|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Never tried making a banana cake before? You should and, even though you don't need a reason to, here are three if you're the "show-me" type. It's a popular vegan cake recipe, a delicious and healthy dessert, and, if you're reading this, you probably have a few bananas that you need to use up quickly. Who needs more reasons than that?
Banana cake is a popular dessert for people celebrating Kwanzaa and this vegan banana cake will certainly hit the spot no matter what the occasion is. Similar to banana bread, banana cake is a little bit lighter and sweeter but just as comforting and delicious. Top it off with a vegan cream cheese frosting for a real treat, perhaps with the addition of some crushed nuts and a sprinkle of cinnamon for presentation.
With lots of bananas, you need less oil, so this vegan banana cake is lower in fat than other recipes. As far as vegan dessert recipes go, it's all around pretty great. If you're looking for something with even a little less fat and a little less sugar, you might want to make low-fat vegan banana bread recipe instead.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup oil (vegetable oil, canola oil, or other neutral oil)
- 4 ripe bananas (mashed)
- 1/4 cup water
- 1 teaspoon vanilla extract
Heat oven to 350 F. Lightly grease a 9-inch-square baking pan.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the sugar and oil, then add in the mashed bananas until combined.
Next, add the water and vanilla, stirring to combine.
Finally, add in the flour and baking soda mixture, stirring just until ingredients are lightly mixed and thoroughly wet. You don't want to over mix.
Bake for 45 to 50 minutes in the heated oven or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 15 minutes. Turn it out of the pan onto a wire rack and let it cool completely.