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banana cake with powdered sugar on a plate

Easy Homemade Banana Cake

Delicious and easy way to use your old bananas.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American, Jewish, Kosher
Keyword: banana, cake, snack
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 305kcal


  • standing mixer
  • mixing bowl


  • ½ cup non-dairy butter substitute or butter if you make this dairy
  • 1 cup sugar
  • 2 eggs
  • ¾ cup almond milk
  • 1 tablespoon white vinegar or lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour
  • salt dash
  • 3 bananas old bananas work best
  • ½ cup chocolate chips
  • ½ cup chopped walnuts optional


  • Preheat oven to 350ºF.
  • Curdle the almond milk by adding the vinegar to it and letting it sit for 5 minutes.
  • Using a standing mixer set to medium/high cream the butter and sugar for 1 minute.
  • Add eggs, and "buttermilk," mix on low for 1 minute.
  • Add flour, baking soda, baking powder, and salt. Mix on low for 1 minute.
  • Mash the bananas and add them to the batter along with the vanilla. Mix on low for 1 minute.
  • Add the chocolate chips and chopped walnuts. Mix gently.
  • Bake at 350ºF for 45-60 minutes or until a toothpick comes out clean.


Tips and Suggestions

  • Top with vanilla or chocolate ice cream. They both work with homemade banana cake.
  • Serve at Rosh HaShanna or a summer bbq.
  • Great for a kiddush or Shabbat lunch.
  • Get creative and drizzle chocolate and strawberry syrup over the top.


Calories: 305kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 204mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg