Banana Cake Recipe is Everyone needs a delicious, basic cake. Banana Cake Recipe can be dressed up any which way you like, or you can turn it into cupcakes. 

Ingredients

2¼ cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon ground cinnamon (optional)

½ teaspoon baking soda

1 cup mashed ripe bananas (about 2 bananas)

½ cup vegan butter substitute,

at room temperature

1½ cups granulated sugar

1 cup soymilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

FILLING

¼ cup raw cashews

¾ cup silken tofu,

well drained

½ cup powdered sugar

1 teaspoon cornstarch

1 teaspoon vanilla extract

1 teaspoon lemon juice

LIME-RUM SPRITZ

2 tablespoons lime juice

2 tablespoons rum

FROSTING

1 recipe Chocolate Frosting

GARNISH

2 bananas, sliced

Ground walnuts (optional)

Sliced fresh fruit or berries (optional)

Method

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Combine the flour, baking powder, optional cinnamon, and baking soda in a bowl.

Combine the bananas and vegan butter substitute in a separate large bowl and beat with an electric mixer until creamy.

Add the sugar and beat until fluffy. Beat in the soy milk, vinegar, and vanilla extract. Add the flour mixture and stir until just combined.

Pour evenly into the prepared pans. Bake for about 30 minutes, or until the top is golden brown, the center bounces back when lightly pressed with a finger, and a toothpick inserted into the center comes out clean. Cool on racks.

To make the filling, while the cake is baking, finely grind the cashews in a food processor. Add the tofu, sugar, cornstarch, vanilla extract, and lemon juice and process until creamy. Chill in the refrigerator until the cakes are cool.

To make the spritz, combine the lime juice and rum in a bowl. To assemble, remove the cooled cakes from the pans and slice each one in half horizontally with a long knife to make 4 layers in all. Drizzle an equal amount of the Lime-Rum Spritz over each layer.

Stir the chilled filling and spread it over 2 of the layers. Spread the Banana Caramel Crème over the remaining 2 layers and evenly arrange the banana slices on top.

Alternate the layers, placing one on top of the other, to create a 4-layer cake. Spread the frosting over the top and sides of the cake.

Sprinkle with ground walnuts, if desired, and the pecans. Decorate with fresh fruit, if desired. Refrigerate the assembled cake, uncovered, for 1 to 2 hours before

serving. Leftovers should be covered and stored in the refrigerator. Banana (Cupcakes:Oil and flour 15 standard muffin cups or use paper liners.

Pour the cake batter evenly into the prepared cups and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost. Makes 15 cupcakes.

How to Make Additional Cake Layers: It’s easy to make additional layers with any two-layer cake recipe.

Simply slice each cake in half horizontally using a long knife. Double the frosting recipe to be sure you will have enough for all of the additional layers.