Deliciously Moist Banana Cake: A Pareve Delight

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Banana cake is a delightful treat that captures the essence of home-baked comfort. Originating from the kitchens where ripe bananas are cherished, this cake is a brilliant way to use those bananas that are just a bit too soft for snacking. What makes this banana cake special is its moist texture and sweet, natural flavor that comes from fully ripened bananas. This pareve version ensures that it’s suitable for any meal, whether you’re serving a dairy or meat course, making it perfect for Shabbat or any festive occasion. Enjoy a slice with a cup of tea, or serve it as a sweet ending to a family dinner. Its simplicity and deliciousness will make you return to this recipe time and again.

Banana cake is a delightful treat that captures the essence of home-baked comfort. Originating from the kitchens where ripe bananas are cherished, this cake is a brilliant way to use those bananas that are just a bit too soft for snacking. What makes this banana cake special is its moist texture and sweet, natural flavor that comes from fully ripened bananas. This pareve version ensures that it's suitable for any meal, whether you're serving a dairy or meat course, making it perfect for Shabbat or any festive occasion. Enjoy a slice with a cup of tea, or serve it as a sweet ending to a family dinner. Its simplicity and deliciousness will make you return to this recipe time and again.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1 cup sugar
  • 1/2 cup neutral oil such as canola or vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup non-dairy milk such as almond or soy milk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add the sugar, oil, eggs, and vanilla extract. Mix until well combined.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the banana mixture, alternating with the non-dairy milk, beginning and ending with the flour mixture. Mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

For added texture, consider mixing in a handful of chopped nuts or chocolate chips into the batter before baking. Store in an airtight container at room temperature for up to 3 days.

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