Pastel de Banana
Egg-free ripe-banana cake. Avocado oil, vinegar, and baking soda. Oven at 350°F, 35 to 45 minutes.
Photo: Sarah · CC BY 2.0 via Wikimedia Commons. Converted to AVIF.
Also available in:🇵🇷 Español
Egg-free cake of ripe bananas. Avocado oil, vinegar, and baking soda. Oven at 350°F, 35 to 45 minutes.
Ingredients
- 3 very ripe bananas
- ½ cup avocado oil
- ¾ cup sugar
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- a pinch of salt
- 1 tsp vinegar
Equipment
- Greased pan
- Large bowl
- Masher or fork
Method
- Heat the oven to 350°F. Grease the pan.
- Mash the bananas until creamy.
- Mix the bananas with the sugar and the oil.
- Add the vinegar.
- Fold in the dry ingredients (flour, baking powder, baking soda, cinnamon, salt). Do not overmix.
- Pour the batter into the pan.
- Bake 35 to 45 minutes, until a toothpick comes out clean.
Notes
- Monica’s recipe, Mia’s mother.
- No water.
- The vinegar activates the baking soda; do not skip it even though there is no egg.
- The riper the bananas, the sweeter and moister the cake.
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