Gone Bananas Finale: Banana Cake with Buttercream Frosting
This is the final installment of my Gone Bananas series. The massive pile of bananas that was the result of a Safeway delivery goof-up has finally disappeared and I even had to buy some more bananas the other day which was simply cra-a-zy. For the finale I give you Banana Cake with Buttercream Frosting! This cake is moist, dense and just the right amount of sweetness that it can pass for breakfast if you’re so inclined. It also contains flax seed meal and two parts whole wheat flour to curb your guilt just a little!
Here’s the lineup:
- 1-1/2 cups mashed, ripe bananas (this was about 5 bananas for me)
- 2 tsp lemon juice
- 1 cup unbleached, all-purpose flour
- 2 cups whole wheat flour
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup Earth Balance buttery stick, softened
- 1 cup sugar
- 3 flaxseed “eggs” (3 tbsp ground flaxseed meal whisked together with 9 tbsp water)
- 2 tsp pure vanilla
- 1-1/2 cups soy creamer
And for the buttercream frosting:
- 1/2 cup Earth Balance buttery stick, softened
- 1/4 cup non-dairy milk of your choice
- 3 cups powdered sugar
- 1-1/2 tsp pure vanilla
Preheat the oven to 350 degrees. Grease and flour a 9 x 3 round cake pan (a 9 x 13-inch pan will also work but change the oven temp to 275). In a bowl, mix together the mashed banana and lemon juice, then set aside. In another bowl, combine the all-purpose flour, whole wheat flour, baking soda and salt, then set aside. In a final, large bowl, use an electric mixer to cream the 3/4 cup Earth Balance and the 2-1/8 cup sugar until light and fluffy.
Make your flax seed eggs and add them to the butter/sugar mixture slowly, continuing to beat. Do the same with the 2 tsp of vanilla. Next, beat in the flour mixture alternately with the soy creamer until all has been added in and blended well. Stir in the banana mixture.
Pour the batter into the prepared cake pan and bake for one hour or until a toothpick comes out of the center clean. When it comes out of the oven, place it directly into the freezer for 45 minutes to increase the moistness of the cake.
For the frosting, use the electric beater to cream together the Earth Balance and the milk. Add half of the powdered sugar and beat well to combine. Add the remaining sugar and vanilla and beat until the frosting is light and fluffy.
Once the cake has been removed from the freezer and has defrosted to room temperature, remove it from the pan, frost, and top with sliced almonds or any other topping you’d like.