Tuesday, July 10, 2012

My Perfect Banana Cake

     No eggs, no butter, but feels like a pound cake. A totally guilt free banana cake that can be totally vegan. The secret is using plantains because it gives the cake volume and texture. Also, when pureed, plantains are sweeter and not bitter-tasting compared to other bananas. That's why it's perfect to use in making a simple frosting because it's thick so it holds itself really well on the cake.

     This cake is best served with coffee or tea. :)

Banana cake:
  2 cups all purpose flour
  1 cup brown sugar
  1 1/4 tsp baking powder
  1 1/4 tsp baking soda
  1 tsp salt
  2 cups pureed ripe plantains (about 6 bananas)
  1/3 cup vegetable oil
  3/4 cup milk (soy milk or whole milk will do)
  1 tbsp lemon juice
  2 tsp vanilla

Banana Frosting
  2 cups pureed plantains
  1 cup brown sugar

Cooking instructions:
  1. Sift together flour, baking powder, sugar, baking soda and salt.
  2. In a separate bowl, whisk together the wet ingredients until well incorporated.
  3. Fold in dry ingredients until no more flour is seen.
  4. Bake in a 350 degree oven for 30 mins until brown.
  5. Let it cool and refrigerate before slicing the cake layers.
  6. Make the frosting. Combine pureed plantains and sugar in a saucepan.
  7. Cook over medium-low flame while whisking continuously. When it starts to bubble, lower the heat to low.
  8. Cook until thick and cool down while still whisking.
  9. Fill and frost the cake. Sprinkle with cocoa powder.

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