I saw a recipe on Pinterest for banana cake that I thought was going to be egg-free. But when I opened the link, it had eggs. Boo! But my mouth was already watering for banana cake. What is a gal suppose to do?
I thought about it for a few days and decided to create my own recipe. What do you know, it turned out great! I even made a two layer cake!
The cake recipe can easily be made dairy-free. I frosted mine with Cream Cheese Frosting (EF, GF) and topped it with toasted pecans. If you are allergic to dairy, use your favorite dairy-free frosting or you could simply sprinkle with powdered sugar. And of course the pecans would be optional, too. Enjoy!
If you like this recipe, you must also try my most popular recipe for Banana Muffins (EF, DF).
6 medium mashed bananas
½ c vegetable oil
½ c milk or non-dairy milk
2 t vanilla extract
3 c flour
2 c sugar
2 t baking powder
2 t baking soda
1 t salt
2 T white vinegar
Preheat oven to 350o. Cut out wax paper into a circle that fits the bottom of two round cake pans. Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides. Set aside.
Mix cake in a bowl or with a stand mixer. Blend the bananas until smooth. Add oil, milk and vanilla mixing until combined. Slowing add in the dry ingredients, while mixing the batter. Once batter is smooth, then mix in vinegar. The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early.
Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean. Cool cake in pans on wire rack for about 20-30 minutes. Invert onto wire rack, carefully peel off wax paper and cool completely. When cooled, frost with your favorite icing.
Note: I have not yet tried this cake in a 9x13 cake pan. When and if I do, I will update the cook time here. If you try it first, let me know how it turned out! Thanks!