Banana Rum Cake (Depression Cake)
Prep time
Bake time
Total time
This recipe makes 1 - 9" x 13" pan that should be greased and parchment lined. (*or 2-8" pans)
Preheat the oven to 375°F
Serves: 15 servings
  • For the Cake:
  • Super Ripe Bananas 2 medium approx 240g
  • Coconut Oil or melted vegan butter *or any veg oil of your choice 7 Tablespoons (98g)
  • Brown Sugar 1 cup (200g)
  • Plant Milk *I used Soy Milk 1½ cups (355ml)
  • All Purpose Flour 3 cups (375g)
  • Ground Cinnamon 1 teaspoon
  • Baking Soda 2 teaspoons
  • Salt 1 teaspoon
  • Rum *optional if not using, no need for a replacement 6 Tablespoons (88ml)
  • For the Sugar Glaze:
  • Confectioners Sugar 2 cups
  • Plant Milk 1 Tbs
  • Rum *or more plant milk) 2 Tbs
  1. Combine everything together in a large mixing bowl and whisk smooth
  2. Pour into a greased and parchment lined cake pan(s) and bake in a preheated 375°F oven for 15 minutes, reduce temperature to 350°F and bake for the remaining 15 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile whisk together the confectioners sugar with the plant milk and or rum to smooth
  4. Cool cake slightly, poke holes and then ice with sugar glaze.
Cake can be stored at room temperature for up to 4 days.

Refrigerate for longer storage (up to 10 days) keep in airtight container
Recipe by Gretchen's Vegan Bakery at