Vegan Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Ripe mashed bananas bring natural sweetness and moisture to this snackable sheet cake, with a warm hit of cinnamon running through every bite. The flax mixture whisked up front does the batter-binding work, so you get that classic tender, spring-back crumb without any fuss. Alternating the dry ingredients into the batter keeps things light rather than dense, and a full hour of cooling before frosting means clean, neat slices every time. On top, a fluffy, sweet frosting spreads into swoops and peaks that make this feel like a genuine bakery-case treat. Cut into squares straight from the pan, it's an easy make-ahead option for potlucks, lunchboxes, or just an afternoon slice with coffee. This one's a solid pick for a vegan dessert table — no one will guess it came together this simply.

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Ingredients

12 servings

For the flax egg

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the frosting

½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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