In honor of Mother’s Day it’s all about all things sweet.
… and not to mention comforting. With banana cake here’s certainly both.
Call it banana bread or call it cake, I don’t know any mom who hasn’t cut out a slice after the need has arisen to use up some over ripened bananas.
So perfect for a Mother’s Day luncheon, especially if your Mother in Law happens to be vegan, as is mine.
There is certainly no reason to deprive any woman on her big day!
As most moms will tell you this is the best way of using up those bananas. In our house we’re pretty particular over the colour yellow so once bananas are streaked with brown they’re destined for the freezer where they keep wonderfully until something delicious is ready for them.
Happy Mother’s Day to all!
EGGLESS BANANA CAKE
3 Ripe Bananas
1/4 Cup Vegetable Oil
1/2 Cup Brown Sugar, packed
1 teaspoon Salt
Replacer equal to one egg (+ water to package direction)
1 teaspoon Vanilla
1 1/2 Cup Soft Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Broken, Toasted Pecans (optional)
Preheat the oven to 350ºF.
In a large mixer, cream the bananas with the oil, sugar and vanilla.
Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.
Once well combined, add the baking powder and soda, followed by the flour, adding it in batches.
Stir in chocolate pieces and nuts, if using.
Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the centre rack for about 40 -45 minutes.
Check bounce at the centre of the cake or insert and remove a toothpick. The cake is moist but it should come out fairly clean.
Allow to cool slightly and dust with confectioners sugar.
This recipe will also make a great loaf (55 – 65 minutes), 12 muffins(18-20 minutes) or 24 mini muffins (about 13 – 15 minutes).