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Banana Bread Cake ~ The comforting flavor and texture of banana bread with the indulgent richness of a cake!

Banana Bread Cake

The comforting flavor and texture of banana bread with the indulgent richness of a cake!
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: brunch, cake, dairy free, dessert, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 9
Calories: 412kcal
Author: Holly Gray

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 8x8-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.

Nutrition

Calories: 412kcal | Carbohydrates: 78g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 231mg | Potassium: 137mg | Fiber: 1g | Sugar: 60g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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