I love banana cake. I love that I have something to make with those bananas that I forgot about and now are too ripe for cereal. And there is something so mouthwatering when a banana cake (or bread) is baking.
ENJOY!
BANANA CAKE
Preheat oven to 375°F Bake: 30-35 minutes Serves: 16-20
INGREDIENTS:
3 Bananas, very ripe and mashed
3/4 Cups maple syrup
2 Teaspoons vanilla extract
1 Cup almond milk (or other milk of your choice)
2 Teaspoon apple cider vinegar
3 Cups all-purpose flour
1 Teaspoon baking soda
3 Teaspoon baking powder
1/4 Teaspoon salt
DIRECTIONS:
Pour milk and apple cider vinegar into a cup. Stir and set aside. In a bowl, add all the dry ingredients together and whisk until incorporated. In another bowl add the bananas, maple syrup, vanilla extract and the milk and apple cider vinegar and stir until incorporated. Slowly add the wet to the dry mixing gently together until you get a sort of stiff batter. Don’t mix too much or it will become gummy.
Lightly grease a 9 x 13 dish. Pour the batter into the baking dish and place in the oven for 30-35 minutes or until a toothpick comes out clean. Allow to cool.
In place of a frosting, I think this needs only some powdered sugar sifted on top.
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