Banana cake is one of my all-time favorite comfort treats and this vegan blueberry banana cake is just what you need. It's the first time that I have I've ever added blueberries to a banana bread and I can confirm that it was delightful. I can't wait for you to give it a try too!
This vegan blueberry banana cake has a gorgeous light and fluffy texture which is what everyone wants when eating a banana cake. It also takes less than 30 minutes to make which is a big plus.
Who wants a slice? This easy and delicious treat is best served with warm custard, but things like dairy free single cream and whipped cream also work beautifully. There's no right or wrong answers. It's all about your personal preferences.
For more tasty banana recipe inspiration, you should also check out my vegan chocolate banana pops, vegan banana bread baked oats, vegan cinnamon streusel banana bread and vegan banoffee bars recipes which are all super popular too.
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Why You Will Love This Cake
- The Best Flavors - As this recipe prioritises the use of ripe bananas in the cake batter, this ensures that the banana cake has strong, bursting flavors. This was also the case in my vegan banana chocolate chip muffins, vegan banana chocolate chip cookies and vegan banana mug cake.
- Fantastic Texture - Loaf cakes are always amazing when the consistency and texture of the cake itself has an airy quality about it. That is the case with this one which isn't dense and difficult to eat like some other recipes out there.
- Easy to Make - Making this cake is so easy. All you need to do is create a cake batter by combining the dry and the wet ingredients, fold in some blueberries, pour the batter into two loaf cake tins, let the cakes bake and decorate. It's as simple as that!
- Allergy Friendly & Plant Based - This vegan blueberry banana cake recipe is completely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - This is the most important ingredient. Mix into the soy milk to make vegan buttermilk. It will curdle and when added to the rest of the cake batter, it will react with the leavening agents to create the best texture ever.
- Very ripe bananas - As I mentioned above, using ripe bananas with enhance the flavor of the cakes massively. I also used them in other banana cake recipes such as, my vegan chocolate banana bread and vegan biscoff banana cake.
- Canola oil - This kind of oil is the exact same thing as rapeseed oil. People are often confused by this and I can conform that this fact is true. The naming differences are purely based on the countries that people come from and cultural impact.
- Fresh blueberries - For this recipe, avoid using frozen blueberries for this recipe. This is due to frozen blueberries becoming 'squishy' and losing their structure during the thawing process. Be sure to see my vegan pistachio blueberry muffins and eggless orange blueberry cake loaf for tips on how to use fresh blueberries effectively.
- Powdered sugar - This will be used for the blueberry glaze topping. You also need to make sure that your powdered sugar is vegan, as some may contain bone char and therefore, be unsuitable.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you feel like there is still something missing on the cake, you can certainly add some extra toppings to the recipe. This could be anything from vegan sprinkles, to chopped nuts, to dairy free chocolate chips, to desiccated coconut. The tasty options are almost endless! Chopped walnuts are totally delectable with this recipe. Also try my vegan carrot walnut loaf cake for more of those nutty vibes.
- If blueberries are not your favorite fruits in the world, you can swap them out for other kinds of berries. For example, some other potentially wonderful substitutions could be fresh raspberries and fresh blackberries which may have different flavor profiles, but are equally delicious too.
How To Make Vegan Blueberry Banana Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease your cake tins and set aside. Then make the vegan buttermilk.
2: Combine the dry ingredients and the bananas in a mixing bowl.
3: Add the wet cake ingredients to the mixture.
4: Fold the dry ingredients into the wet until a smooth cake batter forms.
5: Next, sprinkle the fresh blueberries into the batter.
6: Pour the cake batter into two loaf cake tins, then bake.
7: Let the two loaf cakes cool fully.
8: Make the blueberry glaze. Spoon it onto the cakes.
Expert Tips
Use ripe bananas - Not only will using ripe bananas give banana cake a much stronger, defined flavor which is much tastier, but they even enhance the texture of the cake, acting as a vegan egg replacer. Don't throw your brown and spotty bananas away! They are hidden gems.
Don't over-mix the batter - This will overwork the gluten in the flour, causing the cake crumb to be dense. This not ideal. You wan't your cake to be light and fluffy. Instead, fold the dry ingredients into the wet ingredients, gradually and steadily until just combined.
Recipe FAQs
Over mixing banana cake batter isn't advisable. Fold the batter as mixing it too much will quickly will activate lots of gluten. Therefore the cake will be dense and chewy.
As the outside of your cakes cooks far quicker than the inside, the banana cake batter on the inside creates steam, often creating a crack on the top of the cake. Also avoid opening the oven until the cake is ready.
Store this vegan blueberry banana cake at room temperature for up to three days inside an airtight container.
More Vegan Blueberry Bakes
If you tried this Vegan Blueberry Banana Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Vegan Blueberry Banana Cake
Ingredients
Cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 2 large very ripe bananas (mashed)
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 100 g fresh blueberries
Blueberry glaze:
- 160 g powdered sugar sifted
- 5 teaspoons water
- 12 g blueberries squashed with spoon
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Secondly, grease two 20cm x 10cm loaf cake tins with vegan butter. Set aside.
Make the banana cake:
- Firstly, make your vegan buttermilk by mixing the apple cider vinegar into the soy milk. Let the buttermilk curdle for 8 minutes. While you are waiting, measure out your other recipe ingredients.
- To a medium mixing bowl, add the bananas, all-purpose flour, granulated sugar, baking powder, baking soda and salt. Combine well.
- Pour in the curdled buttermilk to your dry ingredients along with the canola oil and vanilla extract. Fold the dry into the wet but avoid over mixing. Finally fold in the blueberries.
- Equally, pour the banana cake batter into the prepared tins. Bake them in the center of the oven for 20 minutes or until a skewer comes out clean.
- Allow the cakes to cool fully in the tins for 15 minutes. Transfer them to a cooling rack.
Make the glaze:
- Add the powdered sugar to a small bowl then add water one teaspoon at a time. The glaze will have a very thick consistency.
- In a separate small bowl, squash the blueberries with the bottom of a fork until they become squashed and juicy. Mix the blueberries into the glaze until it turns a lilac color.
- Spoon your blueberry glaze over the banana cakes.
Video
Notes
- Not only will using ripe bananas give banana cake a much stronger, defined flavor which is much tastier, but they even enhance the texture of the cake, acting as a vegan egg replacer. Don't throw your brown and spotty bananas away! They are hidden gems.
- Over-mixing the batter will overwork the gluten in the flour, causing the cake crumb to be dense. This not ideal. You wan't your cake to be light and fluffy. Instead, fold the dry ingredients into the wet ingredients, gradually and steadily until just combined.
Mollie Winchester says
Really enjoyed this 🤤