Vegan Banana Cake
This Vegan Banana Cake is the best banana cake you will ever have. You wont miss butter or eggs in this recipe. It's soft and flavorful with delicious banana flavor and studded with walnuts
This Vegan Banana Cake is the best banana cake you will ever have. You wont miss butter or eggs in this recipe. It's soft and flavorful with delicious banana flavor and studded with walnuts
- Carbohydrate 56.9478031578829 g
- Cholesterol 0.612499998757335 mg
- Fat 11.7158450062369 g
- Fiber 0.74587502092123 g
- Protein 3.17908249901374 g
- Saturated Fat 0.82967171905924 g
- Serving Size 1 1 slice (102g)
- Sodium 24.6136249776922 mg
- Sugar 56.2019281369617 g
- Trans Fat 0.678041531315251 g
- Calories 333 calories
Step-by-step
- Preheat the oven to 350F.
- Oil and flour 8-inch cake or pie plate.
- In a large bowl mash 2 bananas until very smooth.
- Add oil, water, vanilla, orange oil and mix well.
- Add brown sugar and mix.
- Add flour and baking powder and mix just until flour disappears.
- Add walnuts and mix well.
- Pour the batter into the prepared cake pan.
- If you are using another banana on top, then slice it lengthwise into 4-5 slices and place on top. Alternatively you could dice it into circles and cover the top with them.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Unlike a quick bread baked in a deep loaf pan, a thinner cake baked in an 8-inch plate requires careful monitoring to prevent the exterior from over-browning before the center sets. Thoroughly greasing and flouring the pan guarantees clean release, which matters immensely when working without eggs to provide structural integrity. Over-mixing the batter after adding the flour develops gluten strands that yield a rubbery crumb rather than a tender one, so fold the dry ingredients until just incorporated.
Freezing this baked good successfully requires wrapping the completely cooled cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months. Thaw frozen portions overnight in the refrigerator before bringing them to room temperature on the counter.
Brown bananas with heavily spotted peels deliver superior natural sweetness and moisture compared to yellow fruit. Substituting frozen bananas requires draining excess liquid after thawing, as thawed fruit releases significantly more water than fresh produce, which will alter the final batter viscosity.
