27+ Irresistible Dairy-Free Banana Cake Recipes to Satisfy Your Sweet Tooth

Banana cake is a timeless dessert that offers a comforting, sweet, and moist texture with the perfect amount of natural sweetness from ripe bananas.

Whether you’re avoiding dairy due to dietary preferences or restrictions, or simply want to enjoy a lighter, healthier dessert, dairy-free banana cakes are the way to go.

With their irresistible flavors and satisfying texture, dairy-free banana cakes can be enjoyed by everyone—no matter their dietary needs.

In this blog post, we’ve compiled a diverse collection of over 27 delicious dairy-free banana cake recipes, perfect for every occasion.

From classic cakes to unique flavor combinations and creative twists, these recipes will show you just how easy it is to make a dairy-free dessert without compromising on taste.

Whether you’re baking for a special event or simply want to indulge in a guilt-free treat, these banana cakes will inspire you to get into the kitchen and bake something extraordinary!

27+ Irresistible Dairy-Free Banana Cake Recipes to Satisfy Your Sweet Tooth

Dairy-free banana cakes are not only a healthier alternative but also a delightful way to enjoy the natural sweetness of bananas in your desserts.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, these 27+ recipes will make sure you never miss the dairy in your cakes.

With a variety of flavors and textures to explore, you’re sure to find the perfect dairy-free banana cake for any occasion.

So, why wait? Start baking today and treat yourself (and your loved ones) to a delicious slice of banana cake—minus the dairy!

Dairy-Free Banana Cake with Cinnamon Glaze

This dairy-free banana cake is incredibly moist and bursting with the natural sweetness of ripe bananas. Topped with a cinnamon glaze, it offers a perfect balance of flavor and texture. It’s ideal for those with dairy sensitivities or anyone simply seeking a delicious, dairy-free dessert option. This cake can be served at birthdays, afternoon teas, or just as a sweet treat after dinner.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk (or other dairy-free milk)
• 1/4 cup maple syrup (optional, for extra sweetness)

For the Cinnamon Glaze:

• 1/2 cup powdered sugar
• 1/2 tsp ground cinnamon
• 1 tbsp almond milk (or other dairy-free milk)
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk together mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Add maple syrup if desired for extra sweetness.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is cooling, prepare the cinnamon glaze by whisking together powdered sugar, cinnamon, almond milk, and vanilla extract until smooth.
8. Once the cake has cooled completely, drizzle the cinnamon glaze over the top.

This dairy-free banana cake is both rich and light at the same time. The combination of ripe bananas and the comforting cinnamon glaze creates a delightful flavor that will leave your guests asking for the recipe. Whether you’re serving it for a special occasion or enjoying it as a simple dessert, this cake is guaranteed to be a hit. The glaze adds a subtle sweetness and spice, enhancing the overall flavor profile without overpowering the bananas.

Dairy-Free Banana Cake with Coconut Whipped Cream

A light and fluffy banana cake made with dairy-free ingredients, topped with a rich coconut whipped cream. This cake is perfect for anyone who wants a refreshing dessert without any dairy. It’s subtly sweet, with the banana flavor shining through, and the coconut whipped cream provides the perfect finish. Ideal for celebrations, casual get-togethers, or just a treat for yourself!

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free milk (such as coconut milk or almond milk)

For Coconut Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, mix together the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir in the dairy-free milk until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the coconut whipped cream. Remove the chilled coconut milk from the fridge and scoop out the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract.
7. Using a hand mixer or stand mixer, beat the coconut cream for 2-3 minutes until soft peaks form.
8. Once the cake is fully cooled, spread the coconut whipped cream on top and serve.

This dairy-free banana cake topped with coconut whipped cream is a true indulgence without the dairy. The natural sweetness of the bananas pairs beautifully with the rich, creamy coconut topping, creating a light yet satisfying dessert. Perfect for those who love coconut or are looking for a dairy-free treat that doesn’t sacrifice flavor or texture. This cake is not only delicious but also looks elegant when served, making it a great option for both casual and more formal occasions.

