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Eggless Banana Nut Cake

"Explore the Vegetarian Chef in YOU!"

*A moist, tender, nutty delicious eggless banana nut cake.

Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your vegetarian kitchen!


  • 2 1/4 Cups Swans Down Cake Flour
  • 1 3/4 tsp Baking Soda
  • 1/2 tsp. Baking Powder
  • 1 tsp. each Almond and Vanilla Extracts
  • 2 tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 1 1/2 Cups Sugar
  • 1 Cup Mashed Ripe Bananas
  • 1/4 Cup Spring or RO water
  • 1/4 Cup Sour Cream
  • 1/2 Cup Butter at room temperature
  • 1 Cup chopped Walnuts

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Preheat oven to 350º

Sift dry ingredients together set aside. 

Cream butter and sugar together until light and fluffy. Add Extracts and Egg Replacer. Mix. Stir in Sour Cream, Banana and RO or Spring Water. Add dry ingredients. Beat 2 minutes. Pile into a prepared Bundt pan.

Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a Lemon or Caramel frosting.

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