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Banana cake Recipe

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This recipe for Banana cake is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake

3 very ripe large bananas
3 cups cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
3/4 cup room temp vegan butter
1 cup sugar
1/2 cup dark brown sugar
3 egg replacers ( I used bob mills egg replacer powder)
2 tsp vanilla extract
1/2 tsp banana extract
1 1/2 cup plain soy milk
1 tbsp apple cider vinegar

Cream cheese frosting

1 container vegan cream cheese room temp.
1/2 cup softened vegan butter
3 cups powdered sugar
1 tsp vanilla extract
pinch sea salt
1 cup chopped walnuts(optional)


Directions:
Directions:
Preheat oven to 350,grease a 9 x 13 square pan.Make the egg replacer and set aside (this usually is 1 tbsp of egg replacer to 2 tbsp of water). Mash the bananas and set aside.Whisk all the dry ingredients (except sugars) in a large bowl and set aside.In a stand mixer cream the butter and sugars until light and fluffy. Add the vanilla, banana extract. egg replacer and vinegar and mix on low speed. Add 1 cup at a time of the flour mixture alternating with the soy milk.Stir in the mashed bananas .Pour into prepared pan. Bake 20 to 25 min or until top springs back (ovens vary so check after 20 min ).Put in freezer to cool for 45 min(this step helps keep it moist).Remove from freezer and put in frig.For the frosting, cream the cream cheese and butter in a stand mixer. Add the vanilla and a pinch of salt. Add 1 cup at a time of the powdered sugar.Mix till creamy. Frost the cake and store in the frig.Top with walnuts

Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
1 hr 30 min

 

 

 

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