Dairy-Free Banana Cake with Peanut Butter Frosting

This banana cake is made entirely dairy-free, but it doesn’t compromise on flavor. The cake itself is soft, moist, and has the perfect amount of banana flavor. Topped with a creamy peanut butter frosting, it’s a flavor combination that will satisfy both banana and peanut butter lovers. Whether you’re hosting a party or enjoying a quiet dessert at home, this cake is sure to impress.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

For the Peanut Butter Frosting:

• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/4 cup coconut oil, melted
• 2 tbsp unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together mashed bananas, vegetable oil, brown sugar, eggs, and vanilla extract. Stir in almond milk until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.
7. For the frosting, beat together peanut butter, powdered sugar, melted coconut oil, almond milk, and vanilla extract until smooth and creamy.
8. Spread the frosting evenly over the cooled cake.

The combination of banana cake and peanut butter frosting is a dream come true for any dessert lover. This dairy-free cake offers a light texture with the natural sweetness of bananas, while the peanut butter frosting provides a rich, creamy contrast. It’s a decadent treat that’s perfect for special occasions or whenever you’re in the mood for a sweet indulgence. This cake will have everyone asking for seconds, and it’s the ideal way to enjoy both banana and peanut butter in one satisfying bite!

Dairy-Free Banana Spice Cake

This dairy-free banana spice cake is a comforting dessert that combines the sweetness of ripe bananas with warm spices like cinnamon and nutmeg. It’s light and fluffy, yet deeply flavorful, making it a perfect choice for cozy gatherings or fall celebrations. This cake is simple to prepare and can be enjoyed on its own or paired with a dairy-free frosting for extra indulgence.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup (optional, for extra sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine the mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir in maple syrup if desired for extra sweetness.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana spice cake is the perfect blend of comforting flavors. The combination of cinnamon, nutmeg, and ripe bananas creates a wonderfully aromatic dessert that will fill your home with warmth. Whether you enjoy it on its own or add a dairy-free frosting, this cake is sure to become a favorite in your baking repertoire. It’s a versatile treat for every occasion, from casual weeknight desserts to festive gatherings.

Dairy-Free Chocolate Banana Cake

This dairy-free chocolate banana cake is a decadent treat that combines the richness of cocoa and the natural sweetness of bananas. The cake is soft, moist, and perfectly balanced, with the added bonus of being completely dairy-free. Topped with a dairy-free chocolate ganache, this cake is a chocolate lover’s dream and makes for an irresistible dessert at any gathering.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

For the Dairy-Free Chocolate Ganache:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut milk (or any dairy-free milk)
• 1 tbsp coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, combine mashed bananas, oil, coconut sugar, eggs, and vanilla extract. Stir in almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, make the ganache by melting dairy-free chocolate chips, coconut milk, and coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
8. Once the cake is completely cooled, pour the ganache over the top and spread it evenly.

The combination of chocolate and banana in this dairy-free cake is nothing short of indulgent. The richness of the cocoa perfectly complements the moist, sweet banana base, and the dairy-free ganache adds a luxurious touch. This cake is perfect for birthdays, celebrations, or simply as a satisfying treat for chocolate lovers. It’s a delicious and dairy-free alternative that doesn’t skimp on flavor.

Dairy-Free Banana Almond Cake

This dairy-free banana almond cake is a light and airy dessert that features a delicate almond flavor paired with the natural sweetness of ripe bananas. The cake is soft and moist, making it a perfect choice for those looking for a healthy, yet indulgent, dairy-free option. With its simple ingredients and delicious flavor, this cake is a crowd-pleaser for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 cup sliced almonds (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, almond meal, baking powder, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Mix well until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top. If using, sprinkle sliced almonds on top of the cake for added texture and flavor.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana almond cake is light and moist with a pleasant almond flavor that complements the sweetness of the bananas. The almond meal gives the cake a subtle texture, while the optional sliced almonds on top add a crunchy contrast. Whether you’re serving it for a special event or enjoying it with a cup of tea, this cake is sure to impress with its simplicity and deliciousness. It’s a fantastic option for those looking for a refined yet easy-to-make dairy-free dessert.

