Out of all the recipes my mom gave me, this is the one I cherish the most. Whenever I bite into this moist, delicious cake I'm immediately transported back to my childhood. I close my eyes and I remember riding my bike around the neighborhood with my friends, climbing trees and making mud pies in the backyard. And when I return home from my adventures, the sweet aroma of my mom's banana cake would welcome me back.
Today, I have one more very special reason why I love this cake. It was the very first recipe I modified when my son was diagnosed with multiple food allergies. I made it just in time for his birthday. It was a proud moment for me to watch him enjoy a slice of his own birthday cake.
This cake is so simple to make, you just mix everything in a bowl. You don't even need to use a mixer. So whenever you have overripe bananas lying around, transform them into this delectable treat and I'm sure it will become a family favorite in your home as well.
I've included below my mom's original recipe as well as the allergen-free recipe I created for my son.
Banana Cake
Makes 24 servings.
Allergy Note: contains eggs, wheat and dairy*
2 1/2 cups all-purpose flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs *
2/3 cups vegetable oil
2/3 cups evaporated milk *
2 cups mashed bananas, about 3 to 4 medium-sized ones (add 2-3 tsp. lemon juice to prevent browning)
1 tsp. vanilla extract
For vegan alternatives:
*for an egg-free version,
for a dairy-free version, replace milk with 2/3 cup rice milk, soy milk, coconut milk or applesauce.
Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 inch pan. (You can also use a muffin pan to make cupcakes)
Sift together flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside. In a large bowl, combine eggs, vegetable oil, evaporated milk, bananas and vanilla extract. Add the dry ingredients to the wet ingredients. Mix till combined. Pour into prepared pan.
Bake for 25-30 minutes until golden brown or until a toothpick inserted in the center comes out clean. Cool completely before cutting and serving.
Allergy-friendly Banana Cake
I modified my mom's banana cake recipe so my son could have a birthday cake that he could actually eat. I topped them with vanilla frosting (recipe below).
2 1/2 cups oat flour*
1 2/3 cups sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. xanthan gum (found in healthfood stores)
1 Tbs. Ener-G Egg Replacer (found in healthfood stores)
2/3 cup rice milk
2/3 cup canola oil
3 medium bananas, mashed with 1 tsp. lemon juice
1 tsp. vanilla extract
2 tsp. molasses
1/2 cup shredded carrots (optional)
*if you can't find oat flour, you can take rolled oats and pulse them in the food processor to make oat flour
-Preheat oven to 350 degrees F. Grease and flour two 8-inch pans or line two muffin pans with paper muffin cups.
-Combine oat flour, sugar, baking powder, baking soda, salt, xanthan gum and Egg Replacer in a medium bowl. Set aside.
-In a large mixing bowl, mix together rice milk, oil, bananas, vanilla extract and molasses. Add
oat flour mixture to batter and stir until smooth. Pour into prepared pans or fill the muffin cups 2/3 full and bake for 30-35 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
-Let cool completely before serving.
Vanilla Frosting
3 cups powdered sugar, sifted
1/2 cup Spectrum vegetable shortening (found in healthfood stores)
2 tsp. vanilla extract
2-3 Tbsp. rice milk
- Using a whisk attachment, beat together the powdered sugar and vegetable shortening till light and fluffy. Add vanilla extract and rice milk.
For Chocolate Frosting, add 2-3 Tbsp. cocoa powder. If it becomes to dry, add a little more rice milk. (UPDATE: Add 1/4 cup cocoa powder plus 1 to 2 tablespoons of rice milk)
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