The vegan cake with ripe bananas and cocoa in the air fryer is a soft, moist, and butter-free dessert, perfect for breakfast or as a base for filling. It is prepared in just a few minutes, without eggs or milk, using only a fork and simple ingredients.
It’s the perfect recipe to use up overripe bananas: simply mash them, add cocoa, flour, brown sugar, and baking powder to obtain a delicious and fragrant batter.
Cooking in an air fryer is quick and convenient, but if you don’t have one, you can easily use a traditional oven: bake at 356°F for about 40 minutes, checking with a toothpick.
Discover all the steps below to prepare this soft and delicious vegan cake in an anti-waste version.
Before moving on to the recipe, other sweet vegan ideas
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Energy 239.19 (Kcal)
- Carbohydrates 42.90 (g) of which sugars 22.91 (g)
- Proteins 3.16 (g)
- Fat 8.07 (g) of which saturated 1.26 (g)of which unsaturated 6.37 (g)
- Fibers 2.20 (g)
- Sodium 1.47 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz banana (3 medium bananas)
- 3/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 1/3 cup all-purpose flour
- 1 packet baking powder
Tools
- 1 Bowl
- 1 Springform Pan
- 1 Air Fryer
Preparation
To prepare this cake, you don’t need any special tools: just a bowl and a fork. Place the ripe bananas in the bowl along with the sugar and mash them with the fork until you obtain a soft and nearly liquid mixture.
Once the bananas are well mashed, add the other ingredients, continuing to mix with the fork. First, add the cocoa, then the oil, the flour, and finally the baking powder, mixing well after each addition to obtain a homogeneous batter.
Grease a 8-inch springform pan well and dust it lightly with flour, so the cake won’t stick during baking. Pour the batter into the pan and transfer it to the air fryer. Cook at 320°F for about 30 minutes. Before turning off, always do the toothpick test: if it comes out dry, the cake is ready.
NOTES
Always remember to do the toothpick test before taking the cake out of the oven: if it comes out dry, cooking is correct. However, keep in mind that this is a naturally very moist cake due to the presence of bananas in the batter.
The final result will be a very soft cake, with a tender heart, which keeps perfectly for several days if stored in a container with a lid.
It’s great enjoyed as is, but also makes a perfect base for decorated cakes: it has a compact yet soft structure, so just a light soaking will be enough to fill it without ruining it.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I use very ripe bananas?
Yes, it’s actually recommended! Very ripe bananas, with a very dark peel, are perfect because they are sweeter and easier to mash.
Can I use a different type of oil?
Of course! A light vegetable oil like sunflower or corn oil works well. Olive oil is not recommended as it might alter the taste.
