Vegetarian Banana Cake
This moist and flavorful vegetarian banana cake is a perfect way to use up overripe bananas while baking a delicious, eggless treat. It’s an easy, one-bowl recipe that’s great for beginners and experienced bakers alike.
Equipment
- 1 Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- 9-inch round or square cake pan
- Wire rack
- Spatula
Ingredients
- Main Ingredients:
- 3 large ripe bananas approx. 1 1/2 cups, mashed
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons ground flaxseeds
- 2 cups unsweetened soy milk
- 3/4 cup vegan butter melted
- 1 cup granulated sugar
- Optional Mix-Ins:
- 1/2 cup chopped walnuts
- 1/4 cup non-dairy chocolate chips
- 1 teaspoon ground cinnamon
- Handful of dried fruit
Instructions
- Preheat & Prepare: Preheat oven to 180°C (350°F). Grease a 9-inch cake pan.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
- Mix Wet Ingredients: Add melted vegan butter, unsweetened soy milk, and ground flaxseeds. Stir well.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix the Batter: Gradually fold the dry ingredients into the wet mixture. Stir until just combined. Do not overmix.
- Add Mix-Ins (Optional): Fold in walnuts, chocolate chips, cinnamon, or dried fruit for added flavor.
- Bake: Pour batter into the prepared cake pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!