How to make it

  • Preheat the oven to 350º.
  • 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 two batches, followed by the chocolate and pecans (if using)
  • Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the middle rack for about 40 -45 minutes.
  • Check bounce at the center 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 18 mini muffins (about 15 minutes).

Reviews & Comments 9

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  • healthytcd 14 years ago
    It works fine with splenda
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    " It was excellent "
    kanedacorp ate it and said...
    I ran out of wholemeal flour while making this so used a mix of plain white and cornmeal for the other half and the result was delicious. Next time I might sprinkle the top with some cane sugar and maybe try adding some cinnamon and nutmeg too :)
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  • froggythefrog 14 years ago
    Bookmarking this one. :)
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  • deister 14 years ago
    I tried this with gluten-free flour (Bob's Red Mill), and used ground up flax seed and water as the egg replacer (2 tsp ground seeds and 1 tbs water), then baked in a 9 inch square pan for 35 minutes. It came out really well, perhaps a bit over done but with overall good texture and flavor. If I make it again I might cut the cooking time a little and add some more water or apple sauce for a little more moisture. I omitted the chocolate and nuts and added 1/4 tsp cinnamon as suggested previously. Overall a great vegan recipe.
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  • sonyagadhoke 15 years ago
    this sounds simply delicious!
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    " It was good "
    cgendy ate it and said...
    This is a simply delicious cake! I just omitted the choco chips and subd walnuts for pecans, cuz thats what I had on hand. I also added 1/4 tsp each of ground nutmeg and cinnamon... trust me it seems little, but makes quite a taste difference.
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    " It was excellent "
    richcrisler ate it and said...
    I always loved this when I was growing up.
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  • dayna 17 years ago
    Spenda just scares me....
    Canola oil, on the other hand, I have used quite often in this recipe. It works perfectly!
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  • hottamale 17 years ago
    I'll be trying this very soon. I have a huge bowl of banana's on the table that will be perfect for this cake in a day or two. I love the fact it's made with whole wheat flour. Have you tried substituting Brown Sugar Splenda & Canola Oil? Was wondering if it would still turn out ok?
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