This dairy free banana cake is one of the best ways to use browning bananas! The cake is tender and lightly spiced with cinnamon and cloves, then it’s topped off with a dairy-free cinnamon cream cheese frosting. (Or, buy a store bought frosting to save time!). You’ll love this simple recipe which comes together quickly and is lovely for brunch or dessert.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the base of the cake:
For the frosting, you can either make it yourself using the ingredients below, or you can purchase a store-bought frosting.
Here are some helpful ingredient notes:
- Bananas – Use bananas that have ample brown spots or are even mostly brown for this recipe. They are easier to mash and offer a sweet banana flavor for the cake.
- Dairy-free butter – Country Crock plant butter sticks work very well in frosting recipes. If you need a soy-free option, Earth Balance soy free sticks are a good choice.
- Dairy free cream cheese – I find Violife Just Like Cream Cheese Original works best in this recipe. Kite Hill Plain Cream Cheese is another option that will work.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by combining the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla in a bowl.
In a separate bowl, mix together the flour, cinnamon, cloves, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour that batter into a greased 8×8 pan and pop it in the oven at 350 degrees F for about 20 minutes. The cake is done when a toothpick pulls out clean from the center.
Let the cake cool for about 10 minutes in the pan, then flip it onto a cooling rack to finish cooling while you make the frosting.
Making the frosting is easiest with a stand mixer that has a whisk attachment – however, a large mixing bowl and a hand mixer will work too.
Add the dairy-free cream cheese, dairy-free butter, powdered sugar, vanilla, and cinnamon to the bowl.
Start your mixer (stand or hand) on low speed – otherwise powdered sugar will fly everywhere, haha. Once you’ve incorporated the ingredients a bit, you can increase the speed and work your way to high speed. Once on high speed, continue to mix until the frosting is light and fluffy.
When the cake is completely cool, you can spread the frosting in a thick layer on top. It’s important to wait for the cake to be completely cool before you try to spread it on, otherwise the frosting will melt.
Now dig in and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
If the cake is unfrosted, you can store it in an airtight container at room temperature for up to 3 days. Leftover frosting or cake that is frosted should be stored in the refrigerator for up to 5 days (due to the dairy-free cream cheese in the frosting).
Yes. If you’d prefer a store-bought option, you’ll want to check ingredients, as some brands contain dairy and others do not. For example, at the time of publish, Duncan Hines cream cheese frosting and Pillsbury cream cheese frosting did not contain dairy ingredients. However, Betty Crocker cream cheese frosting does contain dairy. Always read labels, as manufacturer formulations can change at any time.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the flour), egg (in the egg), and soy (in the dairy-free butter). It could also contain nuts depending on the choice of dairy-free cream cheese and dairy-free butter. Here are some suggested modifications:
- To make wheat/gluten free: Use a measure-for-measure gluten-free flour blend in place of the regular flour. I like King Arthur.
- To make soy free: Use Earth Balance Soy Free Sticks instead of Country Crock plant butter sticks. Also, while vegetable oil does not technically require soy allergen labeling, I know many people with soy allergies wish to avoid it. In this case, swap it out for another neutral oil like canola oil or avocado oil.
- To make nut free: Choose a nut-free dairy-free butter and cream cheese. Otherwise, the recipe is nut-free as written.
More Dairy Free Cake Recipes
If you’re looking for more delicious dairy free cake recipes, be sure to give one of these a try (as you can see, I love a good cake recipe!)…
- Dairy free apple cake
- Dairy free spice cake with cream cheese frosting
- Butternut squash cake with olive oil and rosemary (one of my very favorites at the holidays; a great mix of sweet and savory)
- Dairy free yellow cake with chocolate frosting
- Pumpkin olive oil cake
- Dairy free coconut cake
I hope you enjoy this dairy free banana cake recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Banana Cake
Ingredients
For the cake:
- 3 medium overripe bananas, mashed
- 2 large eggs
- ¾ cup brown sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
For the frosting (optional; or use store-bought, see notes):
- 4 oz dairy-free cream cheese, softened (approximate; use about half of a container of dairy-free cream cheese like Violife)
- ½ cup dairy-free butter, softened (i.e. Country Crock plant butter sticks)
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Grease an 8×8 pan.
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In a large mixing bowl, combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla. Stir until well combined.
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In another mixing bowl, combine the flour, cinnamon, cloves, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients. Stir until just combined.
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Pour the cake batter into the 8×8 pan. Bake at 350 degrees F for approximately 20 minutes, or until the cake is cooked through and a toothpick pulls out clean from the center.
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Let cool in the pan for about 10 minutes, then flip onto a cooling rack to continue cooling.
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Meanwhile, prepare the frosting. In the bowl of a stand mixer (or using a bowl with a hand mixer), combine the dairy-free cream cheese, dairy-free butter, powdered sugar, cinnamon, and vanilla. Using the whisk attachment on the stand mixer (or using the hand mixer), start mixing the ingredients on low speed. When they start to come together, increase to high speed and beat until the frosting is light and fluffy.
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When the cake is completely cool, spread the frosting in a thick layer on the cake. Enjoy! Store leftover cake in the refrigerator for up to 5 days.
Recipe Notes
- I prefer that this banana cake has a very thick layer of frosting on it. If you prefer a thinner layer of frosting, halve the frosting amounts.
- You can use the frosting recipe as written or purchase a store-bought frosting. Several shelf-stable cream cheese frostings are dairy free; always check labels to confirm.
Nutrition analysis (approximate per piece): 373 calories, 17 g fat, 7 g saturated fat, 280 mg sodium, 53 g carbohydrate, 1.5 g fiber, 38 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 3%
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