INGREDIENTS
– 1 ½ cups non-dairy milk
– 1 teaspoon white vinegar
– 1 ½ cups mashed banana
– ¾ cup organic sugar
– ½ cup organic brown sugar
– 10 tablespoons vegan butter
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 ½ teaspoons baking soda
– ½ teaspoon cinnamon
– ½ teaspoon salt
– Vegan buttercream
– ½ cup chopped walnuts
STORAGE
The best way to store vegan banana cake is to keep it in the original baking dish and cover it tightly with plastic wrap, or, if you're freezing it, place it in a freezer bag.
FREQUENTLY ASKED QUESTIONSCan this cake be made gluten-free?
I haven't tested a gluten-free version of this recipe, but I'd recommend substituting an all-purpose gluten-free flour blend if you'd like to give it a try.
Why is my banana cake so dense/dry?
Usually this is because your bananas aren't ripe enough. Using bananas with lots of brown spots is essential, as they contain more sugar and less starch, which can dry out your batter.