Bananas are a staple fruit in our home! Great for a quick snack, smoothie, or in a fruit salad. But in my opinion, they are at their best when they look beyond edible!
When the family turns up their noses at the sight of the bananas…I know it is time for Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake!
The original Banana Bundt Cake’s recipe was passed over to me, years ago, by a concerned neighbour and friend. It was at a time in my life when I realized most of my baking recipes contained butter and eggs. The recipe called for two of Michael’s allergens, dairy and eggs. I simply replaced the milk with rice/soya milk and one of the eggs with 2 tbsp water and ½ tsp baking soda.
As it makes a smaller Bundt cake, I searched and discovered a 1.7 L Bundt Pan by Kaiser at Home Sense that is the perfect size!
Over the years, our Dairy,Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake has become a favourite with our family and friends! The most requested recipe to date!
Dairy,Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake is perfect for thanking my next door neighbour for cutting our front lawn all summer or surprising our latest ‘new mom’ on the street with a treat!
The key to great tasting Banana Cake? Super ripe bananas!
DAIRY, EGG, SOY AND PEANUT/TREE NUT FREE BANANA BUNDT CAKE
2/3 cup canola oil
1 ½ cups packed Demerara style sugar (brown sugar)
2 tbsp water
1 tsp pure vanilla
2/3 cup rice/soya milk mixed with 1 tsp white vinegar and left to sit for 5 minutes
3 ripe bananas (1 cup), mashed
2 cups unbleached all purpose flour
2 tsp baking powder
1 ½ tsp baking soda
½ tsp kosher salt
½ tsp cinnamon
Preheat oven to 350 F or 325 F in a convection oven.
In a bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
In a larger bowl, mix together the canola oil, brown sugar, water, pure vanilla, rice/soya milk with vinegar mixture, and the mashed bananas. Really mix well!
Add the dry ingredients to the wet ingredients and stir until combined. Mixing can be done by hand, by an electric hand mixer or in a Kitchen Aid Stand Mixer.
Pour batter in to a 1.7 L Bundt pan sprayed with canola oil. A standard size Bundt pan will be fine.
Bake at 350 F for 1 hr or in a convection oven at 325 F for 45 minutes.
Remove from oven and let cool on a cooling rack for 10 minutes.
Turn cake out on to cooling rack with a plate underneath.
Prepare topping: Mix together ½ tsp cinnamon with 1 tsp of granulated sugar. Sprinkle over cake while still warm. Let cake cool.
Always CHECK INGREDIENTS before you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!