So long as there are sad looking browning bananas on the kitchen counter, I’ll find a recipe to throw them into.
Fluffy banana cake; this is my go-to use for bananas when I get tired of the old classic banana bread.
It’s an airy and light cake, with a hint of cardamom, vanilla and nutmeg.
A warm and comforting treat for the chilly days ahead.
Wonderful with slow cooked strawberries, this cake is vegan, simple and very easy to make.
The secret to it’s lightness is sifting the dry ingredients twice and getting the batter very smooth.
Fluffy Banana Cake
- 1/2 cup coconut milk + 2 tablespoon apple cider vinegar
- 2- 3 ripe bananas
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tablespoon vanilla essence
- 1/4 teaspoon ground cardamom
- 1 teaspoon nutmeg
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 325 degrees f.
- Add 2 tablespoons of apple cider vinegar to 1/2 cup of coconut milk and set aside for 5 mins
- Blend milk, bananas, and sugar until smooth.
- Gradually add oil and vanilla, and blend until smooth.
- Sift flour, baking soda, salt, cardamom and nutmeg together twice.
- Combine flour and blended mixture, and mix well.
- Put the mixture into a greased pan.
- Bake for about 40 minutes, until top is golden brown.
- Let the cake cool before cutting.
Just what i’m looking for!!!Â11 November, 2011 at 1:34 pm
Thanks, good to hear 🙂11 November, 2011 at 8:32 pm
that is a very beautiful cake! yumm! Richa @Â http://hobbyandmore.blogspot.com/11 November, 2011 at 6:38 pm
Thank you & thanks for visiting 🙂11 November, 2011 at 8:31 pm
This looks fabulous. Will make one day.12 November, 2011 at 5:31 am
Hi Tia! 🙂 it tastes really good too. I hope you do make itâ€¦12 November, 2011 at 9:42 am
Wow!!! I saw this pic on tastespotting and had to check out your blog! Â Beautiful pics, beautiful blog!12 November, 2011 at 1:02 pm
Hi Gwen, Thank you! 🙂12 November, 2011 at 6:11 pm
This cake looks truly fluffy! Since becoming vegan many of my muffins and cakes come out flat, so I proceed with caution with when trying new vegan recipes. I would like to try this recipe and would like to know what type of coconut milk you recommend. Did you use the canned type that is often used in Thai cooking, or something else?24 November, 2013 at 7:44 pm
Hi Yomi, sorry to hear you haven’t been having much luck with vegan baking. Don’t give up, it takes a bit of trial and error to get it right. 🙂 Canned light coconut milk should be fine – remember to sift the flour and use a mixer (hand mixer works perfectly) if you can. Good luck and please keep me updated. 🙂25 November, 2013 at 12:41 pm