My family enjoys this sweet, moist banana cake with coconut whipped cream, but it could also frosted or eaten plain as a sweet banana bread. Like many good recipes, this recipe was originally my great grandma, Nana’s, and was passed down through generations, evolving as it went. Sadly, Nana died at the beginning of the pandemic and never got to taste my version of the recipe, but I feel certain that she would have enjoyed it. Even at 100, Nana was open to new ideas; if someone she loved believed in something, she was curious to learn about it too so that she could support her loved ones. She was accepting of my family’s choice to eat plant-based, and I’m sure she would have loved hearing about how I made her classic recipe dairy and egg free. 

Prep time: 20 minutes     Cook time: 1 hour 5 minutes     Makes: 2 9 inch round cakes or 1 9×13 inch rectangular cake 

Ingredients

1 ¼ cups mashed bananas (about 3 bananas)

¼ cup coconut oil (refined so that there is not flavor)

1 cup plus 2 tablespoons sugar

1 cup soy yogurt

3 tablespoons aquafaba

1 ½ teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1. Cream together the banana, coconut oil, and sugar.
2. Use an electric mixer to whisk in the yogurt, aquafaba, and vanilla. 
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
4. Use the electric mixer to mix the dry ingredients into the wet ingredients.
5. Transfer to your cake pan(s) and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.