Ingredients:
- 1 1/2 cups (180g) whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100g) brown sugar (or coconut sugar)
- 2 medium ripe bananas (about 1 cup mashed)
- 1/4 cup (60ml) vegetable oil (or coconut oil)
- 1 tsp vanilla extract
- 1/2 cup (120ml) plant-based milk (almond, soy, or oat milk works great)
- 1 tbsp lemon juice (or vinegar as a substitute for tanginess)
- 1/4 tsp ground cinnamon (optional for extra flavor)
Instructions:
Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
Prepare dry ingredients:
In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Sifting helps prevent any lumps and ensures even mixing.
Prepare wet ingredients:
In another bowl, mash the ripe bananas with a fork until smooth (you can leave a few small chunks if you like). Add sugar, oil, plant-based milk, and vanilla extract. Mix everything well until combined.
Combine wet and dry ingredients:
Slowly add the wet ingredients to the dry ingredients. Stir gently until the batter is smooth. Avoid overmixing to keep the cake light and fluffy.
Add the acid:
Stir in the lemon juice (or vinegar). This helps the baking soda react and creates a lighter texture in the cake.
Bake the cake:
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
Tips & Tricks:
Use really ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas (with spots) are perfect for this recipe!
Don’t skip the baking soda: The baking soda combined with the lemon juice (or vinegar) makes the cake rise and gives it a light texture.
Optional add-ins:
You can add chopped nuts (like walnuts or almonds) or chocolate chips to the batter for some crunch or sweetness.
A handful of raisins or dried cranberries can also add some nice chewiness.
Make it a layered cake: If you want to make it into a layered cake, just double the recipe, bake two layers, and frost them with a vegan chocolate or vanilla frosting.
Sweetness level: If your bananas are really ripe and sweet, you can cut down on the sugar a little. Taste the batter before adding all the sugar and adjust if you like it less sweet.
Optional Frosting:
If you’d like to add some frosting, a simple vegan chocolate ganache or a vegan whipped cream goes really well with this banana cake!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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