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Nutrition Facts
Serving Size 1 (90g) Recipe makes 12 servings The following items or measurements are not included below: vanilla-flavored soymilk
Calories 172
Calories from Fat 13		(7%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 309mg		12%
Potassium 311mg		8%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 4.8g	19%
	Sugars 13.7g
Protein 5.4g		10%
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Banana Cake

Recipe #27215 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Moody
May 3, 2002

Healthiest banana cake ever! Great for breakfast, or just for a healthy treat that feels sinful! This recipe comes from the PCRM web site. I use blueberries when I can get them, but raisins will do in a pinch.

SERVES 12 (change servings and units)

Ingredients

2 cups whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup wheat germ
4 medium ripe bananas, mashed
1/2 cup sugar
3/4 cup vanilla-flavored soymilk
1 teaspoon vanilla extract
1/3 cup blueberries or raisins
vegetable oil cooking spray, for pans

Directions

1
Pre-heat oven to 350°F.
2
In a medium sized bowl, mix whole wheat pastry flour, baking soda, salt and wheat germ.
3
In a large bowl, mash bananas and mix in sugar.
4
Mix in soymilk and vanilla.
5
Add the flour mixture, stir lightly to mix.
6
Fold in blueberries.
7
Lightly coat 2 8-inch cake pans, and spread half the batter into each.
8
Bake for about 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

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Featured Reviews for This Recipe

From: kiwidutch

On Jan 9, 2008

Liked this. I made this for my niece who suffers from dairy, egg and other allergies and I used raisins in this. The only change I made was to omit the vanilla, since niece is also allergic to that and to cook it in a loaf tin instead of as two cakes. I increased the cooking time a little until a toothpick came out dry. It was still a moist cake and it went down well enough but several people said they found it to be a little sweet, and one said it was too banana-ry (Duh, it's a banana cake, so discount their opinion!) I must say that banana cake is not often seen here and it was a first for my Dutch family, so maybe their so-so response to this is more due to it being a new taste than anything else. I would certainly make it again. Please see my rating system: a lovely 3 stars for a vegan recipe that I hope can help niece to not miss out when cake is on the table. Thanks!

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From: Ashfork

On Jul 22, 2007

I really liked this recipe. I added sliced bananas to the bottom of the pan like other recipes for banana cake. I liked the fact that it was a hearty cake that was very filling, but good for you at the same time! I served it with banana pudding on the side and my guests loved it.

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From: Elin di Angelo

On Feb 25, 2004

I liked this recipe but more importantly my husband LOVED it. I add two scoops of protien powder to it and made it in muffin tins. I froze them and we take them out and pop it into the microwave as we need them. They make a great fast breakfast. Enjoy!!

1 person found this review helpful

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From: Michael Keizer

On Jun 21, 2002

I made this cake with raisins. Although the taste was quite good, I was not very satisfied with the texture, which was a bit dry and heavy.

1 person found this review helpful

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