This banana cakes takes just a few ingredients and turns out so light and moist. It requires no eggs, butter, oil or milk and is quite easy to throw together. It is great to eat for breakfast, as a snack or for dessert. We enjoy it iced with a cream cheese frosting or a delectable chocolate frosting.
- 3 c. all-purpose flour
- 1 ½ c. sugar
- 2/3 c. water
- ½ c. canola oil (or sunflower or vegetable oil)
- 4 very ripe mashed bananas
- 2 T. apple cider vinegar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
This recipe is a bit more elaborate than my other Wacky Cake recipes but I found that making this cake with just minimal ingredients producing a cake with too much “chew” and just not right. Adding in the extra ingredients produced a lighter cake with the right texture in my opinion.
To begin with, preheat your oven to 350 degrees. Set out a 9”x13” cake pan.
In a large bowl, combine all the ingredients together. You can use a mixer but I have found just using a spoon does a nice job and makes less of a cleanup. Once the batter is smooth, pour it into the cake pan and bake for 30-33 minutes or until golden brown and an inserted toothpick comes out clean. Allow the cake to cool a bit and then frost it.
Be sure to check out my recipes for other wacky cakes including: White Wacky Cake, Chocolate Wacky Cake and Apple Wacky Cake.
