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Vegan Banana Cake – a healthy treat!

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Vegan Banana Cake – a moist and delicious cake made with spelt flour, walnuts, raisins, spelt flour, oats and maple syrup.

Vegan Banana Cake sliced at one end on a board.

Today I’m sharing Vegan Banana Cake 

After seeing a drawer full of over-ripe frozen bananas in the freezer the other day I decided that it was high time that I put them to use. As we’re trying to have a “healthier” January I decided against any of my usual Banana Cakes and set about searching for something suitable.

After a quick flick through The Classic 1000 Recipes (Foulsham 1992) I came across a banana cake that looked really healthy as it had no sugar, dairy or eggs in it.

For extra flavour I decided to use spelt wholegrain flour and a little maple syrup as well as using walnuts which I think pair well with bananas! This is not a cake that will rise as there is no raising agent and therefore the texture is dense and similar to bread pudding with a crispy outer surface when first baked.

Packed full of nutrients I really think this cake ticks all the boxes. It was great to use up some of the walnuts and raisins left over from Christmas too!

The only one in our family who didn’t approve and wouldn’t even try this banana cake was my daughter. She just won’t eat raisins but the rest of us enjoyed it and I had my parents over for a cuppa today and they really enjoyed it too.

Vegan Banana Cake - flatlay on board with cut slice on wooden board.

More Vegan Cake Recipes

For more vegan cake inspiration check out these recipes from fellow bloggers:

More Banana Bakes

Here are some more non-vegan banana recipes that could be adapted to be vegan:

Vegan Banana Cake shot end on with cut slice on wooden board.

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Vegan Banana Cake shot end on with cut slice on wooden board.
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4.77 from 13 votes
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Vegan Banana Cake

A Vegan Banana Cake which is sugar free and packed full of healthy walnuts, wholegrain spelt flour, oats and raisins with a dash of maple syrup.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Camilla Hawkins

Ingredients

  • 450 g Very ripe bananas mashed
  • 50 g Walnuts roughly chopped
  • 120 ml Light olive oil
  • 100 g Raisins
  • 75 g Oats
  • 125 g Wholegrain spelt flour
  • 1 tbsp Maple syrup
  • 1 Pinch of salt

Instructions

  • Pre-heat oven to 190⁰C.
  • Grease a 450g/1lb loaf tin.
  • Mix all the ingredients together thoroughly.
  • Tip the mixture into the loaf tin and level with a spatula.
  • Bake on the middle shelf for 55 – 60 minutes until cake springs back to the touch.
  • Leave cake in the tin for 10 minutes and then cool on a wire rack.

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Reader Interactions

Comments

  2. Denise Evans

    The best vegan cake I have made. All my friends love it. Plus bonus it’s healthy to. Thank you for posing…

    Reply

  6. Diana

    Love this healthy recipe & decided I have to make – tis in the oven now & smells delicious- will update when I’ve eaten, thanks so much for posting

    Reply

  7. Heidi Roberts

    our family banana bread had no fat in it but does use eggs, funny how the recipes differ but are equally delicious!

    Reply

  8. Lisa Williams

    I always stumble a bit making a banana cake so having a recipe to follow would be fab so thanks for sharing 🙂

    Reply

  10. Gavin

    Bookmarked for future use, I’m always on the lookout for great vegan and or no added sugar recipes 🙂

    Reply

  12. Catherine

    I make this a lot; it’s easy, delicious and popular! Thank you. Anyone worked out kcals per serving?

    Reply

    • Camilla

      Great:-) I have seen one of the sharing sites I’m on put the calories so either Yummmly or MyTaste or is it now Pinterest as I now have rich pins!

      Reply

  13. Claire Barker

    This looks delicious, I love bananas so they don’t get a chance to over ripen, but my local greengrocers sell off any over ripe bananas they have really cheaply so I could make loads of cake!

    Reply

  15. Heather Haigh

    This sounds great. Although not vegan, I am dairy free, so this will be a lovely recipe for me to try, thank you.

    Reply

  18. khashoggi

    Thanks for this sweet vegan recipe! I think I’ll give it a whirl, as I’ve been hoarding bananas too.

    Reply

  22. Julie Carwardine

    Had to share this! Sounds so scrummy! I used to be a veggie (20 years) and still like veggie food so I mix it up a lot. It was quite difficult back in the day, to find veggie desserts that were actually lovely. I am a huge fan of banana anything (just scoffed some banana pancakes before I read this), so must give this a try! xxxx

    Reply

    • Camilla

      Thanks Emily! Mine turn so quickly even with the cling film on the tips trick so they quite often end up in the freezer for a rainy day:-)

      Reply

  29. Laura@howtocookgoodfood

    This recipe sounds like a truly great way to use up bananas and I have been thinning of trying out vegan baking just to see what i make of it. This will be first on my list of bakes, a very inspiring recipe thanks!

    Reply

    • Camilla

      Thanks Laura I love exploring different areas of baking and cuisine too – nice to get out of your comfort zone once in a while:-)

      Reply

  31. Jen @ Blue Kitchen Bakes

    Oh yum this looks so good and healthy too, thanks for linking to my cake. I love banana bread though haven’t made it for a while.

    Reply

  32. Deena kakaya

    Such a lovely colour and great idea, I feel criminal for not using over ripe bananas and often blame the lack of time but hadnt thought of freezing them. Thanks Camilla x

    Reply

  37. Katie Bryson

    I love a good banana bread and this looks super lovely Camilla. Very refreshing to see an egg and sugar free recipe too – very curious and will certainly give it a go as we’re big fans of banana bread here!

    Reply

  39. Kavey

    Beautiful. My mum used to make eggless cakes a lot when my grandparents were visiting us (for months on end) from India, as Indian vegetarians don’t eat eggs. They work pretty well, different texture to an egged cake, but still good.

    Reply

    • Camilla

      Thanks Kellie. The almost black ones I keep in the freezer you wouldn’t want to put in a smoothie so cake is the best way to use them up:-)

      Reply

    • Camilla

      Great Janice, I just defrosted mine in micrwave a little in order to get the skins off – was quite chuffed as I used up the 5 that I had;-)

      Reply

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