I created a one-bowl, vegan banana cake with no eggs, no sugar, and no dairy, and this Dairy Free Banana Dessert comes together with pantry staples and one surprising ingredient you’ll want to know about.

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I love a recipe that tricks people into thinking it s indulgent when really it s simple and sensible. My healthy banana cake has no eggs no sugar and no dairy, yet it turns out moist and fluffy every time, made in just one bowl so you spend less time fussing.

I rely on very ripe bananas and a touch of ground flaxseed to build texture, and I still mess it up sometimes but it always tastes great. People never believe it until they try it.

Also it’s a proper Gluten Free Dairy Free Sugar Free Dessert, so go ahead and surprise someone.

Ingredients

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Ripe bananas add natural sweetness, potassium and fiber, keeps cake moist without extra sugar.
Flax gives omega 3s, extra fiber and a bit of protein, egg substitute too.
Neutral oil adds healthy fats and tender crumb, keeps cake from drying out.
Unsweetened applesauce cuts fat, adds moisture and subtle sweetness, great for healthier swaps.
Plant milk keeps it dairy free, adds slight creaminess with few calories.
Gluten free flour gives structure, sometimes a bit gritty, but lighter for sensitive stomachs.
Chopped walnuts add crunch, heart healthy fats and extra flavor, optional but nice.

Ingredient Quantities

3 very ripe bananas (about 1 1/2 cups mashed)

2 tablespoons ground flaxseed

6 tablespoons water

1/3 cup neutral oil (canola, sunflower or light olive)

1/4 cup unsweetened applesauce

1/4 cup unsweetened plant based milk (almond oat or soy)

1 teaspoon vanilla extract

1 1/2 cups gluten free all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon (optional)

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease and line a 9×5 inch loaf pan with parchment, leaving an overhang for easy removal.

2. In one large bowl mash the 3 very ripe bananas with a fork until about 1 1/2 cups mashed, some small lumps are ok.

3. Add 2 tablespoons ground flaxseed and 6 tablespoons water to the bananas, stir and let sit a few minutes until it gets gel like.

4. Stir in 1/3 cup neutral oil, 1/4 cup unsweetened applesauce, 1/4 cup unsweetened plant milk and 1 teaspoon vanilla extract until combined.

5. Add 1 1/2 cups gluten free all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon if using; fold with a spatula just until no big streaks of flour remain, dont overmix.

6. Gently fold in 1/2 cup chopped walnuts or pecans if using, a few folds is enough.

7. Let the batter rest 5 to 10 minutes so the gluten free flour hydrates, this helps make it fluffier.

8. Pour batter into the prepared pan, smooth the top and tap the pan on the counter once or twice to pop large air bubbles.

9. Bake 45 to 55 minutes at 350°F until the top is golden and a toothpick or skewer inserted in center comes out with a few moist crumbs, check at 45 minutes and add time if needed.

10. Cool in the pan about 15 minutes, use the parchment to lift the loaf onto a wire rack and cool completely before slicing to avoid crumbling. Store in an airtight container up to 5 days or freeze slices for longer.

Equipment Needed

1. 9×5 inch loaf pan lined with parchment paper, with an overhang so you can lift the loaf out easy
2. 1 large mixing bowl (for mashing and mixing the batter)
3. measuring cups and spoons (for flour, oil, flax, etc)
4. fork for mashing the bananas and a whisk or small spoon for wet ingredients
5. rubber or silicone spatula for folding the batter, dont overmix
6. small bowl or jar to mix the flaxseed and water into a gel
7. wire cooling rack and a knife to slice nuts or check the loaf with a skewer/toothpick
8. oven mitts and a timer to keep an eye on the bake time

FAQ

Q: Can I use eggs instead of the flax "egg"? A: Yes. Use 2 large eggs to replace the 2 tbsp ground flax plus 6 tbsp water. Whisk them and stir in like the flax mix. The cake will be a bit lighter but still great.

Q: What pan and baking time should I use? A: Bake at 350 F (175 C). For a 9 inch round or an 8 inch square pan plan on about 30 to 40 minutes, for a 9 by 5 loaf pan expect 45 to 55 minutes. Done when a toothpick comes out clean and the top springs back.

Q: Can I swap the gluten free all purpose flour for regular all purpose flour? A: Yes, swap 1 to 1. If your blend has no xanthan gum add about 1/4 teaspoon to help with texture. The cake may be slightly different but still tasty.

Q: How ripe should the bananas be? A: Very ripe, heavily speckled or mostly brown. They mash easily and give the best sweetness and flavor. You want about 1 1/2 cups mashed from 3 bananas.

Q: Can I make this nut free or reduce the oil? A: For nut free just omit the walnuts or pecans and stir in seeds if you want crunch. To cut oil you can replace up to half with extra applesauce but the crumb will be denser and less tender.

Q: How do I store or freeze the cake? A: Cool completely then keep in an airtight container at room temp for 2 days or in the fridge for 4 to 5 days. Freeze slices wrapped well for up to 3 months, thaw at room temp or warm briefly in the oven.

Healthy Banana Cake Recipe Substitutions and Variations

Ground flaxseed (2 tbsp + 6 tbsp water): use chia seeds the same way (2 tbsp chia + 6 tbsp water), or just 2 large eggs if you arent keeping it vegan, or 6 tbsp aquafaba (chickpea liquid) for similar binding
Neutral oil (1/3 cup): swap with avocado oil 1:1 for the same flavor, or melted coconut oil 1:1 if you dont mind a hint of coconut, or halve the oil and add 1/3 cup extra applesauce to cut fat
Unsweetened plant milk (1/4 cup): any dairy milk works 1:1, or use oat/soy/almond as available; in a pinch use water plus 1 tsp oil to keep moisture
Gluten free all purpose flour (1 1/2 cups): if you can eat gluten use regular all purpose flour 1:1; if mixing single GF flours, use a tested GF blend or add about 1/4 tsp xanthan gum to help texture

Pro Tips

– Weigh your flour if you can, cups lie a lot with gluten free blends. 1 1/2 cups is about 180 grams but scales save you from dense or gummy loaves, do it when possible.

– Toast the nuts quick in a dry pan until fragrant, then chop. It makes a huge flavor difference and the nuts won’t go soggy in the bread.

– Use an oven thermometer and rotate the pan once around the 25 minute mark, ovens have hot spots. If the top is getting too brown but the center isnt done, loosely tent with foil and keep baking.

– Let the loaf cool completely before slicing, or even chill 20 to 30 minutes to firm up the crumb; cutting too soon = crumbly slices. A serrated knife and a gentle sawing motion helps a lot.

– If your bananas arent super ripe microwave them 15 to 20 seconds then mash, it brings out sweetness and makes mashing easier. Also dont overmix the batter, a few lumps are fine, overmixing makes it dense.