Easy Vegan Whole Wheat Banana Cake Recipe
This Easy Banana Cake recipe is a moist, eggless, and vegan treat made with whole wheat flour and ripe bananas. Perfectly suited for a healthier dessert option, it combines the natural sweetness of bananas with a soft, tender crumb. The addition of walnuts adds a pleasant crunch, and the cake is ideal for serving with tea or coffee. Baked at 180°C, it’s simple to prepare and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour (180 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup regular sugar or organic unrefined cane sugar (100 grams)
Wet Ingredients
- 4 medium to large ripe or overripe bananas (300 grams)
- ⅔ cup neutral flavored oil such as sunflower oil
- 1 teaspoon vanilla extract
Add-ins
- 10 halved walnuts, finely chopped (optional)
Instructions
- Preparation: Preheat your oven to 180°C (350°F). For a regular oven, heat both top and bottom elements. For microwave convection ovens, preheat as required.
- Mash Bananas: Peel and chop the bananas. Place into a bowl and mash thoroughly with a fork or blender until smooth.
- Add Wet Ingredients: To the mashed bananas, add sugar, oil, and vanilla extract. Mix well to ensure the oil is evenly incorporated and the sugar dissolves.
- Combine Dry Ingredients: Sift together whole wheat flour, baking soda, baking powder, and salt directly into the wet mixture. Alternatively, sift separately and then add.
- Mix Batter: Gently fold the dry ingredients into the wet mixture until fully combined without overmixing.
- Add Nuts: Fold in the finely chopped walnuts or any preferred nuts and dried fruits to add texture and flavor.
- Prepare Baking Pan: Grease or line a loaf pan (approximately 7.5 x 4 x 2.5 inches) or a round cake pan (7.5 x 2 inches) with parchment paper.
- Transfer Batter: Pour the batter into the prepared pan. Gently tap and shake the pan to remove air bubbles and distribute the batter evenly.
- Bake: Place the pan on the center rack of the oven and bake at 180°C (350°F) for 45 to 50 minutes. Check doneness by inserting a wooden skewer or toothpick; it should come out clean.
- Protect Cake Surface: If the top browns too quickly, cover it with aluminum foil or parchment paper during baking to prevent burning.
- Cool and Serve: Once baked, allow the cake to cool slightly before gently removing it from the pan. Slice and enjoy plain or with tea or coffee.
Notes
- You can substitute walnuts with other nuts or dried fruits such as raisins or pistachios.
- Ensure bananas are very ripe or overripe for maximum sweetness and moisture.
- The loaf pan size is essential for proper baking; adjust baking time slightly if using a different size or shape.
- Covering the cake if it browns too fast prevents burnt crust.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
