This vegan banana cake is 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 for my absolutely divine vegan banana cake. Enjoy, everyone!
Vegan Banana Cake
A whole wheat and vegan banana cake that's easy to make and absolutely delicious.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 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!
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