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Dayna / All my dishes 2 years, 10 months ago
Who in their right mind doesn't like banana cake??
This is a twist on the version that everyone's grandmother baked to make you to feel better - except it's vegan.
Moist, fluffy and vegan!
Prep:10m Cook:55m Servings:10
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Dayna |
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cgendy 2 years ago said:
ADD 1/4 tsp each of ground nutmeg and cinnamon... trust me it seems little, but makes quite a taste difference.
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hottamale 2 years, 10 months ago said:
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?
dayna 2 years, 10 months ago said:
Spenda just scares me....
Canola oil, on the other hand, I have used quite often in this recipe. It works perfectly!
richcrisler 2 years ago said:
I always loved this when I was growing up.
cgendy 2 years ago 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.
sonyagadhoke 1 year, 7 months ago said:
This sounds simply delicious!
deister 3 months, 2 weeks ago said:
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.
froggythefrog 1 month, 2 weeks ago said:
Bookmarking this one. :)