Are you craving a moist, delicious banana cake but want to avoid dairy? Look no further! This dairy-free banana cake recipe is incredibly easy to make, bursting with banana flavor, and perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is designed for success, promising a delightful homemade treat without the fuss. It's the perfect addition to your repertoire of quick dinner ideas and healthy meals.
Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free option)
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup unsweetened applesauce
- ½ cup dairy-free milk (almond, soy, or oat milk work well)
- 2 large eggs (or flax eggs for a vegan option)
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. You can also line it with parchment paper for easier removal.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents for a perfectly risen cake.
Combine Wet Ingredients:
- In a separate bowl, whisk together the applesauce, dairy-free milk, eggs (or flax eggs), and vanilla extract. If using flax eggs, combine 1 tbsp flaxseed meal with 3 tbsp water and let it sit for 5 minutes to thicken.
Combine Wet and Dry:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
Add Bananas:
- Gently fold in the mashed bananas until evenly distributed throughout the batter. The more ripe your bananas, the sweeter and more flavorful your cake will be!
Bake:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from crumbling as it cools.
Tips for the Best Dairy-Free Banana Cake:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas are perfect for this recipe!
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a toothpick to check if the cake is done. If it comes out clean, it's ready.
- Cool completely before frosting (optional): If you plan to frost your cake, let it cool completely to prevent the frosting from melting.
Variations:
- Add nuts: Chopped walnuts, pecans, or almonds would be a delicious addition.
- Add chocolate chips: Fold in some dairy-free chocolate chips for an extra treat.
- Spice it up: Add a pinch of ginger or cardamom for a warm, spiced flavor.
- Make muffins: This batter can easily be used to make banana muffins. Simply fill greased muffin tins about ¾ full and bake for 18-20 minutes.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 (depending on ingredients used)
This delicious dairy-free banana cake is a fantastic example of easy recipes and healthy meals you can create at home. It's a perfect option for a delightful afternoon snack or a satisfying dessert. Enjoy!