So many banana bread/cake recipes I’ve tried have only hinted at banana flavor. This cake screams ripe banana, which is one reason I love it.
It is my take on something called “Kona Inn Banana Bread.” An internet search revealed endless variations of similar recipes. Whenever we have too many overripe or soft bananas, this is one way to use them.
If you only have one or two bananas, peel and freeze them until you have enough to make this cake. Or use the frozen bananas in blended fruit drinks. They also make a delicious fake ice cream when blended frozen.
Vegan Banana Bread or Cake
1 cup canola oil
1-3/4 cup sugar
6-7 bananas, mashed
1 cup water
1/3 cup flaxseed meal*
2-1/2 cups whole wheat flour
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
Mix together all wet ingredients. Add dry ingredients and stir until mixed.
Bake in a 9×13″ pan at 350 degrees for 45-50 minutes, or until a toothpick or chopstick tests clean.
*You can buy flaxseed meal already ground. Store it in the refrigerator.
To make your own, blend a small amount of whole flaxseed (about 1 cup) in a blender until it is mostly ground. Store airtight in the refrigerator.