Vegetarian Banana Cake Recipe for Moist and Easy Baking

Banana cake is a classic comfort dessert that never goes out of style. Its moist crumb, subtle sweetness, and the irresistible aroma of baked bananas make it a favorite for gatherings, afternoon tea, or simply when you have overripe bananas begging to be used.

What makes this vegetarian banana cake truly special is its simplicity and the fact that it’s made without any eggs or animal-based additives—perfect for vegetarians, and a delight for anyone who loves plant-based baking.

If you’re searching for a cake that’s fuss-free, budget-friendly, and packed with wholesome goodness, you’re in the right place. This recipe features everyday pantry staples and comes together with minimal effort.

The result? A tender, golden cake that melts in your mouth, with the subtle crunch of walnuts and a hint of warming cinnamon.

Whether you’re new to baking or a seasoned pro, this banana cake will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

• Incredibly Moist and Tender: Thanks to mashed bananas and just the right amount of oil, every bite is soft and delicious.
• Easy and Foolproof: No fancy techniques or hard-to-find ingredients—just mix, bake, and enjoy.
• Perfect for Using Up Ripe Bananas: Transform those spotty bananas into a delightful treat.
• Vegetarian-Friendly: Absolutely no eggs or animal-derived ingredients.
• Customizable: Add nuts, chocolate chips, or spices to make it your own.
• Great for Any Occasion: Serve it for breakfast, snack, dessert, or parties.
• Freezer-Friendly: Bake ahead and freeze slices for a quick treat anytime!

If you enjoy wholesome, plant-based bakes, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another fruity, crowd-pleasing cake!

Ingredients

Here’s everything you need for the perfect vegetarian banana cake. For easy reference, you’ll find a table with measurements below as well as a detailed list.

Quick List:

3 large overripe bananas, mashed
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon (optional)
1/2 cup vegetable oil
1/2 cup milk (any kind)
1 1/2 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/3 cup chocolate chips (optional)

Equipment

• Medium Mixing Bowl
• Large Mixing Bowl
• Whisk
• Spatula
• Measuring Cups and Spoons
• 8-inch or 9-inch Square or Round Cake Pan
• Parchment Paper (recommended for easy removal)
• Wire Cooling Rack (optional)
• Toothpick (for doneness testing)

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with a little oil or line it with parchment paper for easy removal.

   Tip: Lining the pan with parchment ensures the cake comes out easily and keeps it perfectly intact.

2. Mash the bananas. In a medium bowl, mash the bananas with a fork or potato masher until smooth with a few small lumps. The riper the bananas, the sweeter and more flavorful your cake will be!
3. Combine wet ingredients. To the mashed bananas, add the vegetable oil, milk, vanilla extract, and sugar. Whisk until everything is well blended and the mixture looks creamy.
4. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
5. Add wet to dry. Make a well in the center of your dry ingredients. Pour in the banana mixture. Using a spatula, gently fold everything together just until no streaks of flour remain.

   Do not over-mix! Over-mixing can lead to a denser cake. Stop as soon as the batter is combined.

6. Fold in extras. If using, gently fold in the chopped walnuts, pecans, or chocolate chips.
7. Pour and smooth. Transfer the batter to your prepared cake pan. Smooth the top with a spatula for even baking.
8. Bake. Place the pan in the center of your preheated oven. Bake for 32-38 minutes (for an 8-inch pan) or 28-34 minutes (for a 9-inch pan), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, run a knife around the edges, lift out (using parchment if lined), and transfer to a wire rack to cool completely.
10. Slice and enjoy! Once cooled, slice your banana cake and enjoy as-is, or with your favorite toppings.

    This cake is delicious plain, but also pairs beautifully with a dollop of whipped cream, a drizzle of vegan bechamel sauce (try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes), or a light dusting of powdered sugar.

Tips & Variations

• Use Super Ripe Bananas:
  The more brown spots, the sweeter and more aromatic your cake will be.
• Swap Flours:
  Substitute up to half the all-purpose flour with whole wheat flour for a nuttier, denser crumb.
• Add-ins:
  Try mixing in dried fruit (like cranberries or raisins) or shredded coconut for a tropical twist.
• Make it Vegan:
  Use plant-based milk and swap chocolate chips for dairy-free ones. The cake is already egg-free!
• Gluten-Free Option:
  Use a 1:1 gluten-free flour blend for baking. Check the blend’s label for best results.
• For Muffins:
  Spoon the batter into greased or lined muffin tins. Bake at 350°F (175°C) for 20-24 minutes.
• Flavor Boosters:
  Add a pinch of cardamom, nutmeg, or a swirl of nut butter to the batter for extra depth.
• Storage:
  Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

“Banana cake is forgiving—don’t worry if your bananas are extra mushy or your measurements aren’t exact. This recipe welcomes improvisation!”

Explore more ways to use veggies in baking with our Vegetable Crackers Recipe for Healthy Homemade Snacking.

Nutrition Facts

Here’s a general nutritional breakdown for one slice (1/12th of the cake), made as described (without optional chocolate chips or nuts). Actual values may vary depending on specific brands and add-ins.

Note: Adding nuts or chocolate chips will slightly increase calories, healthy fats, and protein.

Serving Suggestions

• Classic: Serve slices warm or at room temperature, plain or with a light dusting of powdered sugar.
• Frosted: Spread with a simple cream cheese or vegan cream cheese frosting for a special occasion.
• Breakfast: Pair with a cup of coffee or tea for a comforting morning treat.
• Dessert: Top with a scoop of vanilla or coconut ice cream and a drizzle of caramel sauce.
• With Fruit: Add fresh berries or a compote on the side for a refreshing balance.
• On-the-go: Wrap individual slices for a quick, energizing snack.

Looking for more healthy and flavorful vegetarian sides? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for vibrant ideas you’ll love alongside your banana cake.

Conclusion

This vegetarian banana cake is proof that simple, plant-based baking can be incredibly delicious and rewarding. Its soft, moist crumb, natural banana sweetness, and gentle spice make it a crowd-pleaser for all ages and occasions.

Whether you’re baking for a family brunch, to use up ripe bananas, or just to treat yourself, this recipe will quickly become your go-to.

Don’t be afraid to personalize it—add your favorite nuts, swap in whole wheat flour, or stir in some chocolate chips for extra indulgence. Every variation is a new adventure!

If you enjoyed this recipe, you might also love our Vegetarian Swiss Chard Recipes for Healthy Meals for more creative, plant-powered inspiration. Happy baking!

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