A cross between banana bread and a cake that looks beautiful enough to serve at a party, this vegan banana bundt cake is definitely a recipe worth trying. You could bake this in a loaf tin for a classic banana bread recipe, but the bundt shape and date caramel drizzle really take this to the next level as a dessert to impress.
Vegan Banana Bundt Cake Recipe
1/3 cup maple syrup
1/4 cup water
Pinch of salt
Pinch of cinnamon
Banana Bundt Cake
2 cups self-raising flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup brown sugar
1 cup + 2 tbsp nondairy milk
2 tbsp apple cider vinegar
1/3 cup + 4 tsp neutral vegetable oil
3 very ripe bananas, mashed
2 tsp vanilla extract
1 cup chopped pecans, plus more for topping
To make the Date Caramel: In a small saucepan, place dates with enough water to cover. Bring to a boil for 10 minutes.
Drain the dates and rinse with cold water. Peel the skin off of the dates and remove pits.
Chop and place in a high-speed blender with maple syrup, water, salt, and cinnamon. Blend until smooth.
Place in the refrigerator until ready for use.
To make the Banana Bundt Cake: Grease a standard bundt pan and preheat your oven to 350 degrees Fahrenheit.
In a large bowl, mix the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together brown sugar, non-dairy milk, apple cider vinegar, oil, bananas, and vanilla extract until combined.
Gently stir wet ingredients into dry ingredients until just combined. Be sure not to over-mix. Fold in chopped pecans.
Pour cake mixture into the bundt pan and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool for 15 minutes before removing from the pan. Spoon date caramel over the top of the bundt cake and sprinkle with more chopped pecans.