healthy banana snack cake on a white plate with fork

This Vegan Banana Snack Cake is moist, fluffy and easy to bake up in 1 bowl. The perfect any-day cake that can be enjoyed as a snack, dessert or even breakfast! Oil Free, Nut Free + Gluten Free Option. 

gluten free banana snack cake bite shot

Sponsored by Nature’s Charm

Bananas are one of those fruits I love to eat in any way but it’s original form. Frozen bananas made into ice cream? Yes please. Banana bread with a slater of peanut butter? Mhmmm. Banana muffins? Essential. Banana snack cake? I’m all in. If you give me a raw banana though… I’ll probably turn away 😂

So, today’s recipe is all about the actually delicious side of banana featuring this Banana Snack Cake. It’s fresh-baked, easy to make and so. damn. delicious.

I really didn’t think this Banana Snack Cake needed anything to make it better but I was wrong. Behold: coconut cream custard. OMG guys, this coconut custard from Nature’s Charm made this cake taste like… this custard banana cake I had in Japan. It also kind of reminded me of Tokyo Bananas which are these mini cakes stuffed with Banana Custard (so good).

banana snack cake ingredients

Vegan Banana Cake Ingredients

Did I also mention it’s healthy too? Made with just a couple wholesome ingredient’s and your on your way to the best vegan banana cake you can snack your heart out on:

  • Flax Eggs: replacing eggs used in typical banana cakes to ensure it’s not overly crumbly.
  • Bananas: it’s a banana cake ya’ll.
  • Non-dairy milk + Apple Cider Vinegar: the ACV reacts with the baking soda + baking powder to help make this banana cake light and fluffy.
  • Coconut Sugar: keeping this cake not overly sweet and refined sugar free.
  • Almond Flour: helps make this vegan banana cake moist since no oil is used.
  • Tapioca Starch: makes this cake extra tender.
  • Frosting/Topping: nature’s charm custard is AMAZING on this cake- plus you just open the can and spread! You can also make a cashew frosting or coconut whip cream (I love using Nature’s Charm Coconut Whip Cream too).

You will also need baking basics such as vanilla, baking powder and baking soda.

how to make vegan banana cake

How to Make Vegan Banana Cake

This banana snack cake is super easy to make all in 1-bowl (yes to less dishes to wash). 

  • Add the wet ingredients together and mix until smooth and combined.
  • Fold in the dry ingredients just until combined- do your best not to over mix! I like to use a large spatula and sweep the bottom towards to top to fold.
  • Transfer the cake batter to a lined 11×7 (9×9) in baking tin and bake for 25-30 minutes, just until the top is golden brown and the cake is fully cooked through.

Be sure to let the cake cool in the pan for 5 minutes and then let it fully cool on a wire rack.

Once the cake is fully cooled, you can enjoy as is or take it to the next level by spreading on Nature’s Charm Coconut Custard, cashew cream frosting or coconut whip cream! 

Watch How to Make It

vegan banana cake on a cooling rack with custard on top

Tips to Making the Moist Banana Cake

  • Weigh Ingredients: As always, I recommend weighing the ingredients when baking for consistent and accurate results. Bananas are all different sizes so if you have larger bananas the batter may be too wet or if they’re too small, the batter may be too dry. 
  • Cool the Cake on a Wire Rack (!!):  Please don’t let the cake cool in the pan, you’ll be left with a super wet cake cake (trust me on this one). 
  • Using Un-Ripe Bananas: I do highly recommend using ripe bananas but if you’re using yellow bananas, add in 2-3 tbsp of coconut sugar to compensate for the sweetness. 

Banana Snack Cake Variations

While creams, custards and frosting is delish on this banana snack cake, you can make it healthier by skipping it and adding in mix-ins instead! 

Think chopped nuts, seeds, dried fruit and of course- chocolate chips. I mean hey, Valentine’s day is tomorrow so if you need a last minute healthy valentines day dessert… here ya go. 

