January 2, 2020

Plant-Based Banana Cake with Banana Glaze

Topped with a sweet banana glaze, this Plant-Based Banana Cake is a decadent version of banana bread. It makes a wonderful fruity dessert.

Plant-Based Banana Cake

What is banana cake?

Before I made this cake, I had no idea what banana cake was. I honestly thought that it was the exact same thing as banana bread. Please tell me that I'm not the only one.

Banana Cake v. Banana Bread

I mean, banana bread is bananas, flour, sweetener, eggs, and a fat source. Banana cake is the same thing: bananas, flour sweetener... blah blah blah. I don't get it! They are seriously the exact same.

But actually they aren't! Banana bread is thick, dense, and generally considered healthy. But banana cake is light, fluffy, and moist. And while this recipe is still healthy, it's definitely not a low-calorie food.

That's okay though! Eating a plant-based diet doesn't mean you need to eat low-calorie all the time. It's more about fueling your body with nutritious ingredients and eating a full nutrient profile. You can have your cake and eat it too! (Sorry, I had to.)

Anyway, I finally learned the difference between banana cake and banana bread when a friend mentioned that he wanted some of his mom's banana cake. I immediately asked for the recipe to see if I could make a healthy, plant-based version. And here we are: Plant-Based Banana Cake!

Plant-Based Banana Cake

Banana Cake Ingredients

This cake IS still made with whole foods. Each ingredient is healthy and good for you. My favorite kind of recipe!

  • Ground Flaxseed: We'll be making some flax eggs. Flax eggs serve the same purpose as regular eggs: binding the cake together.
  • Bananas: Duh there's bananas. It's a banana cake, after all. The key here is to make sure the bananas are super duper ripe. Like I'm-questioning-if-I-should-still-keep-these ripe. Very. Very. Ripe.
  • Lemon Juice: Mixing the bananas with a bit of lemon juice helps them from going bad once they're in the cake. The acid slows the ripening process. It's a neat trick!
  • Almond Butter: Usually I like to keep my baked goods lower in fat, but not this recipe. We've got a whole 3/4 cup of almond butter. The fat from the almonds makes the cake so fluffy and moist!
  • Date Sugar: For extra sweetness. My banana bread recipes don't typically use this much extra sweetener, but since this is a cake, I wanted it to really taste sweet.
  • Vanilla Extract: For a hint of vanilla.
  • Rolled Oats: We're using oats as the flour in this recipe. Blitz them in the food processor and they'll be ready to go. You could use store-bought oat flour, but this will make the cake more dense.
  • Baking Soda: For an incredible rise.
  • Salt: To balance the sweetness.

How to Make Plant-Based Banana Cake

Start by making the flax eggs. Set them in the fridge while you mix up the rest of the wet ingredients.

Mash the bananas and stir in the lemon juice.

In a separate bowl, mix the almond butter and date sugar. Stir in the flax eggs and vanilla.

Then add the almond butter date sugar mixture to the bananas.

Next process the oats to form a flour. Stir the flour, baking soda, and salt into the banana mixture.

Pour the batter into a parchment-lined pan and bake. I used a smaller cake pan to ensure my cake fit well on my plates. (Gotta get those pictures!) But this recipe will work fine in an 8x8 or 9x9 pan, it just won't be as tall as my cake is in the pictures.

Plant-Based Banana Cake

Banana Cake Frosting

It's not a cake if it doesn't have frosting, right? Well... this is more of a glaze. It's pretty hard to make 'real' frosting if you're not using butter, cream cheese, or powdered sugar.

This glaze is simple, yet delicious. It's just banana, date syrup, and vanilla.

Mash the banana, then stir in the date syrup and vanilla. It makes a gooey icing that you can drizzle on top of the cake. And it adds to the amazing banana flavor.

I highly, highly recommend making this glaze!

How long does Banana Cake keep?

If you want to make this cake ahead of time, bake the cake but wait to add the glaze. Since the glaze is made with raw bananas, it will not last more than a day or two.

That being said, the cake itself will last in an airtight container for up to a week. If you want to eat it over multiple days, pour the glaze onto individual slices instead of the whole cake.

I hope you enjoy!

Plant-Based Banana Cake

Recipe Prayer

Lord, thank you for friendship and sharing. One of the many reasons you created cooking was to bring people together. Please continue to form bonds through food. Amen.

Related Recipes

Check out my banana bread recipes: Plant-Based Banana Bread and Strawberry Banana Buckwheat Bread.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Banana Cake with Banana Glaze

Topped with a sweet banana glaze, this Plant-Based Banana Cake is a decadent version of banana bread. It makes a wonderful fruity dessert.















Banana Cake

  • 3 Tablespoons Ground Flaxseed
  • 1 1/2 Cups Mashed Ripe Bananas
  • 2 Teaspoons Lemon Juice
  • 3/4 Cup Almond Butter
  • 1 Cup Date Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Cups Rolled Oats
  • 1 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt

Banana Glaze

  • 1 Medium Ripe Banana
  • 2 Tablespoons Date Syrup
  • 1 Teaspoon Vanilla Extract


  1. Preheat the oven to 350. Line the bottom and sides of a cake pan with parchment paper.
  2. In a small bowl combine the ground flaxseeds with 6 tablespoons of water. Set in the fridge.
  3. In a large bowl, mix the banana and lemon juice. Set aside.
  4. In a medium bowl, mix almond butter and sugar until combined. Stir in the flax eggs and vanilla extract. Add this to the banana mixture and stir until all the ingredients are mixed fully.
  5. Add the oats to a food processor and blend until they turn into a flour. Add the oat flour, baking soda, and salt to the wet ingredients. Mix completely.
  6. Pour the batter into the parchment-lined pan. Bake for 60-80 minutes, until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let cool completely.
  7. Meanwhile, make the banana glaze. In a small bowl, mash the banana. Stir in the date syrup and vanilla. Pour over the cooled cake. Slice, and enjoy!

Recipe Notes

*You can use any sized cake pan you'd like. Adjust the baking time accordingly.

**This recipe was adapted from a friend's non-vegan banana cake recipe.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography