Tuesday, May 10, 2011

Dairy, Egg and Nut Free Baby Banana Cake

Bananas are a wonderful fruit and perfect in so many desserts.  Inevitably, there are also overripe bananas lingering in the fruit bowl that no one want s to eat, (especially me)!  I put them in the freezer and build a supply for banana treats.  I made this cake for my youngest child's first birthday and he loved it.  It makes one 8" or 9" round single layer cake that your little one or ones will enjoy.  

¼ c soy butter softened
½  c sugar
¼ c plus 2 tbs c soy milk, plus 1 tbs vinegar
1 c flour
½  tsp b powder
½  tsp b soda
¼ sp salt
½  c mashed banana
¼ c soy vanilla yogurt
½ tsp vanilla

Grease and flour 1 round cake pan.  Preheat the oven to 350 degrees F.  In a medium sized bowl, measure dry ingredients stir together.  In a large bowl, cream together the soybutter and sugar until light and fluffy.  Add the mashed banana, soy yogurt, and vanilla and beat on low speed.  Add the dry ingredients and mix until just blended.  Add the soymilk and vinegar to a small mixing bowl and let stand for 5 minutes.   Next, beat on medium speed with an electric mixer for 1 minute.  Gently fold in the frothy soymilk.  Bake for 25 to 30 minutes or until a toothpick comes out clean.

Frost with chocolate frosting.  Right before serving slice a banana into thin slice and place around the edge of the cake.  Sift powdered sugar over the top and serve. 

This recipe also makes a dozen cupcakes or it can be doubled to make a two-layer cake or 2 dozen cupcakes as per these ingredient proportions:

½ c soy butter softened
1 c sugar
¾ c soy milk plus 1 tbs vinegar
2 c flour
1 tsp b powder
1 tsp b soda
½ tsp salt
1 c mashed banana
½ soy vanilla yogurt
1 tsp vanilla