This cake has taken several tries to get right but I finally present the finished version! A major key to making a good banana cake is not over-working the bananas (just mash them). I use whole wheat flour for this cake and it's not noticeable but I assume you could easily substitute in white flour without any problem.
About 1 hour, 10 minutes
Marbling always makes cakes look fancy. Carob has a distinctly different taste than chocolate but still tastes very nice with banana. Mash the bananas, don’t blend them, or your cake will be rubbery. I usually make this as a bundt cake but it is fairly versatile – it could also be made as a layer cake (2 thin 8-inch circle cakes with icing in between) or cupcakes.
2 ripe, peeled bananas
½ cup canola oil
1 cup + 3 tbsp soy milk
1 tsp vanilla extract
1 tbsp white vinegar
1 ¼ cup sugar
2 ½ cups whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp ground flax seed
1/3 cup carob
½ ripe banana
2 tbsp soy milk
½ cup + 1/3 cup confectioners’ sugar
1 tbsp melted margarine
1. Preheat the oven to 350 degrees.
2. Mash the bananas in a bowl. Add the canola oil, 1 cup of soy milk, vanilla extract, and vinegar and use a fork or an egg beater to mix well so that the mixture is smooth and there are no huge banana chunks.
3. Mix in the sugar and stir. Then add the flour, baking powder, baking soda, salt, and flax seed. Stir to mix but don’t over stir.
3. Pour half of the batter into a different bowl. Add carob and last 3 tbsp of soy milk to one half of the batter. In a 10-inch bundt cake pan, marble the carob and the banana batter. Bake for 50 – 60 minutes until lightly browned.
4. To make the icing, blend the banana with the soy milk. Stir in the melted margarine and the sugar. Icing will be somewhat thin like a glaze (add more sugar for a stiffer icing). Once refrigerated, the icing will be somewhat thicker. Pour or spread over cake.
Variation: This recipe can also make cupcakes. Bake for 25 – 30 minutes until a toothpick can be inserted and removed cleanly.