RECIPE: Vegan Banana Cake by AllergyChef.com Tasty Cake Recipe for People with Food Allergies!

If you are searching for a banana bread or cake to fit to your food allergy or dietary restrictions, try this dairy-free, egg-free banana cake recipe. This recipe is also soy-free, peanut-free, tree-nut free, sesame-free, garlic-free. My kids love this banana cake, and guests always help themselves to multiple servings. No one can tell that it is vegan. I hope you enjoy this recipe that I've created.

Please note: If you have food allergies, make sure that the ingredients you are using do not have any cross-contamination issues with any offending allergens. For example, my daughter has a severe milk allergy, so we use baking soda made in a dairy free facility (like Bob's Red Mill Aluminum Free Baking Soda. It is made in a gluten-free facility that happens to be milk-free as well).

Ingredients:
4 large bananas, very ripe (4 bananas will produce a very moist cake. If you prefer less moist, use only 3)
1 1/2 cups flour
1/4 to 1/2 teaspoon salt
1 cup white sugar (sometimes called evaporated cane juice)
1 teaspoon baking soda (make sure you are using baking soda, not powder)
1/3 cup vegetable oil (I usually use safflower or sunflower oil, but any vegetable oil should be fine)
1 tablespoon real vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8x8 inch baking pan, or 9 inch pie pan.
3. Make sure bananas are very ripe. If they have a few black spots (like freckles, not bruises) on the outer peel, that means that they are very sweet and perfect for this cake. Peel and mash the ripe bananas on a very large plate. Remove any banana "strings" and bruises.
4. In a separate large bowl, mix the flour, salt, sugar, and baking soda with a wire whisk.
5. Pour the vanilla extract into the liquid measuring cup holding the oil, and mix well.
6. Pour the wet ingredients into the bowl of dry ingredients and stir until the batter is smooth.
7. Pour the mashed bananas into the batter, and gently mix. The batter will be lumpy.
8. Bake for about 35 minutes or until the cake appears golden brown.
9. Cool, then serve. Refrigerate any leftovers.

This banana cake tastes great freshly baked or cold. Enjoy your cake and let me know how it turns out!