Dairy-Free Banana Coconut Cake

This dairy-free banana coconut cake is a tropical treat that combines the sweetness of ripe bananas with the rich, nutty flavor of coconut. The cake is soft and moist with a subtle coconut taste that pairs beautifully with the banana flavor. Topped with shredded coconut, this cake is perfect for anyone who enjoys tropical desserts and wants a dairy-free alternative that’s both satisfying and light.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut (unsweetened)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 cup shredded coconut for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, and vanilla extract. Stir in almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before topping with shredded coconut.

This dairy-free banana coconut cake offers a delightful balance of banana and coconut flavors that will transport you to a tropical paradise. The moist texture and subtle sweetness of the cake make it an ideal dessert for any occasion, whether it’s a casual gathering or a more festive celebration. The added shredded coconut on top provides a nice crunch, making this cake an irresistible treat for coconut lovers.

Dairy-Free Banana Walnut Cake

For those who love a bit of crunch and richness in their cakes, this dairy-free banana walnut cake is the perfect choice. The combination of mashed bananas and crunchy walnuts creates a delicious contrast in texture, while the cake itself remains light and moist. With its nutty flavor and natural sweetness, this cake makes for a great snack, dessert, or even breakfast option.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, and vanilla extract. Stir in almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This dairy-free banana walnut cake is an excellent choice for those who love the combination of sweet bananas and crunchy walnuts. The walnuts add a delightful texture that complements the softness of the banana base, while the cake itself remains moist and flavorful. Perfect for a tea time treat or as an after-dinner dessert, this cake is a wholesome and satisfying option for any occasion.

Dairy-Free Banana Carrot Cake

This dairy-free banana carrot cake is a refreshing twist on the classic carrot cake, featuring the addition of ripe bananas for extra moisture and natural sweetness. The combination of banana, carrot, and warm spices creates a flavor-packed dessert that’s both light and satisfying. It’s an excellent choice for anyone looking for a healthy yet indulgent dessert option.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated carrots
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine mashed bananas, grated carrots, oil, coconut sugar, eggs, and vanilla extract. Stir in almond milk until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana carrot cake is a wonderful dessert that brings together the best of both worlds: the sweetness of bananas and the earthy flavor of carrots. The cake is light, moist, and filled with warm spices, making it perfect for any season. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is a delightful and wholesome treat that’s sure to be enjoyed by all.

Dairy-Free Banana Lemon Cake

This dairy-free banana lemon cake is a fresh and vibrant dessert that combines the sweet, rich flavor of bananas with the tangy brightness of lemon. The soft, moist cake is made with simple ingredients and offers a wonderful balance of flavors. The lemon zest and juice infuse the cake with a refreshing citrus note that elevates the naturally sweet bananas, making it a delightful dessert for any occasion.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• Zest and juice of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir in the lemon zest and juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana lemon cake offers a perfect balance of sweet and tangy flavors. The lemon’s bright citrus notes enhance the richness of the bananas, creating a cake that’s both light and refreshing. It’s a wonderful dessert for spring and summer gatherings or a great way to brighten up your week with something simple yet special. Enjoy this cake with a cup of tea or as a light after-dinner treat.

Dairy-Free Banana Oat Cake

This dairy-free banana oat cake is a wholesome, hearty dessert that combines the natural sweetness of ripe bananas with the nutty flavor of oats. It’s a moist, chewy cake with a tender crumb, perfect for breakfast or as a light dessert. The oats provide a wholesome texture, while the bananas add moisture and sweetness, making this cake both nutritious and satisfying.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups rolled oats (gluten-free if necessary)
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, mix together oats, almond flour, baking powder, cinnamon, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Mix well until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

The dairy-free banana oat cake is a wholesome treat that combines the chewy texture of oats with the soft and moist consistency of bananas. This cake is not only delicious but also nourishing, making it a great breakfast option or snack. The natural sweetness from the bananas and the subtle spice from the cinnamon make it a comforting dessert that is perfect for a busy day. It’s an easy-to-make, nutritious choice for those looking for a dairy-free option with a bit of extra fiber.

