Vegan Banana Cake
Super moist & dense vegan Banana Cake. One part banana bread, one part coffee cake.
Ingredients
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar any granulated sugar may be substituted
- 1 tsp cinnamon
- 1 cup gluten free flour mix I like King Arthur brand for gluten free baking
- 1 tsp vanilla extract
- 1 tbsp egg replacer use package directions for this, usually requires pre-mixing with water
- 2.5-3 cups mashed very ripe bananas
- 1/2 cup chopped nuts walnuts or pecans are fantastic here
- 1/4 cup melted fat of choice coconut oil, avocado oil, butter, ghee all work great
Instructions
- Preheat oven to 350 degrees
- Whisk baking soda & powder, cinnamon, flour, and salt. Set aside.
- Stir together melted butter, eggs, vanilla & bananas
- Combine wet and dry ingredients. Stir just until combined.
- Bake for 30 minutes. Check. Bake an additional few minutes if needed. Toothpick inserted in middle of cake should come out clean when done. Cool cake for 15 minutes before inverting. Cake will be heavy for its size and will be very dense and moist.
- Serve warm or cool completely & glaze with peanut butter glaze. Recipe follows
Notes
The key to this recipe is the use of EXTREMELY ripe bananas. The skins should be dark and bananas very soft. This allows you to use less sugar and fat in the cake with great result.