Banana Cake Recipe

Taken from my cookbook: Clara Cakes: Delicious and Simple Vegan Desserts for Everyone! 

I use this banana cake recipe as a basis for a lot of my creations. I grew up eating banana bread all the time, so maybe that’s where my love of it stems from. This banana cake is truly banana cake, not a dense muffin, not bread baked in a muffin tin, but a fluffy, delicate, cake. In this recipe the banana IS the egg replace since it does a great job of binding up all the ingredients and holding it together. 

DOUBLE THIS TO MAKE A 9 inch 2 layer cake!!! 

Banana Cake:

1 1/4 cups flour

1 cup sugar

1/3 cup soymilk

1/3 cup coconut milk

1/2 cup blended banana (use a very ripe banana) 

1/2 cup melted vegan butter OR 1/3 cup canola oil 

1 tbsp coconut vinegar or apple cider vinegar 

1/4 teaspoon baking soda

1 1/4 teaspoon baking powder

1 teaspoon banana extract

1 tablespoon vanilla extract

Yield: 1 dozen or one 9 inch round cake layer

1.) Preheat oven to 350 degrees. Line a muffin pan with twelve cupcake liners. 

OR

1.) Preheat oven to 350 degrees. Trace a 9 inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top. 

2.) Preheat oven to 350 degrees. Line a muffin pan with twelve cupcake liners.

3.) Whisk together coconut milk, soymilk, and vinegar til foamy in a large bowl. Set aside. 

4.) Mash ripe banana til smooth. 

5.) Sift the flour, baking soda, baking powder, and salt in a medium sized bowl. 

6.) In a separate bowl, whisk together the butter, blended banana, coconut milk, soymilk, and extracts until nicely incorporated. OR: whisk milk vinegar combo, oil, sugar, and vanilla extract together. 

7.) Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.

8.) Line a muffin pan with twelve cupcake liners. Using an ice cream scooper, fill cupcake liners about two thirds of the way full. Bake for 18 minutes or until knife comes out clean. Transfer to cooling rack. Frost cupcakes when completely cooled.

OR

7.) Bake cake for 25 minutes or until a toothpick comes out clean when poked in the center of the cake. 

8.) To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.

Vanilla Frosting

1/2 cup shortening 

1/2 cup vegan butter

2-2.5 cups powdered sugar

1/2 tbsp vanilla extract 

2 tablespoons soymilk

1.) Using an electric mixer with the whisk attachment, cream together the shortening and vegan butter on high speed until completely smooth. 

2.) On medium speed, add in the powdered sugar. Mix until smooth, making sure to scrape sides of the bowl. 

3.) Add in the vanilla extract and soymilk. Mix on high speed for about a minute, or until any graininess is mixed away.  If graininess persists, add more soymilk and mix on high. 

NOTE: If making a two layer cake you will need to double everything in this recipe except the pudding. 

ENJOY! 

Clara PolitoComment