Dairy-Free Banana Raspberry Cake

This dairy-free banana raspberry cake is a fruity, light dessert that combines the smooth sweetness of bananas with the tartness of fresh raspberries. The banana base keeps the cake moist and tender, while the raspberries add a burst of flavor in every bite. It’s a deliciously refreshing cake that is perfect for summer or any time you want a bright, fruity dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh raspberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This dairy-free banana raspberry cake is a perfect balance of sweet and tart flavors. The soft banana base and fresh raspberries create a light and refreshing dessert that is perfect for any time of the year. Whether you’re serving it at a summer barbecue or as a light afternoon treat, this cake is sure to be a crowd-pleaser. Its simple, wholesome ingredients make it a guilt-free indulgence that everyone will enjoy.

Dairy-Free Banana Chocolate Chip Cake

This dairy-free banana chocolate chip cake is the ultimate indulgence for chocolate lovers. The sweetness of ripe bananas pairs perfectly with rich, melty chocolate chips, making this cake a delicious dessert or snack. It’s moist, tender, and filled with little pockets of chocolate that add a delightful burst of flavor. Ideal for anyone who loves the classic combination of banana and chocolate, this cake is a treat that’s hard to resist.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips, distributing them evenly through the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This dairy-free banana chocolate chip cake is a must-try for anyone who loves the banana and chocolate combination. The moist texture of the cake, combined with pockets of melty chocolate chips, creates a rich and comforting treat. It’s perfect for an afternoon snack, a family dessert, or any occasion where a little indulgence is needed. The best part? It’s easy to make and guaranteed to be a crowd favorite!

Dairy-Free Banana Maple Cake

This dairy-free banana maple cake is a sweet and naturally flavored dessert that combines the rich sweetness of bananas with the smooth, caramel-like flavor of maple syrup. The cake is moist and tender, with the bananas providing a perfect base that is complemented by the maple syrup’s depth. This cake is a fantastic option for those looking for a dessert that’s both indulgent and simple to prepare.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup pure maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, maple syrup, eggs, vanilla extract, and almond milk. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving.

This dairy-free banana maple cake is a perfect dessert for those who enjoy a sweet treat without overwhelming richness. The banana and maple syrup work harmoniously to create a cake that is sweet but not too heavy. It’s a great dessert for cozy family gatherings, or as a special treat to enjoy with a hot cup of tea or coffee. The combination of simple ingredients and natural sweetness makes this cake an easy, yet delicious choice.

Dairy-Free Banana Ginger Cake

This dairy-free banana ginger cake is a spicy-sweet treat that brings together the familiar sweetness of bananas with the warm, zingy flavor of ginger. The cake is moist and perfectly spiced, offering a delightful combination of flavors with each bite. This cake is perfect for anyone who enjoys a little heat and warmth in their desserts, making it an exciting alternative to more traditional banana cakes.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, ground ginger, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana ginger cake offers a flavorful and spiced twist on the classic banana cake. The warmth of ginger and the natural sweetness of bananas create a perfect balance of flavors that’s both comforting and exciting. This cake is great for fall and winter gatherings or as a flavorful snack to brighten your day. The ginger adds a kick that makes this banana cake stand out from the rest.

Dairy-Free Banana Coconut Cake

This dairy-free banana coconut cake is a tropical delight, blending the natural sweetness of bananas with the rich flavor of coconut. The cake is light, airy, and moist, with a subtle coconut flavor that perfectly complements the bananas. This cake is ideal for those looking for a tropical-inspired dessert that’s easy to make and full of flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This dairy-free banana coconut cake offers a tropical twist to the classic banana cake. The shredded coconut adds texture and a hint of flavor that enhances the natural sweetness of the bananas. It’s a perfect dessert for summer picnics, parties, or anytime you want to transport your taste buds to a tropical paradise. The easy preparation and satisfying taste make it a go-to recipe for any occasion.

