Banana cake is great to make when you have some ripe bananas and you don’t want them to go to waste. I took a regular recipe (using regular all-purpose flour and sugar) and just substituted the ingredients for some healthier choices. Some times people ask me if there is a vegan recipe for this or that but you know what? If there is not one we can make it into one! That is the beauty of creativity! Creativity is not just about art. It is used on everything that you do. To me it is an essential part of being alive. Even writing this sentence right now is a creative process! So let’s get to our creative banana cake!
- 2 1/4 cups all-purpose flour (In the healthy case I substituted for whole wheat pastry flour. If you are gluten-free style use your favorite GF flour)
- 1 1/2 cup sugar ( I used raw coconut sugar for this one)
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt (sea salt – funny how everything sweet needs a little bit of salt)
- 1 cup mashed ripe bananas (about 3, organic of course!)
- 3/4 cup buttermilk or sour milk (I made sour milk using organic whole coconut milk)
- 1/2 cup shortening (used coconut oil)
- 1 teaspoon vanilla
- 2 eggs (you can use egg replacer)
I also added walnuts to my recipe just because I love them! 1 cup chopped walnuts
- Grease and lightly flour two 8×1.5-inch 0r 9×1.5 round baking pans or grease one 13x9x2-inch baking pan. Set pan(s) aside.
- In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, sour milk, oil and vanilla.
- Beat with electric mixer on low speed till combined. Add eggs; beat on medium speed for two minutes. Pour batter into prepared pan(s).
- Bake in a 350° F oven for 25 to 30 minutes for round pans or about 35 minutes for 13×9-inch pan or until a wooden toothpick comes out clean.
- Let cake cool down on wire rack.
*You can make sour milk by using 1 tablespoon of lemon juice or vinegar in a 1 cup glass measuring bowl. You then add enough milk to make 1 cup total and let it sit for 5 minutes before using it.