I use coconut oil in this cake, but feel free to substitute any light-flavored oil or your favorite vegan butter. It is important to mix the dough until the ingredients are combined. Mixing too much will cause the cake to have a hard and unpleasant texture. This banana cake is made with oil and without butter, milk or buttermilk, so it's dairy-free.
You can make the recipe simple and it will be delicious, but I love adding chocolate chips and nuts for an even better flavor. Simply pour the cake dough into the cake pans of your choice and adjust the time according to the cake. Sugar powder is often used in recipes for delicate baked goods such as meringues, souffles and biscuits. Other recipes that you would like to use with old bananas are my banana bread and my banana muffins with chocolate chips.
This best ever banana pie recipe is based on my mom's famous GF pumpkin pie (see the recipe HERE). It took me several tries to get it right, but today I present to you the best banana cake on the Internet. I used a 9×9 pan as indicated in the recipe, and my cake rose well, but it was flatter than a typical cake usually is. Double the recipe and divide the dough between two 9-inch round cake pans (butter or oil and flour the molds first) for a two-layer cake.
But you'll find that this banana bread recipe has the option of using vegan butter or vegetable shortening if you prefer. Then I looked back at the banana bread recipe (which requires a 9×5 pan) and realized that the amount of bananas and flour used is the same in both recipes. Peel the bananas and add them to a mixing bowl, then mash them with a fork, break the eggs and add them to the banana puree followed by vegetable oil, sugar (light brown sugar and powder), vanilla essence and whisk to combine. I love my vegan banana breads and have quite a few variations in the collection of recipes, such as this oatmeal and banana bread with blueberries, banana and buckwheat bread, and carrot and banana bread.