April 18, 2013

Banana Nut Cake with Brown Sugar Almond Frosting


I have to be honest - I had a love affair with this cake. It was short. It was brief, but it was magical. I made the cake on a Friday...and it was gone by Monday. Granted I brought my parents a couple of slices, but the rest was all me. I almost when into a self induced sugar coma, but it was worth it. Now I feel like I need to do some sort of cleanse, but that's another topic entirely.

I came across this recipe when I was going through all of my Grandma's recipes a while back and I just knew I had to re-create it.  I happened to have a bunch of bananas that were way passed their prime (we're talking almost black) so it was perfect timing. This was always one of my favorite desserts growing up...I know I say that often, but my Grandma made some amazing desserts. I hope you guys like this cake as much as my family does!

Cake Ingredients:

  • 2 1/3 cup all purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 cups mashed bananas (about 3 medium bananas)
  • 1 2/3 cup sugar
  • 2/3 cup shortening
  • 2/3 cup non-dairy milk
  • 1/2 cup applesauce
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2/3 cup finely chopped walnuts

Preheat your oven to 350 degrees F.

Measure and sift together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. 

In a large bowl, cream together the mashed bananas, sugar, and shortening. Once well combined, add in the non-dairy milk, applesauce, vinegar, and vanilla. Stir in your dry ingredients and blend together on low speed, scraping the bowl constantly. Once the batter has come together - stir in the chopped walnuts.

Grease a 9"x13" baking pan or two 9" round pans. Pour the batter into the pans. Bake at 350 for 45 minutes in a rectangle pan or 35-40 minutes in the round pans. Cake will be done when a toothpick inserted into the middle of the cake comes out clean. Allow to cool before frosting.

Brown Sugar Almond Frosting Ingredients:

  • 1/2 cup shortening
  • 1 cup brown sugar - packed
  • 1/4 cup non-dairy milk
  • 2 cups powdered sugar - sifted
  • 1 tsp almond extract
  • a big bowl of water to cool the frosting in.

Melt the shortening over low heat. Once it's fully melted, add the brown sugar. Cook and stir for two minutes then stir in the milk. Raise the heat to medium high and bring the mixture to a full boil. Once it's reached a full boil, take off the heat and place the pan in the bowl of cold water. Once the liquid has cooled - add in the 2 cups of powdered sugar and mix with a hand mixer. Mix until it has reached your desired consistency. Stir in the almond extract. Spread onto cooled cake.

17 comments:

  1. Is there something I can use other than shortening?

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  2. Yum, yum, yum! I keep the overripe bananas in the freezer for times like these!

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    1. I usually throw my overripe bananas in the freezer too!

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  3. I love keeping bananas around for delicious cakes like these! : )

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  4. My husband and I are new vegans and our biggest struggle has been finding a satisfying dessert, this cake did it for us! I found the recipe on Pintrest and knew I had to try it, even though I'm scared of baking because I usually burn anything that goes in the oven. I decided to go for it last night and made the cake and I have to say: THIS CAKE IS AMAZING! Thank you so much for sharing the recipe. I brought some of the cake to work to show off my baking skills, and even my non-vegan coworkers loved it.

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    1. Hello Mary! I'm so glad to hear you and your Husband are new Vegans - and I'm glad you guys loved my cake! My non-vegan parents tried the cake as well and loved it.

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  5. This looks and sounds amazing! My mouth is actually watering. I might convert into cupcake form, and bring into my office next week!! Now to let those bananas on my counter go brown...

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    1. I almost made this recipe into cupcakes! Let me know how they turn out!

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  6. Making this for a potluck tomorrow! Looks fantastic, thanks for the recipe

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  7. This looks delicious! I'll have to make it. I'm a new vegan, and this blog has some great recipes. Your Why Vegan? page convinced me to become a vegan (I was a vegetarian leaning-vegan already). Wonderful blog!
    cookingwithkara5@blogspot.com

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    1. Thanks Kara!! I'm so glad you found my blog. If you ever have any questions - don't hesitate to e-mail me!!

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