Moist Banana Date Walnut Cake (Vegan)
This moist banana date walnut cake is a vegan, dairy-free, eggless one-bowl recipe made with ripe bananas, dates, and walnuts for a soft, naturally sweet treat. It’s perfect for breakfast, snack, or dessert when you want something simple, wholesome, and delicious.
Equipment
- 1 high speed blender
- 1 Mixing bowl
- 1 8-inch square baking pan
Ingredients
Wet Ingredients
- 1 + ⅓ cups mashed bananas
- 1 cup dates pitted, thightly packed (I used 18 dates)
- ¼ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ¾ cups all-purpose flour scooped & leveled
- ½ cup walnuts finely chopped
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Blend mashed bananas, dates, plant milk, oil, vinegar, and vanilla until smooth.1 + ⅓ cups mashed bananas, 1 cup dates, ¼ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon vanilla, 2 teaspoons apple cider vinegar
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.1 + ¾ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Add wet ingredients to dry and gently mix until just combined.½ cup walnuts
- Fold in chopped walnuts.
- Preheat the oven to 350°F (180°C) and lightly grease an 8-inch square baking pan with oil. Pour the batter into the pan and spread it evenly.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best natural sweetness.
- Measure mashed bananas (about 1 ⅓ cups) for the right texture.
- Spoon and level flour instead of scooping to avoid a dense cake.
- Blend wet ingredients well so dates turn into a smooth batter.
- Don’t overmix—gentle folding keeps the cake soft and fluffy.
- Soak firm dates in hot water if needed for easier blending.
- Check the cake near the end of baking since ovens vary.
- Let it cool completely before slicing for clean pieces.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
Calories: 148kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 137mgPotassium: 160mgFiber: 2gSugar: 8gVitamin A: 14IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
