Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of vegan salted caramel banana cake

One Bowl Vegan Banana Cake Recipe with Chocolate Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This soft and MOIST one bowl vegan banana cake is truly banana bread meets the most tender and delicious, rich cake. Made with vegan ‘brown butter’ and all frosted with a lush and creamy salted caramel cream cheese frosting! Easy, moist, rich, and irresistible!

Ingredients

Scale
  • 2/3 cup (150 g) unsalted vegan butter, melted and cooled to room temperature
  • 1 cup (240 mL) vegan buttermilk, room temperature
  • 3 cups (375 g) all purpose flour or gluten-free 1:1 baking flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (150 g) brown sugar or coconut sugar
  • 1 1/2 cups (260 g or roughly 3 medium) super ripe banana, mashed
  • 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
  • 1 tbsp vanilla extract
  • 1 batch vegan salted caramel
  • 1 batch vegan cream cheese frosting

Instructions

  1. Prep: Preheat the oven to 350 F. Grease a 9″ cake pans with cooking oil, and line with parchment paper. Set aside. See note for different cake pan sizes.
  2. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. 
  3. Brown the vegan butter: In a medium saucepan, heat the vegan butter on medium heat and stir until it begins to brown and bubble, about 4-6 minutes. The amount of butter should reduce down to 1/2 cup (113 g) vegan butter.
  4. Make the batter: In a large bowl with a whisk, whisk together the mashed banana, browned vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Add in the flour, cinnamon, baking powder, baking soda, and sea salt. Pour in the vegan buttermilk as you whisk in the dry ingredients just until the flour mixture is integrated into the wet ingredients. 
  5. Bake: Pour the batter between the cake pan evenly, and bake for 45-47 minutes, or until the toothpick comes out clean.
  6. While the cake is baking: Prepare the vegan salted caramel according to instructions.
  7. Cool: Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan cream cheese frosting.
  8. Make the cream cheese frosting: When ready to frost the cake, add vegan butter and vegan cream cheese to a large bowl or stand mixer and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Then add in the the vanilla extract and 2-4 tablespoons of coconut/almond milk and continue to mix until desired texture.
  9. Assemble: Frost cake and enjoy! 

Notes

Gluten free: to make this banana cake gluten free, use gluten free 1:1 baking flour, such as King Arthur Measure-for-Measure gluten free flour.

Cake pan sizes: you can make this cake as a three layer 6″ cake or two layer 8″ cake. For the bake time, it might vary to ~30 minutes. Keep an eye on the cakes as they near the end of the bake time.

Dairy free milk: you can use any dairy free milk here.

Salt: if your vegan butter is salted, you can omit the salt in the dry ingredients.

Please read the full post above the recipe card for all tips & tricks on how to properly bake this cake!

Find it online: https://thebananadiaries.com/vegan-banana-cake/