Vegan Banana Snacking Cake is a lovely cake that could come together easily with what you have in your pantry. Very ripe bananas, some almond flour, coconut oil and a bit of sugar make this delightfully easy to make cake.
If you’re like me, you always have ripe bananas just ready to bake a banana bread. The bread I’ve been making quite often (and which is currently our most popular recipe)is this gorgeous Sourdough Banana Bread made with sourdough discard. If you’re not a sourdough baker, and you’re vegan or maybe still having a hard time finding eggs, make this cake!
I happened to have a bit of almond flour. I love to add almond flour to my banana bread and my blueberry muffins. So this is made with 1/2 almond flour (and 1/2 regular AP Flour), but it’s enough to give it a lovely almond flour.
The cake is very soft and moist. It is totally dairy-free and it is low on sugar. You could add more if you feel you want your batter sweeter, but 1/2 cup sugar plus the natural sweetness from the bananas was for us, just perfect! So it’s a lower carb, lower sugar and totally vegan banana cake you’ll be baking over and over again! The perfect recipe to bake with the kids.
What ingredients are need to make this banana cake?
Here is what you need for the delicious cake:
- ripe bananas (about 4 small bananas)
- brown sugar
- coconut oil
- coconut milk (or any nut milk)
- all-purpose flour
- almond flour
- ground cinnamon
- baking powder
- baking soda
For the topping:
- turbinado sugar
- ground cinammon
TIPS & TRICKS FOR THIS VEGAN BANANA SNACKING CAKE:
Does almond flour vary by brand?
Yes! Almond flour does tend to vary by brand. You will note a difference in consistency and texture. Some almond flours could be more coarse of a grind and some, more fine. Try to get a more finely ground blanched almond flour. Do not sub it out with almond meal, as it has the almond skins. It will not rise the same way and the texture will be off.
Does almond flour brown more?
Almond flour can brown more than regular AP flour. So it could go from the lovely golden color you’re trying to get to a dark brown. Just be sure to keep an eye on it and use a timer.
Can I make this banana snacking cake into muffins?
Yes! You could totally make them into muffins or cupcakes. Divide the batter into 12 muffin cups. Keep in mind the baking time will be a bit less. Bake for about 20-25 minutes instead of 8×8-inch cake pan baking time of 35 minutes.
Some other banana recipes to try:
- Banana Pear Bread with Dark Chocolate Chips
- Apple Banana Bread
- Banana Mango Flaxseed Muffins
- Chocolate Crusted Banana Blondies
Vegan Banana Snacking Cake
- 2 cups mashed ripe bananas about 4 small bananas
- 1/4 cup use a 1/4 cup more sugar if you like your cake sweeter (make sure it's a vegan sugar to make sure it's totally vegan)
- 1/4 cup brown sugar (make sure it's a vegan brown sugar to be totally vegan)
- 1 cup coconut oil melted (or any mild flavored oil)
- 1 cup coconut milk or almond milk or your favorite nut milk, almond works great
- 1 1/2 cups all-purpose flour
- 1 1/2 cups almond flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 Tablespoon turbinado sugar (make sure it's vegan)
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch pan (or 12 muffin cups.)
- Mash the bananas in a bowl.
- Mix sugars, oil and coconut milk and stir into the bananas.
- In a separate bowl, whisk together the flour, salt, cinnamon, baking powder and soda.
- Add the dry ingredients to the banana mixture; mix until just combined.
- Fill cake pan (or muffin cups) with batter. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the middle comes out clean.
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.