of vegan chocolate chips or cacao nibs before baking.
• Spice it up: Add a pinch of nutmeg or ginger along with cinnamon for a warming aroma.
• Make it gluten-free: This recipe is naturally gluten-free, but ensure your baking powder is certified gluten-free.
• Storage: Store leftovers airtight at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Slice and freeze individual pieces for a quick grab-and-go snack.

Nutrition Facts

Serving Suggestions

This almond meal banana cake is delicious on its own, but here are a few ways to enjoy it even more:

• Serve warm with a drizzle of almond butter or vegan cream cheese spread.
• Top with fresh berries and a sprinkle of powdered sugar for a pretty presentation.
• Pair it with a cup of your favorite plant-based milk or a rich vegan coffee.
• Add a dollop of coconut whipped cream for an indulgent treat.

Conclusion

There’s something truly special about a homemade cake that’s both nourishing and indulgent, and this vegan almond meal banana cake hits all the right notes. It’s a perfect way to use up overripe bananas while enjoying a delicious, gluten-free, and plant-based treat that everyone will love.

The moist texture, natural sweetness, and subtle nuttiness make it a versatile cake that fits any occasion, from a cozy breakfast to a delightful dessert.

Best of all, it’s easy to make with simple ingredients you likely already have on hand. Whether you’re new to vegan baking or a seasoned pro, this recipe offers a reliable and scrumptious option you can trust.

For more creative vegan baking ideas, check out our Magic Dough Recipe or try the unique Marzipan Challah Recipe. And if you love almond flavors, you might also enjoy our Lump Of Coal Recipe for a rich, nutty snack.

Happy baking!

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