Banana Cake
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups plain flour (280g)
  • 3½ tsp baking powder
  • 1 tsp bi-carb
  • 3 large ripe bananas
  • 1⅔ cups castor sugar (370g)
  • 125g vegan margarine
  • 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water & sit for 5 minutes)
  • 100ml vegan buttermilk (almond milk mixed with 1 tsp white vinegar)
  • 2 tsp vanilla extract
  • ICING
  • 150g vegan margarine
  • 500g icing sugar (confectioners sugar)
  • 3 tsp vanilla extract
  • ½ cup coconut flakes
  • ½ cup pecan pieces
Instructions
  1. Pre-heat oven to 175°C (347°F)
  2. In a food processor, blitz banana until smooth
  3. Add sugar and flax eggs & blitz until combined
  4. Add margarine & blitz until combined
  5. Add milk & vanilla & blitz until combined
  6. Add flour & blitz until just combined – don’t over mix or your cake will be tough. Use pulse button if your processor has one & press 2 or 3 times
  7. Pour into a cake time lined with baking paper
  8. Bake 35 - 40 minutes - do not open the oven before this time or the cake might sink in the middle.
  9. Test cake and if not ready, leave in for another 5 minutes or so. Remember though that you do want this cake to be nice and moist so don’t overcook.
  10. Cool in pan.
  11. When cool, remove from pan and slice in half through the middle of the cake. Use a large knife that is longer than the cake is wide. Carefully remove the top of the cake and place top down on the cake stand or cake plate you will be serving from.
  12. Add some of the icing to the cake and smooth with a palette knife until it goes to the edges. Sprinkle pecan pieces onto the icing.
  13. Carefully place the other half of the cake on top with the cut side down. If you are baking 2 cakes then repeat the process until all layers are on the cake with icing and pecans in the layers. (You will need to make double the icing if using 2 cakes).
  14. Use the remaining icing to ice the top and sides of cake. Smooth the icing on the sides and on the top, create little peaks by flicking up the top of the palette knife.
  15. Sprinkle coconut flakes over the top of the cake and it is ready to serve.
  16. Refrigerate cake if it isn’t all being eaten that day.
  17. ICING
  18. Add margarine to a bowl and use a mix-master or hand mixer to beat the margarine until smooth.
  19. Add half icing sugar and beat until combined.
  20. Add rest of icing sugar and vanilla and beat until combined
Recipe by my vegan plate at https://www.myveganplate.com/banana-cake/