This vegan banana cake is incredibly moist, flavorful, and easy to make. It’s a great way to use up those overripe bananas, and you don’t need eggs or dairy. The cake is perfect for a cozy afternoon snack or dessert. You can enjoy it plain, dusted with powdered sugar, or topped with vegan chocolate.
Ingredients:
125 g vegan butter
150 g sugar
A pinch of salt
1 tablespoon vanilla sugar (or vanilla extract)
1 tablespoon flaxseed gel (as egg replacer, see instructions below)
4 ripe bananas, mashed
37 g vegan vanilla pudding powder
1 tsp baking powder
200 g flour (wheat or spelt)
Powdered sugar for dusting
Vegan chocolate or couverture (optional, for coating)
For the flaxseed gel (egg replacer):
1 tablespoon ground flaxseed
3 tablespoons water
Instructions:
Prepare the flaxseed gel:
In a small bowl, mix the ground flaxseed with water. Stir well and let it sit for about 5 minutes until it thickens into a gel.
Make the batter:
In a large bowl, cream together the vegan butter with sugar, salt, and vanilla sugar until smooth.
Add the flaxseed gel and mix well.
Mash the bananas with a fork until smooth and fold them into the batter.
Add dry ingredients:
Stir in the vanilla pudding powder, baking powder, and flour in parts, mixing gently until just combined.
Bake:
Pour the batter into a greased and floured baking pan.
Bake in a preheated oven at 175°C (347°F) for about 50–60 minutes. Check with a toothpick inserted into the center; if it comes out clean, the cake is ready.
Cool and decorate:
Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack.
Dust with powdered sugar or melt vegan chocolate to coat the top if desired.