Banana Cake with Cashew "Buttercream"
- Ellie Ray
- Jul 5, 2025
- 2 min read
Updated: Aug 13, 2025
The first time I made this Banana Cake, I knew it would not be the last. I'm a seasoned baker of similar quick breads, an excellent way to use the overripe fruit. However, I wanted something that felt a bit more special, but still in the category of good-for-you-feeling dessert.
What was the inspiration for this cake?
Last year when I was in Mysore, India, it was Andrew's birthday, and I was planning a gathering of a few friends who were there for the season. I made arrangements to have lunch at Nataragatha's, a lovely woman who has been cooking for yogis in Mysore for probably as long as they have been coming. We sat on the floor and passed rice, curries, vegetables, more rice. After a long lunch, she lovingly brought out a delectable sweet cake that tasted as if you could ripen a banana in heaven. This was a surprise; I also brought Andrew's favorite chocolate cake from the "Chocolate Man" Ranganath. Along with the ladoos, we had more than enough dessert at this party.
Back home in Austin, with spotty bananas on my counter, I decied to recreate a (healthier) verson of this cake. It would transport nicely in my 9x13 cake pan to an upcoming potluck. I would use half AP flour and half spelt flour. Coconut palm sugar as the 'brown sugar' and applesauce to reduce the oil. To make it truely a delectable cake, I would top it with a cashew-cream vanilla buttercream-like frosting.
This cashew "buttercream" though - so dreamy! It got people talking. I was asked for the recipe several times. After some experimentation, I learned that a little extra effort to quick freeze, whip, and then quick freeze and whip again makes a difference. However, I found that it did not spread quite as beautifully as traditional buttercream. It is likely my overly critical eye, because I wanted this cake to be as beautiful as it tasted. Enter, decor. I got creative with toasted coconut, edible flowers, and a few ultra-thin slices of lemon.
Easy, practical, and delicious. I was proud of the results. It's a perfect afternoon dessert, late-night snack, or hey, even breakfast. It's that good.
How to make Banana Cake with Cashew "Buttercream"
Everyone can make this cake! Trust me, you got this.
Prep flax egg and soy buttermilk.
They need to rest a bit!
Mash those bananas!
Make sure they are over ripe, brown and spotty.
Mix wet and dry ingredients separately.
Dry in a big bowl, wet in smaller.
Combine wet and dry ingredients.
It's coming together!
Transfer to prepared pan, and bake!
Are you making a sheet cake or layer cake? Both work here!
Make Cashew Buttercream.
The extra freeze and mix steps really make this like buttercream. It's worth it! This is from The Minimalist Baker. She has so many amazing recipes!
Be a minimalist or decorate your cake.
Get creative with crushed walnuts, sliced almonds, coconut, berries, or even flowers!
Notes
1
Preheat oven to 350°F (180° C). Coat a 9x13 cake pan -or- two 8 or 9 inch round cake pans with coconut oil or non-stick spray and set aside.
2
Prepare vegan buttermilk by adding 1 Tbsp of lemon juice (or sub apple cider vinegar) into measuring cup. Add soy milk to equal 2/3 cup. Allow to sit for about 5 minutes to curdle.
3
Prepare the flax egg by adding 1 Tbsp of ground flaxseed with 3 Tbsp water. Mix and set aside for about 5 minutes to thicken.
4
Mix the dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon) into a large bowl and set aside.
5
Add the ripe bananas to a smaller bowl and mash with a fork. Add vanilla, applesauce, and coconut oil. Mix well.
*if your coconut oil is very cold, you will need to heat the oil to soften it first.
Add the buttermilk and flax egg to the rest of the wet ingredients. Mix to combine.
6
Finally add the wet ingredients into the dry. Stir to combine, but do not over mix.
7
Pour the batter into our prepared pan(s) and spread evenly.
8
Place into the oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Begin to make the cashew "buttercream" from step 10 while the cake bakes.
9
Remove the cake from the oven and let cool completely on a cooling rack before removing from the pan(s) and frosting.
10
Begin cashew buttercream. Place the soaked cashews in a high speed blender with coconut oil, coconut milk, maple syrup, lemon juice, lemon zest, vanilla and sea salt. Blend on high until it is very smooth and there are no lumps.
Remove from blender and place in a medium bowl with a lid.
11
Add the soaked cashews, coconut milk, maple syrup, coconut oil, lemon zest, lemon juice, vanilla and sea salt. Blend on high until completely smooth.
12
Add the buttercream mixture to a bowl with a lid. Place in the freezer for about 45 minutes. Then, mix again with an electric mixer (or a food processor if you don't have an electric mixer) Repeat the freeze-mix process twice until on the last time, you mix and it comes out thick, creamy and smooth.
13
The cashew buttercream is ready to use! It can be stored in the fridge for 1 week or the freezer for 1 month. Once the cake is frosted, it is best to keep in the refrigerator. When ready to serve, the cake is ok to stay out of the refrigerator for several hours.
Instructions
1.25 Cups Spelt Four
1.5 cups all purpose flour
3/4 cup white cane sugar
3/4 cup coconut palm sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2/3 cup vegan buttermilk (see notes)
3 large ripe bananas
1/4 cup coconut oil
1 flax egg
4 tbs applesauce
2 tsp vanilla extract
Banana Cake with Cashew "Buttercream"
1 1/2 cups raw cashews (soaked in hot water 1-2 hours)
1/2 cup full fat coconut milk
4 tbsp maple syrup
1/4 cup coconut oil
1/4 tsp lemon zest
2 Tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
Cashew "Buttercream"
Banana Cake with Cashew "Buttercream"
Cashew Buttercream recipe from "The Minimalist Baker"
Ellie Ray
Moist, fluffy cake made with wholesome spelt flour and full of banana flavor. A cashew 'buttercream' makes an extra decadent sheet cake or layer cake.
Servings :
16
Calories:
Prep Time
20 min
Cooking Time
40 min
Rest Time
30 min
Total Time
1 hour 30 min
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