Dairy-Free Banana Almond Cake

The dairy-free banana almond cake combines the rich flavor of bananas with the nutty depth of almonds. The cake is moist and slightly dense, yet light and fluffy at the same time. With the addition of almond extract and ground almonds, this cake has a delightful texture and nutty aroma that pairs beautifully with the natural sweetness of bananas. Perfect for almond lovers, this cake makes a delicious snack or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, ground almonds, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, almond extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana almond cake is a treat for those who enjoy a nutty, slightly rich dessert. The combination of almonds and bananas creates a perfectly balanced cake that’s satisfying yet not overly heavy. This cake is great for any occasion, whether you’re serving it at a family gathering or as a special treat to enjoy with coffee. The almond extract and ground almonds add a unique flavor that makes this cake stand out.

Dairy-Free Banana Carrot Cake

This dairy-free banana carrot cake is a healthy twist on the classic carrot cake. The bananas provide natural sweetness and moisture, while the carrots add texture and a slight earthiness. Spices like cinnamon and nutmeg warm the flavor profile, making this cake a cozy and satisfying dessert. It’s a great option for anyone looking for a dairy-free cake that’s also packed with veggies and fruits.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup grated carrots

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the grated carrots, ensuring they are evenly distributed through the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

The dairy-free banana carrot cake is a wonderfully moist, spiced dessert that combines the sweet richness of bananas with the earthiness of carrots. The cinnamon and nutmeg create a warm, cozy flavor that’s perfect for colder months or any time you’re craving something comforting. This cake is an easy way to sneak in some extra vegetables while still enjoying a delicious dessert. It’s great for family gatherings or as a wholesome afternoon snack.

Dairy-Free Banana Orange Cake

This dairy-free banana orange cake is a refreshing, citrus-infused treat that combines the sweetness of bananas with the bright and zesty flavor of oranges. The natural sweetness from the ripe bananas pairs perfectly with the tangy orange zest and juice, creating a deliciously light and aromatic cake. It’s a wonderful option for those who enjoy fruity cakes with a bit of a citrus twist.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• Zest and juice of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, almond milk, orange zest, and orange juice. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana orange cake offers a vibrant and light flavor profile with the perfect balance of sweet and citrusy notes. The orange zest and juice elevate the flavor of the ripe bananas, making each bite refreshing and satisfying. It’s an excellent choice for a spring or summer dessert, perfect for brunch, or as a light treat for any occasion. The simplicity and natural sweetness make this cake a go-to recipe when you’re craving something fruity and dairy-free.

Dairy-Free Banana Walnut Cake

This dairy-free banana walnut cake is a hearty and satisfying dessert that combines the natural sweetness of ripe bananas with the rich, nutty flavor of walnuts. The combination of bananas and walnuts creates a cake that is moist and textured, with the walnuts providing a delightful crunch. This cake is perfect for anyone who loves the comforting combination of bananas and nuts in a dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This dairy-free banana walnut cake is a perfect blend of soft, moist cake and the satisfying crunch of walnuts. The walnuts not only add texture but also a depth of flavor that complements the natural sweetness of the bananas. This cake is perfect for any occasion, whether you’re serving it at a casual gathering or enjoying it with your morning coffee. It’s an easy-to-make, wholesome dessert that everyone can enjoy.

Dairy-Free Banana Spiced Cake

This dairy-free banana spiced cake is the perfect dessert for anyone who loves warm, aromatic spices. The bananas provide a natural sweetness that pairs wonderfully with spices like cinnamon, nutmeg, and cloves. The cake is soft, moist, and full of comforting flavors, making it perfect for fall or anytime you crave a spiced treat that’s dairy-free.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, combine mashed bananas, oil, coconut sugar, eggs, vanilla extract, and almond milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This dairy-free banana spiced cake is the epitome of comfort, with warm spices and sweet bananas coming together in every bite. The cinnamon, nutmeg, and cloves add a cozy, aromatic touch that makes this cake perfect for the fall or winter months. Whether served as a dessert or a snack, this cake is sure to bring warmth and satisfaction. It’s easy to make and perfect for anyone who enjoys the cozy combination of bananas and spices in a light, dairy-free cake.

Note: More recipes are coming soon!