How to Store Banana Cake

This banana cake is also an amazing healthy meal prep snack! It can be kept in the fridge for 3-4 days covered in an air tight container. Oh yes, also very freezer friendly. Slice the cake into squares and freeze individually in an air tight bag or container for up to 2 months. To reheat, just thaw at room temperature or place a damp towel over it and microwave for 30 seconds. 

banana snack cake with custard facing up

I hope you guys try and love this Banana Snack Cake as much as I do! Fulfilling all the cozy winter business, it’s:

  • moist & fluffy
  • loaded with banana flavour
  • sweet but not overly sweet
  • amazing with coffee or tea
  • and comes out fresh n’ warm right out of the oven in under 1 hour! 
banana snack cake with custard on top

What to do With Ripe Bananas? Try These Recipes!

snack cake with custard on top bite shot

If you recreate this Vegan Banana Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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snack cake with custard on top bite shot

Vegan Banana Snack Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 12 pieces 1x


This Vegan Banana Snack Cake is moist, fluffy and easy to bake up in 1 bowl. The perfect any-day cake that can be enjoyed as a snack, dessert or even breakfast! Oil Free, Nut Free + Gluten Free Option.


Units Scale


  • Pre-heat oven to 350 F. Line a 9×9 or 11×7 inch baking pan (see notes for 8×8 or 6×10 inch pan).
  • Into a large bowl add in the flax egg, mashed bananas, non-dairy milk, apple cider vinegar and vanilla and whisk together.
  • Sift in the spelt flour, almond flour, tapioca starch, baking powder, baking soda and cinnamon. Fold wet ingredients into the dry until just combined. Add in any mix-ins half way through mixing.
  • Transfer cake batter to the lined baking pan and bake for 25-30 minutes, or until the top is golden brown and tooth pick inserted comes out clean.  
  • Let the cake cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow it to completely cool before adding on custard or frosting and slicing. 


  • Helpful Equipment: 9×9 inch baking pan, parchment paper, large mixing bowl, spatula
  • Pan Size: if using a smaller 6×10 or 8×8 inch baking tin, made for an additional 2-3 minutes or until toothpick comes out clean. 
  • To Make Banana Cake Gluten Free: Sub spelt flour with 1:1 gluten free flour OR 1 cup + 2 tbsp oat flour + 3 tbsp tapioca starch 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) WITHOUT the custard. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: sweets
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 143
  • Sugar: 11.6g
  • Sodium: 75mg
  • Fat: 4g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0


VEGAN BANANA snack cake pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This was delicious as banana bread – no need for frosting. I made it with GF flour and brown sugarfree sweetener instead of coconut sugar. I also accidentally doubled the baking soda, which gave it a nice bread-like poof!
    It didn’t cook all the way through on the very top (under the outside crust), so I would bake it longer next time. (Microwaving each piece finished off the needed baking time since I didn’t realize this until after it cooled.)

    Honestly, I haven’t found a good egg-free baling recipe. They all turn out too mushy, not thoroughly baked. This was the closest a recipe has come to being a nicely-baked good. So I’ll definitely try it again to see if I can get it to bake all the way through because the flavor is amazing.

  2. I used oat flour and tapioca starch, added 1/2 tsp each of cardamom and nutmeg along with the cinnamon, a pinch of salt, and a 1/3 cup or cane sugar instead of the coconut sugar. We ate it all within a few hours. Delicious!

  3. Would chia seeds instead of flax seeds work? And could I replace 1/3 of the flour with cocao powder to make it chocolate?

    1. Yes, you can use chia! I’m not sure about the cacao just because it absorbs differently but you can absolutely try! Let me know how it goes 🙂

  4. Amazing! I weighed all ingredients, used the cinnamon, added mini chocolate chips and some walnuts. I also used my hand mixer in step one to puree the banana mixture a bit more, and then folded in the dry ingredients. I used a defrosted so-delicious coco whip frosting too, but I will be looking to find the recommend coconut custard. I would just add that the instructions accidentally leave out the 1/2 coconut sugar. Yum, thanks!

    1. Hi Anika,
      No I do not suggest using coconut flour because it’s completely different and absorbs much more liquid.

  5. Very delicious! I’ll add more coconut sugar next time though. I also made it gluten free with gluten free flour and it turned out nicely! I used a 13×9 pan and it turned out very thin so I’ll have to buy a 9×9 for next time. I couldn’t find coconut custard anywhere but I did find coconut cream… not sure if they are the same thing but it’s still yummy! And I sprinkled coconut sure on top after I iced it to make it sweeter. Overall I really like it!

    1. Happy to hear you enjoyed it! Coconut cream and custard are different but coconut cream would be amazing on top too! Oh whipped, like whip cream 🙂