The best banana cake you will ever taste! This versatile vegan banana bread recipe can be made as a loaf, cake, or muffins, and is egg-free, dairy-free and nut-free .
Ingredients
Wet Ingredients
4 ripe bananas, mashed
½ cup oil (or very ripe avocado, mashed)
½ cup sugar (a little less if your bananas are very ripe)
1 tsp vanilla extract
Unsweetened applesauce, if needed for moisture
Dry Ingredients
1½ cups whole wheat flour
½ tsp baking soda
1½ tsp baking powder
Optional Ingredients (add to taste)
chocolate chips
sunflower seeds
crushed walnuts
caramelized macadamia nuts
blueberries (if you use frozen, let them fully thaw and rinse first)
Instructions
Line two loaf pans or a springform pan with parchment paper and set aside.
Preheat your oven to 180 degrees C.
In a large bowl combine your wet ingredients (mashed bananas, sugar, oil, and vanilla). Stir until it takes on a uniform texture.
Add any chosen optional ingredients to your wet mixture and stir until distributed evenly.
In a small bowl mix your dry ingredients (flour, baking soda, baking powder) until well blended and fold it into the wet mixture (two bowl method) or simply pour your dry ingredients onto the wet ingredients and gently stir only the dry ingredients before folding it into the wet ingredients (one bowl method).
Stir well, looking out for any dry ingredients that fall to the bottom of the bowl.
When well blended, spoon your batter into the pan(s).
Place in the oven and let cook 20-25 min until the cake begin to brown nicely. As a quick check that it is ready, the surface should spring back if you gently push it.
Remove from the oven and let cool before removing from the pan to serve.
Best to store these in the fridge and warm before serving.