Quarantine banana bread was a HUGE thing this past year so every time I have ripened bananas I try to come up with new recipes that utilize them in a way that aren’t necessarily banana bread. I’ve been able to find some cool tips and tricks concerning ripened bananas that aren’t banana bread. Keep on reading to find them out!
However, this recipe is very similar to a normal banana bread but has more of a cakey feel, more bounce in the sponge. The inside itself is sweeter like a cake as well! I absolutely love the flavor of banana so I tend to not play around with too crazy of flavors when I know I am bringing the food to someone who isn’t my immediate family, which was the case for this recipe. This recipe is the classic banana bread feel with cinnamon, sugar, and deliciousness!
With that being said I just bought some more bananas that are designated for baking so hopefully in a week I’ll be able to play around with more “exotic” flavors. I think it’s so interesting when pairing flavors together and seeing what works and what doesn’t. You’d be surprised with the flavors that complement each other!!
TIP: A lot of the times I like to use mashed bananas as a substitute in any dessert recipe that calls for oil. The bananas help maintain the moisture in the cake and bring a good flavor profile! If you don’t want to use oil in a recipe but don’t want it to taste like bananas fry unsweetened applesauce or pumpkin purée! You get the same result and the taste from those ingredients don’t tend to come out at all, they just help the moisture of the bake.
TRICK: If you have bananas that aren’t ripe yet pop them in an oven for a little bit. It’s a super easy trick! All you have to do is preheat your oven to 300 degrees Fahrenheit and place the UNPEELED bananas on a lined baking sheet for about 20 minutes. You will know when the bananas are ready because they will turn completely black! The reason why this works is because the heat of the oven helps convert the starches to sugar faster in the bananas which is the key to a good banana bread. The more ripe they are the sweeter they taste and the more pungent the banana flavor will be. One of the best natural sweetener options for desserts!
Banana Cake Ingredients
3 cups of flour
1/2 cup monkfruit sugar
1/2 cup brown monkfruit sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 Mashed bananas
3/4 cup unsweetened applesauce
3 neat eggs or flax eggs
1 1/2 cup cashew milk
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze Ingredients
1/2 cup monkfruit powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon cashew milk
****PREP***
Preheat oven to 375 degrees Fahrenheit.
Grease your 8 x 8 inch pan or whatever pan you will be using. (I used an 8 x 8 pan in order to achieve a thicker cake!)
Banana Cake Instructions
In a large bowl combine the flour, sugar, baking soda, baking powder, cinnamon, and salt together then set aside.
Next, grab a medium bowl and start mashing the bananas. I like to use a potato masher for this but if you don’t have one then a fork works perfectly fine!
Next add the cashew milk, unsweetened applesauce, vanilla extract, almond extract, and neat/flax eggs to the mashed bananas. Mix until all ingredients are incorporated fully.
Now, slowly add the wet mixture to the dry mixture. Mix until everyone is combined and you are left with a batter like liquid.
Next, pour the batter into your prep greased pan. Make sure to tap the pan after all the batter is poured to ensure that all air bubbles are knocked out and so the batter is evenly distributed.
Lastly, place the pan into your preheated oven and bake for 30-35 minutes or until a toothpick comes out clean. If the edges of the cake brown to quickly take the pan out and wrap tin foil around the edges. If the top starts to get brown too quickly then cover the whole pan with foil. Banana bread and cakes tend to brown more so don’t worry too much if it starts to get color quickly!
Glaze Instructions
Once the cake is baking in the oven you can start on the glaze! This glaze is super easy and quick to put together! I do want to warn that you should pour only a little bit of the milk at a time. Powdered sugar is deceiving and it only takes a little bit of liquid to get itself to a liquid state.
In a small bowl combine the powdered sugar, cinnamon, vanilla extract, and a little bit of the milk. Stir until a glaze viscosity is formed. If you want a looser glaze then add more milk and if you want a thicker one then leave some of the milk out!
Set aside and use once the cake is fully cooled or until ready to serve if serving it warmed up.
**Finally, serve the cake warmed up or as is!! This will for sure be a crowd pleaser and is super easy to put together. It’s a good recipe for someone who loves a traditional banana bread but wants some more sweetness added.
I hope you enjoy this recipe as much as I did while developing it and look out for some more amazing recipes to come!
Have an amazing day and happy cooking!!
Love, Han 💕
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