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A piece of dairy free banana cake on a plate next to a napkin.

Dairy Free Banana Cake

This dairy free banana cake is a great way to use up browning bananas! A lightly spiced cake is topped with a dairy free cinnamon cream cheese frosting for a delicious homemade treat.
Course Dessert
Cuisine American
Keyword dairy free banana cake
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 pieces
Calories 373 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350 degrees F. Grease an 8x8 pan.

  2. In a large mixing bowl, combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla. Stir until well combined.

  3. In another mixing bowl, combine the flour, cinnamon, cloves, baking soda, and salt. Stir until well combined.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined.
  5. Pour the cake batter into the 8x8 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.
  6. Let cool in the pan for about 10 minutes, then flip onto a cooling rack to continue cooling.
  7. 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.
  8. 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%