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Vegan banana crumb cake sliced into squares on a grey background with a cup of espresso, a grey cloth and chopped pecans.

Vegan Banana Crumb Cake

Vegan banana crumb cake - a delicious, moist vegan banana cake topped with a crisp pecan crumble topping. This cake is easy to make and very, very moreish!
Course Dessert, Snack
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 people
Author Domestic Gothess


Crumble Topping:

  • 150 g (1 ¼ cups) plain (all-purpose) flour
  • 90 g (½ cup) light brown soft or muscovado sugar
  • 2 ½ tsp cinnamon
  • 100 g (⅓ cup + 1 Tbsp + 1 tsp) vegan block butter/margarine (I use Naturli Vegan Block) cold and diced
  • 60 g (⅓ cup + 1 Tbsp) roughly chopped pecans (or other nuts) (optional)

Banana Cake:

  • 250 g (2 cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 330 g (3 medium) very ripe banana
  • 150 g (½ + ⅓ cup) light brown soft or muscovado sugar
  • 120 ml (½ cup) sunflower oil or another neutral oil
  • 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
  • ½ tsp cider or white wine vinegar (or lemon juice)
  • 1 tsp vanilla extract


  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 cm/9 in square cake tin and line it with baking parchment, making sure that you leave some overhanging on either side so it is easier to lift the baked cake out of the tin.
  • Prepare the crumble topping - mix the flour, sugar and cinnamon together in a bowl. Add the cold, diced vegan butter and rub it in using your fingertips until the mixture resembles breadcrumbs, is clumping together and no lumps of butter remain. Stir in the chopped nuts then pop the bowl in the fridge while you prepare the cake batter.
  • Place the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a large bowl and whisk to combine.
  • Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil, milk, vinegar and vanilla extract.
  • Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.
  • Pour the batter into the prepared tin and spread it level. Sprinkle the crumble topping evenly over the top.
  • Bake the cake for 40-45 minutes until it is firm to the touch and a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for 20 minutes then use the overhanging baking parchment to carefully lift it out onto a wire rack and leave to cool completely before slicing.


  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This vegan banana crumb cake is best eaten on the day it is baked. Any leftovers will keep in an airtight container for up to 5 days but the crumble topping will become less crisp.