Banana Bread Cake
The comforting flavor and texture of banana bread with the indulgent richness of a cake!
Print
Pin
Servings: 9
Calories: 412kcal
Ingredients
For the Cake:
- Flour-based cooking spray
- Vegan egg replacer equivalent to 1 egg (I used Bob's Red Mill)
- 3/4 cup granulated sugar
- 1/2 cup vegan sour cream
- 1/4 cup vegan butter softened
- 1 cup overripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup walnuts chopped
For the Frosting:
- 3 cups confectioners' sugar
- 1/4 cup vegan butter softened
- 1 tablespoon oat milk or other mild-flavored plant milk, such as unsweetened almond
- 3/4 teaspoon vanilla extract
- 1/4 cup walnuts chopped
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray an 8x8-inch with flour-based cooking spray.
- Prepare the egg replacer according to package directions; set aside.
- In a medium bowl, use a hand mixer to cream the sugar, sour cream, and butter. Add the mashed banana and vanilla extract; mix just until incorporated.
- Add flour, baking soda, and salt, then continue mixing until incorporated. Stir in 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake for 25 minutes, until a toothpick inserted in the center comes out clean. Set on a wire rack to cool completely.
For the Frosting:
- In a small saucepan over medium heat, melt the butter and let it cook, stirring frequently, for 3-5 minutes, until bubbly and lightly golden brown in color. Remove from heat and cool completely.
- In a medium bowl, use a hand mixer to combine the cooled butter with the confectioners' sugar, milk, and vanilla extract until the consistency is smooth.
- Spread frosting over cooled banana bread cake, sprinkle with the remaining 1/4 cup walnuts, and serve.
Nutrition
Calories: 412kcal | Carbohydrates: 78g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 231mg | Potassium: 137mg | Fiber: 1g | Sugar: 60g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
