Triple Banana Celebration Cake
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Author: Janet Hudson Status: published license cc-by tags: Vegan, Banana!,
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Share on Twitter2 cups flour
1 ½ tsp baking soda
½ tsp salt
1 cup raw sugar
2 tbsp oil
4 ripe bananas, mashed
¼ cup rice milk
¼ cup applesauce
1 tsp vanilla
¼ cup chopped nuts- optional
Pre-heat oven to 350 degrees. Lightly grease a 9-inch square baking pan.
In a small bowl, combine the flour, baking soda and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add milk, applesauce and vanilla, stirring to combine.
Add the flour mixture, stirring just until wet.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Cut into round shapes or into squares. Divide each into three layers. Fill with banana custard and top with some nut or non dairy kreme—your choice. Garnish with banana chips.
Banana Custard
2 cups soy creamer
1/2 cup Flax seed replacer
1/3 cup raw sugar
1/4 cup cornstarch
2 teaspoons Earth Balance
1 teaspoon vanilla
2 ripe bananas
1 teaspoon lemon juice
In a 4 cup glass measure, thoroughly mix the creamer and egg substitute.
Microwave on high power for 2 1/2 to 3 1/2 minutes, stopping and stirring several times, until the mixture is hot but not boiling In the top of a double boiler, mix the sugar and cornstarch. Gradually beat in the milk mixture, stirring vigorously, for 6 to 7 minutes, or until the mixture thickens.
Remove the pan from the heat.
Stir in the margarine and vanilla.
Cover and place in the refrigerator for about 30 minutes, or until the custard is luke warm; stir occasionally. Puree the bananas and add the lemon juice. Mix well then stir into the custard and chill.
