Perfect for those overripe bananas sitting on your counter, this veg banana cake is a dream come true. Packed with flavor, easy to make, and utterly delicious, it’s the perfect way to satisfy your sweet tooth without any guilt.
Why This Recipe Works
- Uses overripe bananas for natural sweetness and moisture.
- Simple, pantry-friendly ingredients make it accessible anytime.
- The perfect balance of spices enhances the banana flavor without overpowering it.
- Dairy-free and egg-free, making it a great option for vegans and those with dietary restrictions.
- Versatile recipe that can be customized with your favorite add-ins.
Ingredients
- 3 overripe bananas, mashed
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Equipment Needed
- Mixing bowls
- Whisk
- Loaf pan or cake pan
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your loaf pan or cake pan with a little oil or line it with parchment paper for easy removal. This ensures your cake doesn’t stick and comes out perfectly.
Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, sugar, vegetable oil, water, and vanilla extract. Whisk them together until well combined. The mixture should be smooth and slightly frothy, indicating that the sugar is starting to dissolve.
Combine the Dry Ingredients
In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. This not only mixes them evenly but also aerates the flour, leading to a lighter cake. Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the edges of the pan.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This patience ensures the cake sets properly and doesn’t fall apart when slicing.
Tips and Tricks
For an even moister cake, you can add 1/2 cup of applesauce to the wet ingredients. If you’re a fan of nuts, folding in 1/2 cup of chopped walnuts or pecans into the batter adds a lovely crunch. For a chocolatey twist, mix in 1/2 cup of chocolate chips. Always use overripe bananas for the best flavor and natural sweetness. To check if your cake is done without a toothpick, lightly press the top; it should spring back when ready.
Recipe Variations
- Add 1/2 cup of shredded coconut for a tropical twist.
- Mix in 1/2 cup of peanut butter for a rich, nutty flavor.
- Top with a cream cheese frosting for a decadent dessert.
- Use whole wheat flour instead of all-purpose for a healthier version.
- Add a handful of blueberries or raspberries for a fruity burst.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute to maintain the cake’s texture.
How do I store the banana cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months; just wrap it well to prevent freezer burn.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar to 3/4 cup if you prefer a less sweet cake. The bananas already provide natural sweetness, so the cake will still be delicious.
Summary
This veg banana cake is a simple, delicious, and versatile recipe that’s perfect for using up overripe bananas. With its moist texture and rich flavor, it’s sure to become a favorite in your household.
