Everyone’s Favourite Banana Cake

In honor of Mother’s Day it’s all about all things sweet.

… and not to mention comforting. With banana cake here’s certainly both.

Call it banana bread or call it cake, I don’t know any mom who hasn’t cut out a slice after the need has arisen to use up some over ripened bananas.

So perfect for a Mother’s Day luncheon, especially if your Mother in Law happens to be vegan, as is mine.

There is certainly no reason to deprive any woman on her big day!

As most moms will tell you this is the best way of using up those bananas. In our house we’re pretty particular over the colour yellow so once bananas are streaked with brown they’re destined for the freezer where they keep wonderfully until something delicious is ready for them.

Happy Mother’s Day to all!


3 Ripe Bananas
1/4 Cup Vegetable Oil
1/2 Cup Brown Sugar, packed
1 teaspoon Salt
Replacer equal to one egg (+ water to package direction)
1 teaspoon Vanilla
1 1/2 Cup Soft Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Broken, Toasted Pecans (optional)


Preheat the oven to 350ºF.

In a large mixer, cream the bananas with the oil, sugar and vanilla.

Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.

Once well combined, add the baking powder and soda, followed by the flour, adding it in batches.

Stir in chocolate pieces and nuts, if using.

Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the centre rack for about 40 -45 minutes.

Check bounce at the centre of the cake or insert and remove a toothpick. The cake is moist but it should come out fairly clean.

Allow to cool slightly and dust with confectioners sugar.

This recipe will also make a great loaf (55 – 65 minutes), 12 muffins(18-20 minutes) or 24 mini muffins (about 13 – 15 minutes).

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

12 thoughts on “Everyone’s Favourite Banana Cake”

  1. Add the chocolate and pecans last, folding them into the batter after the dry ingredients.

    Not all chocolate chips are vegan. As with most things, it’s a good rule of thumb to read labels, watching mostly for milk ingredients.

    Off hand, if you’re in Canada, President’s Choice Decadent chocolate or heath food store variety carob chips are always a good option.

  2. I made this cake this afternoon with a few variations, first I simply left the egg replacer out (I would have used a real egg but I didn’t have any), I baked it in a bundt pan and I topped it with a chocolate glaze while ommiting the chocolate chips. The resulting cake was quite delecious, especially considering that it was so healthy.

    For anyone else planning planning to bake this I’ll warn you that the batter is quite thick and reassure you that this is not a problem.

  3. Egg replacer is a boxed wheat-free levener. The one that’s currently in my pantry is made by Kingsmill. The ingredients listed are: Cornstarch, potato flour, guar gum, baking soda and baking powder.
    The bananas in the cake act as a good replacement binder so if in a pinch, if you can’t find a boxed egg replacer, I would probably up the baking powder to 1 1/2 teaspoon and soda to 1 teaspoon.

  4. Oh dear, as a cake or as muffins? This recipe has been foolproof for myself and others. Did you bake it long enough? Did you test it before removing it from the oven? My only assumption would be enough flour or not a long enough cooking time. Some ovens distribute heat differently so testing with a toothpick or using an internal oven thermometer might be an idea.
    I hope you’ll try it again. It really is a quick and tasty cake.

  5. Thank you so much for a wonderful recipe! I tried many times and it never failed :-) I even tried a few variations – adding coconut, raisins, hemp seeds, almonds… it turned out great every time!

  6. Has anyone tried this recipe using one egg instead of the egg replacer; and if yes, how did if turn out, or differ from the original recipe?
    Looks delicious! And might a square loaf pan work as well as the round? Thanks–Jessie

    You can add one egg instead of the replacer in this recipe. Once the bananas are well incorporated with the oil, add the egg and beat well. Growing up with the non-vegan side of the family, I can attest to it’s tastiness.
    Is the square pan for brownies? 9×9? It should be just fine too.
    Hope you enjoy!

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