Banana Cake

This recipe is a lot like the banana bread recipe. It’s been altered to taste a little more rich and when eaten straight from the oven, the cake tastes like one of those pudding cakes. It’s so yummy!

Banana Cake Bites- I think these were the star attraction of the snack table...
Banana Cake Bites- I think these were the star attraction of the snack table…

– This recipe is good made a week in advance and stored in the freezer too! Just thaw in the fridge for 24 hours -frost or slice & toast and enjoy!

Ingredients:
Cake:
1/3 c margarine
1/2 c sugar
4 ripe bananas mashed
1/2 c almond milk
1 tsp vanilla
1/2 c coconut whipped cream
1/2 tsp cinnamon
Dash nutmeg
2 c cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda

Frosting:
1/3 c natural, creamy peanut butter
1/2 tsp vanilla extract
1/4 c Earth balance
1 c powder sugar
1/4 c non hydrogenated vegetable shortening
1 Tbs almond milk or more- to make a thinner consistency

Directions:

For the Cake:
-Preheat the oven to 350 degrees
-Using an electric hand mixer, cream together the margarine and the sugar.
-Add the bananas, almond milk, vanilla, coconut whipped cream, cinnamon, and nutmeg- use a spoon to combine all these wet ingredients.
-In a separate, larger bowl, combine all the dry ingredients, make a well in the center and pour the wet ingredients in.  Mix just until wet.
-Pour into a 11×7 baking pan or something close to that.  (You can also use a cupcake pan just alter the baking time.)-Bake for about 20-30 minutes, just until the cake is not wet in the middle.

(This cake freezes well, with out frosting, and wrapped up tight.)

For the Frosting:
-Allow the butter to soften in a large bowl, then add the rest of the ingredients and mix with an electric hand mixer until smooth and fluffy. (About 5-6 minutes). Add any extra powder sugar or almond milk you need to adjust the thickness to your liking.
-Spread onto the cake (or cupcakes) or pre-slice the cake (as you see in my photo) and pipe frosting on top of each square of cake.  Decorate with banana chips if you like.

*If you keep your frosting thick and store in the fridge, it will hold up well over night and you can arrange the cakes on a platter the next day for serving.

 

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