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Banana Bread Cake Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: Budget Friendly, Sweet Treats
  • Cuisine: Vegan


This delicious twist to classic banana bread is so delicious and will cure your sweet tooth. Whip up this Banana Bread Cake in under an hour, and I promise the family will love it!



For the Caramelized Banana Base:

3/4 cup brown sugar

1/4 cup melted vegan margerine

1 tsp vanilla

1 tsp cinnamon

2 large banana, cut into 1/2 inch slices

For the cake:

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 ripe banans, medium-sized, mashed

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar

1 egg replacement

1 tsp vanilla

2 tbsp. almond milk


Preheat your oven to 350F and lightly grease or butter a 9 inch cake tin and set aside.

Into a small mixing bowl, combine the brown sugar, margarine, vanilla and cinnamon.  Transfer to cake tin and evenly coat the base of the tin. Begin placing the sliced bananas to the base of the pan, arranging as desired but ensure there’s minimum space between each slice because the banana will shrink once it’s cooked causing larger gaps.

Into a large bowl, mash your bananas with a fork. Whisk in the melted oil or butter, brown sugar egg replacement, vanilla and almond milk.

To the same bowl, gently fold/add the flours, baking soda, baking powder, salt and cinnamon. Only mix till combined.

Transfer mixture to banana base and evenly pat the batter down with a greased spatula.

Bake for 40 minutes or until toothpick confirmed.

Enjoy with ice cream or coco whip!


Must use a minimum of 2 banana for the base coat of the caramelized banana cake.

Cake will last up to 5 days at room temperature, covered and 7-10 days in the fridge in a tightly sealed container.

Keywords: tasty, recipe, cake, cinnamon, best, vegan, caramel