Oh those banana…. I try to eat them all but sometimes we just don’t..so I am always looking for something to do with them.
I had a couple criteria for the cake I wanted to make. I wanted it simple… not a loaf…easily adapted to using non-diary ingredients…most banana cake or loaf recipes call for some kind of dairy added to the batter. I found a recipe of Ina Garten’s on Food Network for Old=Fashioned Banana Cake. Knowing it would be great since it was Ina’s recipe I decided to make it parve…the fat in the recipe is oil which is perfect . I made one other simple ingredient swap & the cake came out great!
I was not sure if it would work but I was pleased that it did. The recipe called for sour cream… I used coconut milk… could not taste the coconut & the cake was moist & delicious!
Here is my recipe
2 ripe bananas
3/4 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup coconut milk, mixed well in the can *** you will have leftover coconut milk, put it into a ziplock bag,,,label it, put it in the freezer for another use
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
Optional…icing sugar to sprinkle on top of the cooled cake
Preheat oven 350f
Grease a 9 inch round cake pan
- Mash the bananas
- In the bowl of a mixer or you can even use your food processor, mix the mashed bananas, & the sugars together.
- Add the oil, eggs, coconut milk & vanilla ..mix well. Scrape down the sides of the mixer or food processor bowl to make sure you combine all of the ingredients
- Combine the flour, baking soda & salt together.
- Add the flour mixture to the batter & mix combined.. do not over-mix but make sure that all of the dry ingredients are mixed in
- Pour the batter into the prepared cake pan
- Bake in the preheated oven until a cake tester comes out dry, approx 45 – 50 minutes
- Let cool in the pan for 15-20 minutes then turn it out on a cooling rack
- Sprinkle with icing sugar if desired.