This vegan banana cake is soft, tender and packed with natural banana flavour, warmed by a touch of cosy spices. Made from pantry staples and finished with a creamy cinnamon buttercream, it’s an easy, reliable bake that looks and tastes special. Perfect for family gatherings, afternoon tea or simply when your bananas are overly ripe and begging to be used.
Featured Comment
⭐⭐⭐⭐⭐ Thank you for this recipe! I made this on a whim as I had 2 very ripe bananas in my kitchen! I ended up making this to bring in to work, because one of my coworkers is vegan! It was a great success – didn’t taste “vegan” at all & my coworkers said it was delicious 🙂 – Ivy
I bake often and I’m drawn to recipes with warm spice notes. If you enjoy cosy spiced cakes like classic carrot cake or a Biscoff layer cake, you’ll appreciate this vegan banana cake. It carries all the familiar banana-sweetness and caramelised notes you expect, but in a light, soft layer cake rather than a loaf.
This cake is intentionally moist — that characteristic texture is what makes it so satisfying. It’s also a great option when you need a dairy-free or egg-free dessert. If you find yourself with very ripe, spotty bananas, this recipe is a reliable and delicious way to use them.
Key Ingredients
One of the nicest things about this recipe is that it uses common pantry ingredients. Quantities are provided in the recipe card below.
All ingredient amounts are listed in the recipe card further down.
- Plain flour – also known as all-purpose flour.
- Baking powder and bicarbonate of soda (baking soda) – the combination helps the cake rise and gives a light, tender crumb.
- Spices – ground cinnamon and a touch of nutmeg provide a warm, cosy flavour.
- Bananas – use overripe, spotty bananas for the best flavour and moisture.
- Canola or vegetable oil – keeps the cake soft and moist.
- Vanilla extract – real vanilla gives the best depth of flavour.
- Sugar – a mix of white granulated sugar and light brown sugar adds sweetness and helps lock in moisture.
- Dairy-free milk – oat, almond or soy milk all work well.
- White vinegar – added to the dairy-free milk to create a vegan buttermilk substitute for tenderness.
Step-By-Step Instructions
This cake is straightforward to make. You’ll need a couple of bowls, a whisk, a spatula and two 7-inch pans (8-inch or 6-inch pans will also work; adjust baking time accordingly).
Step 1: Mix the dairy-free milk and white vinegar in a small bowl to make vegan buttermilk. Set aside.
Step 2: In a mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside.
Step 3: In a large bowl, mash the overripe bananas until smooth.
Step 4: Add the vanilla, oil, white sugar and brown sugar to the mashed bananas and whisk until combined.
Step 5: Alternate adding the milk mixture and the dry ingredients to the banana mixture, stirring gently between additions until you have a smooth batter. Avoid overmixing to keep the texture light.
Step 6: Divide the batter between the prepared cake pans and bake at 180°C (350°F) for about 30 minutes, or until the tops spring back when lightly pressed and a skewer inserted in the centre comes out clean.
Tip: To prepare the pans, lightly spray with oil, line the base with baking paper and spray the paper lightly. This helps the layers release cleanly.
Step 7: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting. This short rest helps prevent crumbling.
Assembling the cake
While the cake is tasty on its own, the cinnamon buttercream brings the layers together with a creamy, lightly spiced finish. The recipe below makes a moderate amount of buttercream—enough to coat the middle, sides and top. If you prefer more decorative piping or heavier icing, double the buttercream quantities.
To assemble: spread a little buttercream on your serving plate to anchor the first layer, add a generous layer of frosting, place the second layer on top and smooth the remaining buttercream over the sides and top. Chill briefly to set the frosting and make slicing easier.
Variation: If you prefer a tangier finish, use a cinnamon-scented vegan cream cheese frosting instead—add a little ground cinnamon to a dairy-free cream cheese recipe for a similar flavour profile.
Storage Instructions
Serve the cake the same day from room temperature and keep it covered in an airtight container away from direct sunlight. For longer storage, refrigerate in an airtight container for up to 3 days to prevent drying out.
Freezing: Cake layers freeze well. Wrap individual layers tightly in plastic wrap and foil and freeze for up to three months. Thaw at room temperature before assembling. Slices with frosting can also be frozen, wrapped tightly and thawed before serving.
Recipe FAQs
Yes. Substitute the plain flour for a trusted 1:1 gluten-free flour blend and follow the recipe as written.
The riper the bananas, the better the flavour. Look for bananas with lots of brown spots or mostly brown skins. These mash easily and add natural sweetness and moisture to the cake.
If you make this recipe, please leave a comment and a rating below — I love hearing how your bakes turn out. Share photos on social media with the tag #eightforestlane so I can see your creations.
More vegan cake recipes
Try other favourites such as Cookies and Cream Cake (vegan), Vegan Coconut Cake, Vegan Caramel Cake or Vegan Red Velvet Cake for more plant-based baking inspiration.
Vegan Banana Cake
Equipment
- Mixing bowls
- Whisk and spatula
- Two 7-inch round cake pans (or similar)
Ingredients
For the banana cake:
- 2 cups plain flour (all-purpose)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 medium overripe bananas (approx. 200–220 g)
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ⅓ cup brown sugar
- 1 cup dairy-free milk (oat, soy, almond)
- 1 tablespoon white vinegar
For the cinnamon buttercream:
- 60 g dairy-free butter
- 3 cups icing sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1–2 tablespoons dairy-free milk to achieve desired consistency
Instructions
For the banana cake:
- Preheat oven to 180°C (350°F). Grease and line two 7-inch round cake pans.
- Combine dairy-free milk and white vinegar; set aside to make vegan buttermilk.
- Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
- Mash bananas in a large bowl until smooth.
- Add vanilla, oil, white sugar and brown sugar to the mashed bananas and whisk together.
- Alternate adding the milk mixture and dry ingredients to the banana mixture, whisking gently between additions until smooth.
- Divide batter between the prepared pans and bake for about 30 minutes or until a skewer comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.
For the cinnamon buttercream:
- Beat dairy-free butter and vanilla until light. Add icing sugar and cinnamon and beat on low to combine.
- Increase speed and add 1 tablespoon dairy-free milk. Beat until smooth and fluffy, adding more milk a teaspoon at a time if needed. If too soft, add a little more icing sugar.
To assemble:
- Sit the first layer on your serving plate, spread buttercream on top, then top with the second layer. Frost the sides and top and chill briefly to set before slicing.
Notes
Dairy-free milk: Oat, almond or soy milk all work well. Storage: Keeps at room temperature for one day in an airtight container, or in the fridge for up to three days. Freeze layers for up to three months.
Nutrition (per serving)
Calories: 523 kcal | Carbohydrates: 99 g | Protein: 5 g | Fat: 13 g | Sugar: 70 g
Nutritional information is an estimate and should be used as a guide only.
This recipe was originally published in May 2021 and was refreshed in 2025 with new photos and additional tips. The recipe itself remains unchanged.