ahhh, banana cake. so photogenic. not. but it tastes great. i adapted and veganised this from Happy Hooligans's crazy banana cake.
I use silicone bakeware, so there's no need to grease: this recipe makes two 20cm x 8cm loaf tins, plus a 12 portion mini muffin tray. You can also use a 9x13" greased and floured cake pan (if you're not using non-stick or silicone). The two loaf pans bake at 150C for 1h10, and the mini muffins for 12-15 mins.
2c (approx 3-4 average bananas) very ripe bananas- I recommend thawed, previously frozen bananas)
2 tsp lemon juice
2.5c plain flour
0.5c dessicated coconut
1.5 tsp bicarbonate of soda
1/4 tsp salt
3/4c nuttelex/vegan butter substitute or coconut oil
1.5 cups sugar (could probably reduce to 1.25c without affecting the cake's structure)
3 flax eggs (1 flax egg is 1Tbs flax meal + 3Tbs water). They don't have to be made ahead of time.
2 tsp vanilla
2tsp mixed ground spice (I like nutmeg, allspice, and cinnamon)
1.5c milk of choice
1Tbsp vinegar or lemon juice
Two large and two small/med mixing bowls
Pre-heat oven to 150C.
In a small bowl, Mash banana and mix with lemon juice and set aside. In a large bowl, mix flour, bicarb soda and salt, and Set aside. In a small bowl, combine milk and vinegar/lemon juice, stir and set aside.
Using electric beaters or a stand mixer on medium speed is best for the next part but it can be done by hand with a wooden spoon and a strong arm. In a large bowl, cream butter and sugar until smooth, then Beat in the flax eggs and vanilla. Add in flour mixture alternately with buttermilk; beat on medium speed for 2 minutes. Stir in bananas. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 5-10 minutes until cake is fully cooked.
Immediately place in fridge or freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).