Egg-Free and Milk-Free Banana Cake

I’ve finally used my new KitchenAid Artisan mixer, and I can report that I’m very happy with it. With my old mixer, I had to turn the bowl myself. Those days are now over. With the Artisan, I don’t even have to touch the bowl during mixing. I also don’t have to scrape the sides of the bowl as often as before. It’s made baking so much easier.

I made a banana cake (milk-free and egg-free), adapted from Betty Crocker’s recipe:

Banana Cake

2 1/2 cups all-purpose flour
1 1/2 cups mashed ripe bananas (3-4 medium)
1 1/4 cups sugar
1/2 cup soy margarine
1/2 cup rice milk, with a splash of lemon juice
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
3 teaspoons Ener-G Egg Replacer mixed well with 4 tablespoons warm water
1 cup raisins

1. Heat oven to 350F. Grease bottom and sides of rectangular pan, 13×9x2 inches, or 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour.

2. Beat all ingredients except raisins in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins. Pour into pans.

3. Bake rectangle 45 to 50 minutes, rounds 40 5o 46 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.

The original recipe called for 2/3 cups of chopped nuts. I omitted that because of nut allergies in my family. The lack of eggs in this recipe made the cake not quite as fluffy and soft as other traditional banana cakes. I’m finding out that when using egg substitutes, thinner cakes are best, so that the bottom portion is not weighed down too much by the batter on top. Taste-wise, it’s very good. I didn’t even have to frost it. It’s best served warm and fresh from the oven.

Tags: banana cake recipe, milk-free, egg-free, allergy-free, baking, housekeeping, homemaking