Irresistible Banana Cake

Irresistible banana cake!


For most of us, Cakes are too good to pass but also comes with a load of guilt. This “Irresistible Banana Cake” recipe, I hope is going to change your opinion or at least reduce your guilt. What is special about this recipe is that it took no added oil in preparation. Not to mention, it is vegan like all my recipes. 

So you are looking at a cake with no all-purpose flour, no cholesterol and best of all, no added oil. Zero animal cruelty. Zero Cholesterol. Zero compromises in taste.

Irresistible banana cakeThere is absolutely no compromise in taste and my family can vouch for that. That’s because there is a healthy alternative for Oil, butter, and all-purpose flour. The fats in coconut milk together will a little bit of applesauce, take care of all the work in binding the cake together. I have tried this trick in almond butter muffins as well.


IRRESISTIBLE BANANA CAKEYou have to try it to believe the decedent nature of this recipe. Check out my video and photos for visual inspiration 🙂

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Irresistible Banana Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2 of 6'cake

There is absolutely no compromise in taste and my family can vouch for that. That’s because there is a healthy alternative for Oil, butter and all-purpose flour.


  • 2 large overripe bananas
  • 1/3 cup apple sauce
  • ¼ cup coconut milk
  • ¾ cup sugar
  • 1 ½ cup Whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp Vanilla extract or essence


  1. Preheat oven to 355 F
  2. Grease two 6” pans (2 ½” deep)
  3. In a medium size bowl, mash the bananas with a fork and add all the wet ingredients bowl along with sugar.
  4. In a separate bowl, mix all the dry ingredients to get an even mixture.
  5. Now mix the dry ingredients with the wet ingredients and whisk until you get an even mix.
  6. Pour the batter onto the pan(s).
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Serve with chocolate syrup or a simple sugar glaze.
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26 thoughts on “Irresistible Banana Cake

  1. What coconut milk did you use? I’m always confused because sometimes it is thick from a can or thin from a cardboard carton. Sometimes seeetened, too.

  2. Hi. I just tried your cake recipe and sad to say after 40 min in oven it tested done, but the inside was gummy. I’ve got it back in oven hoping it will continue to bake. I had to sub coconut milk for almond milk as my husband can’t have coconut. Could that be the issue? Your cake does look irrestible and I was hoping for a treat for him since oils are out as well of his diet.

    1. Since Almond milk is slightly more watery than coconut milk, it is probably because of that. It’s my guess that it could be because fat content in coconut milk is not the same as that of almond milk.

  3. I am in love with this cake and your recipes!! This cake looks so noist and that too no eggs and oil.. going to definitely try this soon.. I always have few ripped bananas be in my kitchen 😉

  4. I’m always up for a banana cake and this one is vegan! So it’s even better and using coconut milk makes it absolutely exotic! A lovely recipe ?

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