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Vegan Banana Cake
Desserts • India
How to Make Vegan Banana Cake (Traditional & Healthy Version)
Vegan Banana Cake, locally known as kele ka cake, is a moist, flavorful dessert that has found a special place in Indian homes, especially as a healthier alternative to traditional sweets. With the natural sweetness of ripe bananas and the earthy goodness of whole wheat atta, this cake is an excellent choice for those looking to indulge without guilt. In India, bananas are abundant and revered for their nutrition, making them a popular ingredient not just for fruit salads or sheera, but also in baked treats during festivals and family gatherings. Unlike heavy, cream-laden desserts, this vegan banana cake uses plant-based ingredients and minimal oil, making it heart-friendly and easy to digest. Its simplicity means you can whip it up for tea-time, as a prasad during festivals like Janmashtami, or as a guilt-free treat for children's tiffin boxes. The subtle flavours of elaichi (cardamom) and a hint of jaggery or brown sugar make this cake uniquely Indian. Whether you’re new to vegan baking or an experienced home chef, this recipe brings together health, tradition, and taste in every bite.
Ingredients(for 1 thick slice (about 100g))
- 2 medium Ripe banana (kela)
- 1 cup Whole wheat flour (atta)
- 1/3 cup Jaggery powder (gud, or brown sugar)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder (elaichi)
- 2 tbsp Chopped walnuts or almonds (akhrot or badam) - optional
- 2 tbsp Cold-pressed sunflower oil (or coconut oil)
- 1/4 cup Plant-based milk (almond/soya/oat)
- a pinch Salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin or line it with parchment paper.
5 minutes
Use a round or loaf tin for even baking.
- 2
Peel and mash the ripe bananas in a large mixing bowl until smooth and lump-free.
3 minutes
Very ripe bananas make the cake sweeter and softer.
- 3
Add jaggery powder, oil, and plant-based milk to the mashed bananas. Whisk until well combined.
2 minutes
Ensure jaggery is finely powdered for easy mixing.
- 4
In a separate bowl, sift together atta, baking powder, baking soda, cardamom powder, and salt.
2 minutes
Sifting prevents lumps and ensures even rising.
Why This Dish is Healthy
Choosing whole wheat flour instead of refined maida, and jaggery over white sugar, makes this cake a healthier dessert option. It’s free from dairy and eggs, making it light on the stomach and ideal for vegan diets. Low in processed ingredients and packed with natural sweetness and fiber, it’s a smart choice for weight watchers, diabetics, and anyone seeking wholesome Indian desserts.
This vegan banana cake is rich in dietary fiber from whole wheat atta and bananas, supporting digestive health and sustained energy. Bananas provide potassium, vitamin B6, and antioxidants, while jaggery is a natural sweetener with trace minerals. Using plant-based milk and oil reduces saturated fat. The addition of nuts boosts protein, healthy fats, and magnesium. This dessert is cholesterol-free and suitable for those managing heart health.
Pro Tips
- 💡Tip 1: Use overripe bananas for the moistest cake.
- 💡Tip 2: Sift dry ingredients to ensure a fluffy texture.
- 💡Tip 3: Sprinkle some sesame seeds (til) on top for extra crunch and tradition.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. Warm slightly before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
