Preparation Time 15 Minutes
- Preparation Time 15 Minutes
- Cooking Time 30-40 Minutes
- Serves 12
Next to carrot cake in my eyes lies the gorgeous banana cake. I love its dense but moist texture and the heady taste and aroma of bananas. In this house I am never sorry when bananas go brown.
If I see them on sale with a short best by date I always buy a few bags and batch cook banana goodies to freeze.
The perfect bananas for a great banana cake/ bread aren’t glorious sunshine yellow, they’re black. Or they’re at least speckled with black/brown, with just a small patch of green at the stem. The darker the better: there’s no such thing as a too-ripe banana when you’re making banana bread.
I have also made it in a loaf tin and as a sandwich cake, these both work perfectly well.
- Packed with banana flavour flavour
- Vanilla buttercream
This one was voted the best yet by friends and family
Can I make this using gluten-free flour?
I have made this using a gluten-free plain flour. My advice is to use a good quality one
If you do not have yoghurt available then you can replace it with the same amount of the below ingredients.
- peanut butter
- Fruit puree
It does taste better the next day if you can resist, the banana flavour becomes stronger. If you leave the cake plain, it is also so good with custard.
- 345g of plain flour
- 180g caster sugar
- 120g soft brown sugar
- 1 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 145ml soya milk
- 1 tbsp cider vinegar
- 3 large ripe bananas
- 60ml of sunflower or vegetable oil
- 1 tbsp of ground flaxseeds + 3 tbsp of hot water
- 2 tsp vanilla extract
- 2 tbsp dairy-free yoghurt
- 500g sieved icing sugar
- 250g soft dairy-free margarine
- 2 tsp vanilla paste
Mix the butter into the icing sugar with a wooden spoon and add the vanilla. Using an electric mixer, slowly at first or you and your kitchen will be engulfed in a sugar cloud then on high speed until it is light and fluffy.
- Preheat the oven to 180C, line a 9 x 13 baking tin with baking parchment.
- Sieve the flour into a large bowl and then add the sugars, baking powder, bicarb, cinnamon and salt and mix.
- Place the milk into a jug and add the cider vinegar, whisk with a fork and leave to stand for a few minutes.]
- In another bowl mash the bananas thoroughly, add the milk and vegetable oil, whisk together until fairly smooth.
- Mix the flaxseeds and water and set aside for 2 minutes until it becomes gloopy.
- Pour the banana mixture over the dry ingredients and whisk together Add the flaxseed mix, vanilla extract and yoghurt.
- Whisk it all together, making sure the flour is fully incorporated and there are no lumps are remaining.
- Pour into the cake tin and spread out evenly. Place into the oven for 30-40 minutes or until a skewer comes out clean. To prevent it from becoming too dark loosely place some kitchen foil over the cake during the last 15 minutes.
- Leave in the tin to cool then turn out onto a wire rack. Once it is completely cool you can top it with the frosting if you are using it.
This is a beautifully moist cake which improves further if you wait at least a day before slicing.
Keeps for a week in an airtight container, or freezes well whole or in slices for 3 months. It is best to freeze without the icing.
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- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
I hope you enjoy this cake as much as my friends and family have.
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.