This dairy-free banana cake is a cross between a light cake and a dense banana bread. Kids go BANANAS for it! It’s great as-is for lunchbox snacks, but my favorite way to eat it is topped with dairy-free coconut whipped cream, sliced bananas, and a drizzle of dairy-free caramel sauce from Hey Boo. You can also mix in chocolate chips, nuts, or a handful of shredded coconut. It’s easy to make, uses only one bowl, and is also vegan. You can double the recipe, cut it into squares and freeze some for later, too!
I use coconut oil in this cake, but feel free to substitute with any light tasting oil or your favorite vegan butter. It’s important to mix the batter just until the ingredients are combined. Overmixing will cause your cake to have a tough, unpleasant texture.
The cake will keep on your counter at room temperature for a few days if tightly covered. Although, I doubt it will last that long!
Dairy Free Banana Cake
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup oil I used coconut
- 4 ripe bananas mashed
- 3/4 cup water
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Preheat your oven to 350°F. Prepare an 8 x 8 glass baking dish with nonstick spray or dairy-free buttery spread.
- In a large bowl, combine all of the dry ingredients.
- Create a well in the middle of the mixture and add in your wet ingredients. Stir just to combine. Don’t over mix it or your cake will be tough.
- Pour the batter into your prepared pan and bake for about 45 minutes, or until cooked through.
- Enjoy the cake as-is, or top it with your favorite frosting, coconut whipped cream, or a powdered sugar glaze.