 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Who in their right mind doesn't like banana cake?? This is a twist on the version that everyone's grandmother baked to make you to feel better - except it's vegan. Moist, fluffy and vegan! Ingredients:
3 ripe bananas |
1/4 cup vegetable oil |
1/2 cup brown sugar, packed |
1 teaspoon salt |
replacer equal to one egg (+ water to package direction - 1tsp to 1t) |
1 teaspoon vanilla |
1 1/2 cup soft whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup semi-sweet chocolate pieces |
1/2 cup broken, toasted pecans (optional) |
Directions:
1. Preheat the oven to 350º.
2. In a large mixer, cream the bananas with the oil, sugar and vanilla.
3. Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.
4. 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)
5. Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the middle rack for about 40 -45 minutes.
6. 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.
7. Allow to cool slightly and dust with confectioners sugar.
8. This recipe will also make a great loaf (55 - 65 minutes), 12 muffins(18-20 minutes) or 18 mini muffins (about 15 minutes).
|
|