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Homemade vegan banana cake made with ripe bananas, coconut milk, and brown sugar, showing a soft golden crumb.

Vegan Banana Cake

A tender Vegan Banana Cake that’s soft, moist, and full of banana flavour. Egg-free, dairy-free, and delicious for every occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
30 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

Loaf
  • 600 g Banana
  • 100 g Soft Brown sugar
  • 200 g Castor sugar
  • 6 g Lab whip
  • 3 g Soy lecithin
  • 90 ml Coconut milk
  • 130 ml Oil olive oil
  • 360 g Plain Flour
  • 12 g Bicarbonate of Soda sifted
  • 2 g Salt
  • 3 g Ground Cinnamon

Equipment

  • 1 Stand Mixer with a flat paddle
  • 1 10x 20cm loaf tin or 22cm round tin
  • 1 Sieve
  • 3 Bowls for measuring
  • 2 Jugs for measuring
  • 1 Oven
  • 1 pastry brush
  • 1 Bowl scraper

Method
 

  1. Preheat oven to 175°C (350°F).
  2. Grease a loaf tin and line the bottom with baking paper.
  3. Mash bananas in a large bowl until smooth.
  4. Add Bananas and whisk in the two lots of sugar, with the lab whip and soy lecithin .Once light and white add in the oil slowly and then the coconut milk.
  5. In a separate bowl, mix flour, Bicarbonate of soda(sifted ),Cinnamon and salt.Fold dry ingredients into the wet until just combined (don’t over mix, gluten will toughen the loaf).
  6. Pour into prepared tin. Bake for 55–60 minutes, or until a skewer comes out clean or the internal temperature is 85C.
  7. Cool in tin for 10 minutes, carefully tip out and then transfer to a rack.

Video