This is the Best Vegan Banana Cake ever! It’s incredibly moist and fluffy and topped with a simple vegan cream cheese frosting. If you have a few overripe bananas, make this easy cake!

piece of cake with bite taken and walnuts and frosting on top with banana in background

When you have a few overripe bananas sitting on your counter, put them to good use! You could make Vegan Banana Bread, Vegan Banana Pancakes or Vegan Banana Muffins.

You could also slice and freeze them for Peanut Butter Banana Smoothies and Green Smoothies. Or you can make this amazing Vegan Banana Cake!

This cake is delightful and so easy to make. It’s full of banana flavor and ultra moist. I just know you will love it!

piece of vegan banana cake on a fork showing the texture

Frequently asked questions about vegan banana cake

  • Can I make it gluten free? Yes. To make the cake gluten free, substitute an all purpose gluten free flour, such as Bob’s Red Mill 1:1 or King Arthur brand.
  • Can I turn the cake into cupcakes? Sure! For cupcakes, simply fill liners about 1/2 full and bake for 18-22 minutes until done. You will end up with about 2 dozen cupcakes.
  • Can I make a layered banana cake? Yes. To make a double layered cake, divide the batter between 2 greased 8 or 9 inch cake pans. Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • I want to use another frosting. If you want an option that isn’t vegan cream cheese based, I recommend my Vegan Vanilla Frosting instead.
a piece of cake with a bite taken out showing fluffy texture

More delicious vegan cakes

square image of a piece of cake with frosting and walnuts on top
4.95 stars (20 ratings)

Best Vegan Banana Cake

This is the Best Vegan Banana Cake ever! It's incredibly moist and fluffy and topped with a simple vegan cream cheese frosting. If you have a few overripe bananas, make this easy cake!
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 16 slices


  • 3 large ripe bananas (1 1/2 cups mashed)

Vegan Buttermilk + Flax

Dry Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup vegan butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces vegan cream cheese
  • 1/2 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • chopped walnuts, optional for topping


  • Preheat the oven to 350℉ and grease a 9×13 inch pan.
  • Mash the bananas in a medium bowl and set aside. I just use my stand mixer for this, then set them aside in a bowl.
  • In a large measuring cup, add the soy milk, apple cider vinegar and ground flaxseeds. Whisk to combine, then set aside.
  • In medium bowl, add the flour, baking powder, baking soda, cinnamon and salt and whisk to combine. Set aside.
  • In a stand mixer with the paddle attachment or in a large bowl using a handheld mixer, beat the vegan butter for about a minute until creamy. Now add the sugars and beat for 2 minutes until combined. Add the vanilla and mashed bananas and mix in.
  • Alternate adding the milk/flaxseed mixture and the dry ingredients, in about three additions, mixing until each addition is just incorporated.  Do not over mix.
  • Transfer the cake batter to the pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in a wire rack. Let it cool completely before frosting. I usually stick it in the refrigerator to speed this up.

Make the frosting

  • In the bowl of a stand mixer using a whisk attachment or a large bowl using a handheld mixer, beat the vegan cream cheese and butter together until smooth. Then add the powdered sugar and vanilla and beat, starting on low speed and increasing to high, for about 2 minutes.
  • Frost the cooled cake, sprinkle with chopped walnuts or sliced bananas if desired and store in the refrigerator until ready to serve. Enjoy!


  1. Gluten free? Try a gluten free all purpose mix, like Bob’s Red Mill 1:1 Flour or King Arthur brand.
  2. May use another milk, such as almond, cashew, oat or coconut.
  3. You could likely substitute coconut oil for the vegan butter, or perhaps another oil if desired. 
  4. You can fold some chopped walnuts or other nuts into the cake if you’d like, I would suggest 1 cup chopped nuts.


Serving: 1of 16 servings | Calories: 434kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 325mg | Potassium: 231mg | Fiber: 3g | Sugar: 45g | Vitamin A: 754IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. So excited to try this cake!
    I was reading the comments about subbing out the flax. You mentioned possibly two eggs. If I make the buttermilk like normal but use two “eggs” of the Bob’s Red mill egg replacer, that should be good right?

