This banana cake was one of the easiest I’ve baked, and let me tell you, it’s a keeper recipe.
I worked off a recipe I found in a newspaper, but I changed it quite a bit to veganize it. To replace the egg, I added an extra banana which gave the cake more yummy banana-ey flavor without the yucky eggy smell. I also substituted for the buttermilk in the recipe with a mixture of soy milk and balsamic vinegar which worked beautifully.
You don’t need a fancy topping on this cake: a simple sprinkling of confectioners powdered sugar does the trick
So here is the recipe. Enjoy, everyone!
Vegan Banana Cake
1 cup whole-wheat pastry flour
1/4 cup canola or other vegetable oil
1/2 tsp baking soda
1 tsp baking powder
1/2 cup sugar
1/8 tsp salt
2 small, very ripe bananas, mashed
1/4 cup soymilk + 1/4 tsp balsamic vinegar (set aside five minutes to curdle)
1 tbsp confectioners’ sugar for dusting
Combine the flour, baking soda, baking powder and salt in a bowl.
Beat together the oil and sugar with a handheld mixer for about two minutes.
Add the soymilk mixture and beat until just mixed.
Add the mashed bananas and beat in. Make sure there are no big lumps remaining.
Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though.
Line a 9-inch square pan with parchment or wax paper. Oil the paper.
Pour in the batter and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center comes out clean.
Place the cake on a rack to cool.
After about 10 minutes, lift out the cake by the parchment paper and place it on the rack to cool thoroughly.
Dust the confectioners’ sugar over the cake. Cut into squares and devour!