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.
Ingredients
- 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
FOR THE FROSTING
- 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
Instructions
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Preheat the oven to 350 degrees. Line an 8×8 pan with parchment paper, leaving an overhang.
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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.
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Stir in the almond flour, baking powder and cinnamon and mix until combined.
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Pour the batter into the prepared baking dish and spread the batter evenly using a spatula or back of a spoon.
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Bake in preheated oven for 28-30 minutes, until the top is springy and a toothpick comes out clean.
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When done, allow to cool completely before frosting.
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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.
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Use an offset spatula to spread evenly over cake. Top with chopped pecans.
