Recipe by Dinah Bucholz

Banana Cake You Want to Eat

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Parve Parve
Easy Easy
16 Servings

Really! Most banana cakes are too dense or rubbery, more like banana brick cake, and taste like rotten bananas. The trick is to use ripe, but not overripe, bananas for good flavor, and the moist, fluffy texture is all down to the mixing method and an extra banana.

Yield: 1 9×13-inch cake



  • 2 and 1/2 cups all-purpose flour, such as Glicks

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 ripe medium-size bananas (not overripe)

  • 3 large eggs

  • 1 and 1/2 cups granulated sugar

  • 1 tablespoon pure vanilla extract

  • 1 cup Gefen Canola or vegetable oil

  • 1 cup canned coconut milk (see note)

Peanut Butter Frosting (optional)

  • 1 teaspoon pure vanilla extract

For Topping

  • peanut brittle crunch (store bought)



Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch pan (true to size—not disposable) and set aside.


Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.


In the bowl of a food processor, add the bananas, eggs, sugar, and vanilla and process until smooth. Continue to process until fluffy, one to two minutes. With the processor running, pour the oil in slowly. Add the flour mixture and coconut milk alternately, running the processor on the slowest speed and mixing as little as possible, beginning and ending with the flour (three batches of flour and two batches of milk). Take care not to over-process and heat the batter.


Scrape the batter into the prepared pan and bake until the top of the cake is golden brown and feels set when pressed lightly in the center, about 40 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan before frosting, about two to three hours.

Prepare the Peanut Butter Frosting


In the bowl of an electric mixer fitted with the paddle attachment add the peanut butter, coconut oil, confectioners’ sugar, and vanilla. Beat on low speed to combine, then increase the speed to medium high and beat until smooth, light, and fluffy, about five minutes. If the frosting appears too soft to spread, chill for a few minutes and beat again (if you chill it too long it will be too hard to beat and you will have to wait for it to soften).


Spread the frosting evenly over the top of the cake to the edges. Sprinkle generously with the peanut brittle crunch. Store covered at cool room temperature for up to three days.


Make sure you use canned coconut milk and not the quart-size boxes (e.g. Coconut Dream), which are not the same thing at all. For coconut oil, I recommend LouAna, which is affordable and has a neutral flavor.


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Banana Cake You Want to Eat

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