Black Cherry Banana Cake

5 from 4 votes

Black Cherry Banana Cake is light and moist with mild fruity flavors.

Course Dessert

Cuisine Cake

Prep Time 20

Cook Time 20

Total Time 40

Servings Squares

Calories 102kcal

Author Ginny McMeans

Ingredients

1 egg substitute - I use a chia egg
1 cup all purpose flour
½ cup whole wheat flour
⅓ cup granulated sugar - organic
1 teaspoon ground cinnamon
2 teaspoons baking powder
5 ounces black cherry non dairy yogurt alternative
3 tablespoons dairy free milk of your choice
1 banana mashed which equals about ¾ cup
¼ cup coconut oil
1 teaspoon vanilla extract

Instructions

Lightly grease a 9" square baking pan.
Mix your non dairy egg according to package directions. I use a chia egg which is 1 Tablespoon chia flour and 3 Tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use.
In a large bowl add the flours, sugar, baking powder and ground cinnamon.
In a medium bowl add the prepared non dairy egg, Black Cherry Dairy-Free Yogurt Alternative, non dairy milk, mashed banana, oil and vanilla. Mix well.
Add the wet mixture to the flour mixture and stir until just combined.
Pour the batter into the prepared 9" baking pan. Spread smoothly.
Bake at 375 degrees for 20 minutes.
Cool the cake in the pan for about 10 minutes and then remove to a rack to cook completely.
Cut into squares to enjoy!

Notes

TO FREEZE:

After the cake has cooled you may freeze it in freezer safe containers.
The squares defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 seconds.

Nutrition