|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 2g||8%|
|Total Sugars 32g|
|Vitamin C 5mg||26%|
|*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.|
This banana cake is a popular vegan cake recipe, a delicious and healthy dessert, and a great way to use up those ripe bananas sitting in the fruit bowl. It is also commonly part of a Kwanzaa celebration. But no matter the occasion or the reason, this vegan dessert will certainly hit the spot and makes a great snack or dessert. Similar to banana bread, banana cake is a little bit lighter and sweeter but just as comforting and delicious.
The generous amount of bananas means you need less oil, so this vegan banana cake is lower in fat than other recipes (and egg-free). If you like, 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.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup neutral oil, such as vegetable or canola
4 medium ripe bananas, mashed
1/4 cup water
1 teaspoon pure vanilla extract
Steps to Make It
Gather the ingredients.
Preheat the 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.
Add the water and vanilla, stirring to combine.
Add in the flour and baking soda mixture, stirring just until the ingredients are lightly mixed and thoroughly wet. Make sure not to over-mix.
Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven, place it on a wire rack, and let cool in the pan for 15 minutes. Turn it out of the pan onto the rack and let it cool completely.
Cut into squares and enjoy.
Finish With a Frosting
Top off the cake with a vegan cream cheese frosting or with a frosting made of raw vegan coconut butter, agave nectar, and lemon.
What if my bananas aren't ripe?
Over-ripe bananas in the fruit bowl are often the impetus to make banana cake or bread, but if you are determined to make this cake and your bananas haven't reached that soft stage yet, there is a trick you can try. Place peeled bananas on a baking sheet in a 300 F oven for 15 to 20 minutes; the heat will bring out the fruit's sweetness and soften the flesh.
And if you have the opposite situation and are concerned your bananas are too far gone, as long as there is no mold growing, they are safe to use.
If you often find yourself with over-ripe bananas, freezing is a great way to store them for later use, whether to use them in smoothies, breads, cakes, or muffins. To make preparation for recipes easier, peel the bananas before freezing; you can place whole bananas in zip-top bags and freeze, or slice them, flash freeze, and then store them in airtight containers.