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Vegan Banana Cake Recipe

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This recipe for Vegan Banana Cake, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Spencer-Morris Family
Added: Wednesday, April 1, 2009


3 ripe bananas
1/4 c. vegetable oil
1/2 c. brown sugar, packed
1 tsp. salt
Egg replacer (*), equal to one egg
1 tsp. vanilla
1 1/2 c. soft whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. semi-sweet chocolate pieces
1/4 tsp. ground nutmeg and cinnamon
1/2 c. broken, toasted Pecans (optional)

Preheat the oven to 350 degrees.

In a large mixer, cream the bananas with the oil, sugar and vanilla. Add the egg replacer and the salt to the banana mixture. Once well combined, add the baking powder and soda, followed by the flour, adding it in two batches, followed by the chocolate and pecans (if using).

Oil and dust an 8-inch round pan with flour. Pour in the batter and bake on the middle rack for about 40-45 minutes. Check bounce at the center of the cake or insert and remove a toothpick. The cake is moist but it should come out fairly clean. Allow to cool slightly and dust with confectioners sugar.

Adapted from http://www.grouprecipes.com/.

Personal Notes:
Personal Notes:
(*) Some egg replacers include tofu, bananas, flax seeds, soy yogurt, or Ener-G Egg Replacer. Check the website, The Post Punk Kitchen, for directions and more recipes.




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