Vegetarian Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

This banana cake is the kind of bake that turns ripe, spotty bananas into something truly special — a moist, tender crumb studded with warm cinnamon and layered with sour cream for extra richness. The batter comes together with a flax egg for structure, then gets folded gently with flour and a splash of milk so nothing overmixes and the crumb stays soft. Once baked, the cake cools completely before getting piled high with a fluffy, buttery frosting swirled on in thick, generous waves. Cut into squares straight from the pan, it's an easy, crowd-pleasing dessert for potlucks, birthdays, or just an ordinary weeknight that deserves cake. Every bite balances sweet banana flavor with a touch of spice and that classic frosted-sheet-cake nostalgia. It's a simple, satisfying bake that fits right in on a vegetarian table, no fuss required.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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

For the frosting

½ cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp milk
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!