Not only is it completely moist and fluffy, but it’s rich in flavor and comes loaded with banana and nut flavors + warm spices, that when paired with this airy vegan browned butter-cinnamon infused buttercream, it’s absolutely irresistible.

Banana Cake and Cinnamon Browned Butter Buttercream [Vegan]

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Serves

8

Cooking Time

45

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Ingredients

For the Cake:

  • 1 cup organic all purpose flour
  • 1/2 cup Super fine cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 3/4 cup organic pure cane sugar (I use Wholesome Sweets)
  • 1 cup Almond milk
  • 1 tablespoon Apple Cider Vinegar
  • 1/4 cup vegetable oil  (See Notes!)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (That's about 3-4 medium bananas!)
  • 1/2 cup walnuts, ground

For the Cinnamon Browned Butter Buttercream:

  • 1/4 cup vegan butter spread + 4 tablespoons
  • 1/4 cup organic vegetable shortening
  • 3-4 cups organic powered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon Almond milk
  • 1 teaspoon ground cinnamon
 
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Preparation

For the Cake:

  1. Begin by preheating your oven to 350°F. Lightly grease (with vegan butter) and line with parchment paper the following cake pans: THREE 6-inch round cake pans or TWO 8-inch cake pans.
  2. In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, sugar, cinnamon, nutmeg, ginger, all spice, and sea salt. Set aside.
  4. In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture along with the mashed bananas, oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
  5. On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes. Fold in ground walnuts.
  6. Pour batter evenly into prepared pans, spreading everything around for a perfect roundness.
  7. Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
  8. Once done, remove cakes from the oven and let cool completely. (see note #1)

For the Cinnamon Browned Butter Buttercream:

  1. In the meantime, using a saucepan on medium-high heat, melt 4 tablespoons of the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.
  2. Once done, remove from heat and let cool for a few minutes before refrigerating it so that it is MOSTLY cooled, about 10 minutes.
  3. In the bowl of an electric mixer (attached with a paddle), beat the browned butter, remaining butter, vanilla and shortening on high speed until well combined, about 1 minute. Turning the mixer on low, add 1/2 the powered sugar and cinnamon (which should be whisked together in a bowl), and 1 tablespoon of Almond milk, mixing them together until well combined. Add the remaining powered sugar mixture and mix until well combined. (see note #2!)

For the Assembly:

  1. Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface.
  2. Place first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and evenly cover the top with buttercream. (see note #3)
  3. Once fully layered, add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly.
  4. Once fully frosted, chill the cake for 5 minutes to ensure that buttercream sets. Top with caramelized bananas, if desired. Slice and enjoy!

For the Caramelized Bananas:

  1. In a saucepan over medium-high heat, add 2 tablespoons of vegan butter and let melt. Add sliced bananas (2 medium bananas) and let cook until browned, about 2-3 minutes.
  2. Turn bananas over to opposite side and let cook and brown.
  3. Add in 2 tablespoons of maple syrup and 1/2 tsp of vanilla and gently stir in.
  4. Let bubble for 20-30 seconds before removing everything from heat. Let fully cool before topping on cake.

Notes

Note #1: I often let my cakes cool for 30 minutes or until them are very cool when touched and then place them in the refrigerator to cool completely for another hour or so; this makes icing easier.** Note #2: Adding a thin layer of buttercream around cake and chilling it for 30 minutes to 1 hour before adding remaining buttercream does the trick for an easier frosting of cake; this called a ‘crumb coat’; to add a thicker layer of buttercream on cake, simply make the buttercream recipe TWICE and apply full buttercream to the tops and sides.** Note #3: If the buttercream is too thick, add additional milk (1 teaspoon at a time); if it’s too thin, add additional powered sugar (1 tablespoon at a time) For Storage: Keep cake tightly wrapped using plastic wrap and refrigerated for about 1 week. For More Layers: For THREE 6-inch layer cake, just DOUBLE the ingredient measurements; for THREE 8-inch layer cake or TWO 9-inch layer cake, just TRIPLE the ingredient measurements.

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