This Vegan Banana Maple Pound Cake is here to fill your kitchen with the scent of cozy bananas and maple syrup. This cake takes the classic, rich texture of a traditional pound cake and gives it a plant-based makeover, so it’s totally dairy-free and egg-free without losing any of the moist, tender crumb we all crave. A generous pour of maple extract gives each bite that warm, caramel-like depth of flavor. It’s one of those recipes that feels indulgent yet wholesome enough that you won’t feel guilty sneaking a slice with your morning coffee.
Not only is this cake ridiculously delicious, but it’s also wonderfully simple to make. No complicated steps or hard-to-find ingredients—just pantry staples and a few ripe bananas you probably already have sitting on the counter. The maple extract pairs beautifully with the bananas and a touch of cinnamon rounds out the flavor with a cozy hint of spice. Serve it as a brunch centerpiece, a mid-afternoon pick-me-up, or even as a lightly toasted dessert with a drizzle of maple syrup. Whether you’re vegan or just looking for a plant-based treat to impress your friends, this banana maple pound cake will become one of your go-to bakes.
Ingredients
- Flour— 2-1/2 cups
- Cornstarch— 1 tablespoon
- 4 Large Bananas
- Vegetable Oil— 1/2 cup
- Brown Sugar— 1 cup
- White Sugar— 1/2 cup
- Maple Extract— 2 teaspoons
- Almond Extract— 1/4 teaspoon
- Baking Powder— 1 tablespoon
- Salt— 1 teaspoon
- Espresso Powder— 1/2 teaspoon
Glaze
- Powdered Sugar— 2 cups
- Plant Based Milk— 2-3 tablespoons
- Vanilla Extract— 1 teaspoons
- Pinch of Salt
What You’ll need
- 9×5 Loaf Pan
- 2 Large Mixing Bowls
- Cooling Rack
How To Make Vegan Banana Maple Pound Cake
- Preheat oven to 350F then prepare a 9×5 loaf pan with cooking spray and set aside.
- Now mash the bananas in a large bowl (leaving some chunks for texture) then mix in vegetable oil, maple, and almond extracts.
- In a separate mixing bowl, whisk together flour, white and brown sugars, salt, espresso powder, and cornstarch.
- Combine both wet and dry mixtures (the batter will be thick). Be careful not to over mix.
- Pour the the batter evenly into the loaf pan then bake for 60-75 minutes or until a toothpick comes out clean or with just a few moist crumbs (not wet batter).
- Once out of the oven, allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling.
- Wait until the cake has fully cooled before preparing glaze (hot cake can melt glaze). In a large mixing bowl combine powdered sugar, salt, vanilla extract, and plant based milk of your choice. The glaze will harden quickly so immediately pour it onto the cake once it is made.
- Slice and enjoy!
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