3-Ingredient Vegan Banana Cake

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This vegan banana loaf cake is moist, tender, and subtly sweet with a hint of coconut flavor. It’s a delicious way to use up overripe bananas without needing eggs, milk, butter, or oil. Enjoy it warm or cold, with or without frosting.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 325kcal

Author Fay Khoury

EQUIPMENT

Regular Loaf Pan
Cooling Rack
Parchment Paper

INGREDIENTS

3 bananas overripe
320 g sweetened coconut condensed milk
300 g self-rising flour

INSTRUCTIONS

Preheat the Oven: Preheat your oven to 180°C (350°F) and line a regular loaf pan with parchment paper.
Mash the Bananas: In a large mixing bowl, mash the bananas with a fork or potato masher.
Combine with Coconut Condensed Milk: Add the sweetened coconut condensed milk to the mashed bananas. Use a hand whisk to mix well until fully combined.
Incorporate the Flour: Gently fold in the self-rising flour with a silicone spatula until no visible flour remains.
Bake: Pour the batter into the lined loaf pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Place the loaf pan on a wire cooling rack and allow it to cool in the pan for 10 minutes. Then, turn the cake out onto the wire rack to cool completely.
Serve: Slice and enjoy your vegan banana cake warm or cold.

NOTES

Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
Check for Doneness: Start checking the cake at 35 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs.
Let It Cool Completely: The cake may sink slightly in the middle, which is normal, so let it cool completely before slicing to avoid crumbling.
Additions: For extra texture, consider adding chopped nuts or dried fruit to the batter before baking.

NUTRITION