  2. Hi just wanting to know if this recipe would work for a round cake pan if I split the batter into 2 round pans? 

    1. You can definitely bake the cake in two round pans instead (you shouldn’t need to adjust the recipe). Happy baking!

  3. What is the purpose of the ground flax and is it necessary? Looking forward to trying this recipe!

    1. Yes, it’s a substitute for eggs and helps hold the cake together. You might be able to skip it if needed.

  4. Made this today for a family dinner. It was delicious. We used Violife brand cream cheese. Bit of a pain with the number of bowls used but worth it. Will make again. Like that it makes a big tray. Great for bigger gatherings. Thanks for the wonderful recipe! 

  5. Nora, You never disappoint! I was determined to make a banana cake for my partner who remembers the banana cakes from Beaverton Bakery very fondly. I had never had a banana cake let alone one from a famous bakery. At first I tracked down recipes that people said tasted just like it but all the recipes were different so I changed course and just decided to make the one from your site (along with the vanilla frosting). IT WAS SO GOOD! We had already had a huge dinner but still managed to eat a pretty big slice of this cake. My partner had seconds and my son and his friend stopped by just in time to get a slice and they loved it as well. My partner said it was better than the banana cake he remembers and it really topped off his birthday. This recipe was perfect and I changed nothing!

    1. Hi Jen. How fun to read about how much everyone loved the banana cake! A happy birthday to your partner! Thank you for sharing your great review and feedback! Happy cooking to you!

    2. I’m so thankful to read this review because my family used to get the Beaverton Bakery banana cake every year! This is going in my regular rotation!

  6. If I wanted to use eggs, would I eliminate all the flaxseed?  How many eggs would I use?  Any other changes I would need to make?

    Thank you!

  7. I plan on trying this cake for my birthday next month, except I’d like to make it a banana chocolate chip cake. How much chocolate chips should I use?

    1. I’d probably add about a cup of chocolate chips, but you can add more or less depending on your preference. Sounds so good!

  8. Hi Nora, I had tried your recipe and it comes out nice! 
    Could you advice how to store the cake and the shelf life as well? Appreciate it!!

    1. I’m glad you enjoyed it! It will keep for about 3-4 days at room temperature, and I cover it to prevent drying out. Hope that helps!

  9. This recipe was so good! I made it yesterday for my father-in-law as banana cake is his favorite. We all loved it— the moist banana cake in combination with the cream cheese frosting was just perfection. Thank you so much for this recipe– this will definitely be a repeat for us!

      1. Hi! I’m wanting to make this in cupcake form for my sons birthday. Any idea how much of a time difference I should consider?

  10. Perfect timing!! We love your recipes and my husband requested banana cake for his birthday tomorrow.

    I don’t have soy milk on hand – could I sub almond?

  11. Is the flax meant to be an egg substitute? Any thoughts on using egg replacer or cornstarch instead? My sis has a flax allergy, so I’d like to avoid if possible.

    I’ve loved all of your recipes and can’t wait to try this one! 🙂

    1. Yes, it is. I’m not sure, but I bet it would work. Maybe try adding 2 tablespoons cornstarch to the flour mixture and leave out the flax. Hope that helps!

  12. Nora – another great recipe! You have become my go-to site for recipes- it all started with the cornbread – and I am not ever disappointed. Thank you for all your wonderful cooking and resulting recipes and tips!

    1. Thank you, Barbara, for your wonderful review. I”m glad that you love my recipes, thank you for using them!

  13. Banana Cake for breakfast? Yes please! Moist and perfect!  Didn’t even need frosting.  Saving frosting ingredience for another one of your cakes. 

    1. I’m not quite sure for the frosting, but if you know of a sugar substitute that is powdered, that should work. Or you could skip the frosting.

    1. It is possible to substitute some of the sugar for maple syrup? I don’t usually have any kind of granulated sugar on hand.

      1. I haven’t tried it so it’s hard for me to know if it will work. Using maple syrup instead will throw off the wet-dry ratios, so it might get mushy or dense.

  14. Just made this and it turned out AMAZING! Thanks so much for making awesome vegan recipes. You can’t even tell the difference at all! So great! ?

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