Bangin Banana Cake never goes out of style
Banana cake is great because you can make it any time of the year. There’s no special season you must wait for to enjoy this confection. And bananas are available all year long. Bangin banana cake is a beautiful thing. But the only thing that makes it difficult to make this treat, is if you have someone at home that eats bananas like they are going out of style!
And yes I do! No Banana Cake For Me!
So, yes, Zack eats bananas every day.
I used to have an excuse to make banana bread and banana muffins and my favorite, banana cake. You know when bananas start to turn brown they’re in the perfect condition to make a treat!
But my bunch of bananas never has a chance to turn brown anymore! They get eaten before they make it to the brown banana dessert level.
I even buy extra bananas so I’ll have too many!
But Zack always meets the challenge and just eats more bananas! He has them on cereal or for smoothies or peanut butter sandwiches. And mostly, he just eats them as is.
Last week, I tried wrapping up a couple of bananas, setting them apart from the rest of the bunch. When I returned to make the banana dessert, all that was left was the banana skin tops… Wrapped back up! Sigh… Maybe someday I’ll make a banana cake again.
There’s still hope for everyone else!
So if your family eats a normal amount of bananas like most of the rest of the population, and you have some that make it to the brown-speckled stage, rejoice! You now have the best part of the ingredients for a bangin’ banana cake of your own!
You’re making the banana cake? Can I come over?
I hope you try this recipe because it’s so good. And if you do, can I come over for a piece? I don’t know if I’ll ever see another speckled banana in my house again.
Here’s a recipe I highly recommend to top this cake: Bougie Brown Sugar Frosting.
But you could also make the Better Buttercream Frosting for a quicker yet just as yummy topping!
And, if you make the frosting, and you find there’s a lot left over, you could then make Especially Espresso Chocolate Cake.
And then we’ll all probably need a cleanse or a purging of the sugar from our cupboards or something besides dessert…until tomorrow?!
(For inspiration, cleanses, recipes, and great advice, I like to read Kris Carr‘s riveting words to help get back on track.)
Or fill up on a bountiful bowl of veggies to take the sugar guilts away with our Miraculous Minestrone Soup! There you go!
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Ingredients
Method
- Preheat oven to 350 degrees F.
- Lightly grease a 9 x 13-inch baking pan.
- Mix soymilk in a measuring cup with vinegar and set aside for 5 minutes or more to thicken.
- In a large bowl, mix together oil, mashed bananas, sugar, and vanilla.
- In another bowl, whisk or sift together, flour, baking powder, baking soda, salt, and nutmeg.
- Next, mix 1/3 of the dry ingredients into the wet ingredients.
- Then mix in 1/2 of the milk mixture.
- Then add another 1/3 of the dry ingredients and then the rest of the milk mixture, and lastly add the rest of the dry ingredients, along with the nuts, blending well.
- Pour batter into a 9 x 13-inch lightly greased cake pan and bake in the preheated oven for approximately 30-35 minutes, checking with a toothpick for no sign of wet batter.
- Let cool on a wire rack before frosting.
