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Vegan Chia Banana Cake with Peanut Butter Glaze

This Chia Banana Cake is the perfect treat for all those banana fans out there!

Packed with Chia seeds it has a lovely crunch for some added texture, healthy fats and protein! We love bananas since they are a perfect snack- quick releasing energy to give you a bit of a kick in the morning but also packed with Potassium!

The glaze is optional and if you have any allergies you may want to skip on it, but that’s alright since it tastes amazing with and without it! 🙂



Prep:15 minutes

Cook:45 minutes



  • ½ cup sunflower oil
  • 2 tbsp chia seeds
  • 2 cups plain flour
  • 1 tsp baking soda
  • ¾ cup light brown sugar
  • 1/3 almond/other non-dairy milk
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 large ripe mashed banana
  • 1 tsp ground cinnamon
  • For the glaze
  • ½ icing sugar
  • 1 tbsp water
  • 1 tbsp almond milk (or more if the mixture needs to be runnier)
  • 1 tsp peanut butter, melted
  • ½ tsp ground cinnamon
  • Crushed banana chips (optional)

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  1. Preheat oven to 350 degrees. Oil and line a medium sized cake tin.
  2. Sprinkle the flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.
  3. In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.
  4. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cake cool in pan 15 minutes. Remove cake from tin and let cool completely on a wire rack.
  5. Mix all the glaze ingredient in a bowl, add more liquid/sugar if necessary. Spread on cake with a spoon and top with banana chips

Thank you for this recipe to Basil & Vogue!