Preparation Time 15 Minutes
Cooking Time 30-40 Minutes
Next to the carrot cake in my eyes is banana cake. I love its dense but moist texture with the deep taste and aroma of bananas. In this house, everyone is overjoyed when bananas go past their best or when they are being sold on special this way.
The reasonwhy overripe bananas are crucial for this cake is that they obtain the perfect sweetness and moisture you need. Newer ones would be too starchy and would not provide the perfect balance a banana cake needs.
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
Voted my best banana cake by friends and family.
I have made it gluten-free and it works so well.
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 so good with custard.
This recipe was inspired by a few non- vegan recipes and the recipe I used to bake for my children.
- 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 margerine
- 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 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 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.
- Ruby rhubarb and pear crumble
- Moroccan spiced roast carrot hummus
- Pretty in pink beetroot hummus
- Comoros Pilau Rice (African spicy rice)
- Loaded hash browns
I hope you enjoy this cake as much as my friends and family have.
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.