Island Banana Cake

This is my mom’s non-vegan recipe for regular banana cake that I adapted. Use manzanos, or baby bananas, for a less starchy texture and a slightly lighter, fruitier taste that helps keep the eggless cake from getting too heavy and thick.

Share this

Makes one cake

What You Need for the Cake:

  • 1/2 cup vegan margarine, softened
  • 1-1/2 cups sugar
  • 1 tablespoon egg replacer diluted in 4 tablespoons warm water
  • 2 cups cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cup ripe manzanos, mashed
  • 1/4 cup vegan sour cream
  • 1 teaspoon vanilla

What You Do for the Cake:

  1. Preheat oven to 350 degrees and grease 9 x 12 pan. In a large bowl or electric mixer, beat margarine and sugar until smooth.
  2. In another bowl, sift together prepared egg replacer, cake flour, baking powder, baking soda and salt. Pour into the sugar mixture and stir gently.
  3. Stir in manzanos, sour cream, and vanilla. Pour into pan and bake 25 to 35 minutes, or until golden brown. Frost with Vanilla Creme Frosting.

What You Need for the Vanilla Crème Frosting:

  • 1/4 cup vegan margarine, softened
  • 2 cups powdered sugar
  • 2 tablespoons soymilk
  • 1 teaspoon vanilla

What You Do for the Vanilla Crème Frosting:

  1. In a bowl or electric mixer, blend all ingredients until a frosting consistency is reached.