Banana Bread Cake ~
A moist and flavorful plant-based, single-layer cake with the comforting texture of banana bread, finished with rich brown butter frosting.
This post was updated on March 9, 2025.
Vegan Banana Cake Recipe
This Banana Bread Cake, made with plant-based ingredients, offers the comforting flavor and texture of classic banana bread with the indulgent richness of a cake. Topped with homemade brown butter frosting, it takes the best of both worlds and creates a truly delightful treat that will satisfy your sweet tooth.
I love this recipe because, just like traditional banana bread, banana cake is incredibly versatile. It can easily be enjoyed with your morning coffee or afternoon tea, or simply as an everyday dessert after dinner. The moist, flavorful banana cake is perfect for any time of day and can quickly become a favorite in your baking rotation.
For a More Traditional Cake
Making a non-vegan version of this cake is just as easy! Simply substitute the plant-based ingredients with their dairy counterparts: use dairy milk and butter, and replace the egg replacer with 1 egg. The process remains the same, and you’ll still have a moist, flavorful cake topped with rich brown butter frosting.
Ingredients for Banana Bread Cake
You will need the following:
For the Cake:
- Flour-based cooking spray
- Vegan egg replacer, equivalent to 1 egg (I used Bob’s Red Mill)
- 3/4 cup granulated sugar
- 1/2 cup vegan sour cream
- 1/4 cup vegan butter, softened
- 1 cup overripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped
For the Frosting:
- 3 cups confectioners’ sugar
- 1/4 cup vegan butter, softened
- 1 tablespoon oat milk, or other mild-flavored plant milk, such as unsweetened almond
- 3/4 teaspoon vanilla extract
- 1/4 cup walnuts, chopped
How to Make Banana Bread Cake
For the Cake:
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch with flour-based cooking spray.
STEP TWO: Prepare the egg replacer according to package directions; set aside.
STEP THREE: In a medium bowl, use a hand mixer to cream the sugar, sour cream, and butter. Add the mashed banana and 1 teaspoon of vanilla extract; mix just until incorporated.
STEP FOUR: Add flour, baking soda, and salt, then continue mixing until incorporated. Stir in 1/2 cup walnuts.
STEP FIVE: Spread the batter in the prepared pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Set on a wire rack to cool completely.
For the Frosting:
STEP SIX: In a small saucepan over medium heat, melt the butter and let it cook, stirring frequently, for 3-5 minutes, until bubbly and lightly golden brown in color. Remove from heat and cool completely.
STEP SEVEN: In a medium bowl, use a hand mixer to combine the cooled butter with the confectioners’ sugar, remaining 1/4 cup butter, oat milk, and remaining 3/4 teaspoon vanilla extract until the consistency is smooth.
STEP EIGHT: Spread frosting over cooled banana bread cake, sprinkle with the remaining 1/4 cup walnuts, and serve.
More Vegan Cake Recipes You’ll Love!
- Banana Nut Bundt Cake
- Apple Streusel Coffee Cake
- Easy Vegan Chocolate Cake
- Snickerdoodle Cake
- Vegan Carrot Cake
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Banana Bread Cake
Ingredients
For the Cake:
- Flour-based cooking spray
- Vegan egg replacer equivalent to 1 egg (I used Bob’s Red Mill)
- 3/4 cup granulated sugar
- 1/2 cup vegan sour cream
- 1/4 cup vegan butter softened
- 1 cup overripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup walnuts chopped
For the Frosting:
- 3 cups confectioners’ sugar
- 1/4 cup vegan butter softened
- 1 tablespoon oat milk or other mild-flavored plant milk, such as unsweetened almond
- 3/4 teaspoon vanilla extract
- 1/4 cup walnuts chopped
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray an 8×8-inch with flour-based cooking spray.
- Prepare the egg replacer according to package directions; set aside.
- In a medium bowl, use a hand mixer to cream the sugar, sour cream, and butter. Add the mashed banana and vanilla extract; mix just until incorporated.
- Add flour, baking soda, and salt, then continue mixing until incorporated. Stir in 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake for 25 minutes, until a toothpick inserted in the center comes out clean. Set on a wire rack to cool completely.
For the Frosting:
- In a small saucepan over medium heat, melt the butter and let it cook, stirring frequently, for 3-5 minutes, until bubbly and lightly golden brown in color. Remove from heat and cool completely.
- In a medium bowl, use a hand mixer to combine the cooled butter with the confectioners' sugar, milk, and vanilla extract until the consistency is smooth.
- Spread frosting over cooled banana bread cake, sprinkle with the remaining 1/4 cup walnuts, and serve.
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