Vegan Banana Cake Recipe

Name: Vegan Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe bananas, cut into thirds; 1/4 cup corn oil; 1/2 cup brown sugar; 1 teaspoon salt; 1/2 tablespoon egg substitute (equal to 1 egg); 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda

Servings: persons

3 ripe bananas, cut into thirds
1/4 cup corn oil
1/2 cup brown sugar
1 teaspoon salt
1/2 tablespoon egg substitute (equal to 1 egg)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1
Preheat oven to 350.
2
Put the banana chunks in the bowl of a stand mixer, add oil, vanilla, cinnamon and brown sugar. Mix them on medium, medium high until they are well creamed.
3
Prepare egg replacer, according to package direction, add it with the salt to the banana mix and mix it well.
4
Add baking powder and baking soda and mix. Add flour and mix in 2 batches.
5
Line a muffin pan with baking cups or spray a 9 inch round cake pan with non-stick pray.
6
Pour the batter and bake: 40-45 min for the cake and 18-20 min for the cupcakes (test with a toothpick).
7
Allow to cool and frost if desired.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ripe bananas, cut into thirds, 1/4 cup corn oil, 1/2 cup brown sugar, 1 teaspoon salt, and more.

Yes, Vegan Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Banana Cake

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