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+ servings

Vegan Banana Cake

This Vegan Banana Cake is soft, tender with a dairy-free cream cheese frosting. Deliciously moist and so easy to make in just one bowl with simple pantry-friendly ingredients you can easily find in your kitchen. Gluten-free, paleo-friendly and refined sugar free.

Course Dessert
Cuisine American
Keyword banana cake recipe, paleo banana cake, vegan banana cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 servings
Calories 243 kcal
Author Kelly


  • 1.5 cups spotty bananas (about 4 large bananas) (about 4 large bananas) – the spottier and riper the bananas the better for sweetness and full banana flavor
  • 1/3 cup creamyy almond butter , can sub with any other nut or seed butter (be sure to not use an old one from the bottom of the jar)
  • 1/4 cup maple syrup , can sub with yacon syrup OR 3 Tablespoons Lakanto SF maple syrup
  • 1/3 cup ground flaxseeds
  • 1 teaspoon vanilla
  • 2 cups superfine almond flour
  • 1 tsp GF baking powder
  • 1/2 cinnamon


  • 6 ounces dairy-free cream cheese , we like Kitehill or Miyokos Creamery – you can also sub with your own homemade cashew cream cheese
  • 3 tablespoons softened refined coconut oil , can also sub with vegan butter
  • 3-4 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans , optional for topping


  1. Preheat the oven to 350 degrees. Line an 8×8 pan with parchment paper, leaving an overhang.
  2. In a large mixing bowl, mash overipe bananas using a fork. Add the almond butter, maple syrup, flaxseeds and vanilla and mix until smooth and combined.

    Close up view of banana cake batter in a clear mixing bowl
  3. Stir in the almond flour, baking powder and cinnamon and mix until combined.

    Top view of dry ingredients in a mixing bowl for gingerbread loaf
  4. Pour the batter into the prepared baking dish and spread the batter evenly using a spatula or back of a spoon.

    Side view of gingerbread loaf batter in a loaf pan
  5. Bake in preheated oven for 28-30 minutes, until the top is springy and a toothpick comes out clean.

  6. When done, allow to cool completely before frosting.

  7. Combine all the ingredients together for the frosting in a medium bowl. Use a fork or a hand mixer to whip until smooth. Add more sweetener or cream cheese to taste.

  8. Use an offset spatula to spread evenly over cake. Top with chopped pecans.

    Top view of frosted banana cake on a round cookie wire rack with pecans
Nutrition Facts
Vegan Banana Cake
Amount Per Serving (1 serving)
Calories 243 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 11g12%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.