Recipe: Vegan Triple Banana Cake

vegan triple banana cake
Photo courtesy: Janet Hudson of Vegan Feast Catering

With so many summer celebrations around the corner, all your guests will be looking for something sweet and delicious to indulge in at the end of the night. Consider the triple banana cake when prepping for your Mother’s Day celebrations. Don’t hesitate to bring out the big guns and surprise everyone with this recipe at the family barbeques for Memorial Day weekend or Fourth of July weekend. This may be a favorite recipe for those that enjoy vegan treats.

Ingredients

  • 2 cups flour
  • 1 ½ tsp baking soda
  • 1/2 tsp salt
  • 1 cup raw sugar
  • 2 tbsp oil
  • 4 ripe bananas, mashed
  • 1/4 cup rice milk
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/4 cup chopped nuts- optional

Instructions

  • Pre-heat oven to 350 degrees
  • Lightly grease a 9-inch square baking pan
  • In a small bowl, combine the flour, baking soda and salt
  • In a separate large bowl, whisk together the sugar and oil, then add bananas
  • Add milk, applesauce and vanilla, stir to combine
  • Add the flour mixture, stirring just until wet
  • Bake for 35 minutes
  • Cut into round shapes or into squares
  • Divide each into three layers
  • Fill with banana custard and top with some nut or non-dairy Kreme
  • Garnish with banana chips

Banana Custard

Ingredients

  • 2 cups soy creamer
  • 1/2 cup flax seed replacer (egg substitute)
  • 1/3 cup raw sugar
  • 1/4 cup cornstarch
  • 2 tsp Earth Balance Vegan Buttery sticks
  • 1 tsp vanilla
  • 2 ripe bananas
  • 1 tsp lemon juice

Instructions

  1. In a 4-cup glass measuring cup, thoroughly mix the creamer and egg substitute
  2. Microwave on high power for 2 ½ to 3 ½ minutes, stirring several times until the mixture is hot but not boiling. In the top of a double boiler, mix the sugar and cornstarch
  3. Gradually beat in the milk mixture, stirring vigorously, for 6 to 7 minutes, or until the mixture thickens
  4. Remove the pan from the heat
  5. Stir in the margarine and vanilla
  6. Cover and place in the refrigerator for about 30 minutes, stir occasionally
  7. Puree the bananas and add the lemon juice, mix well then stir into the custard and chill

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Image credit cc Janet Hudson of Vegan Feast Catering

Recipe source: Vegan Feast Catering

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