Vegan Banana Maple Pound Cake | Moist, Easy & Dairy-Free | Full Recipe in Bio

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Description

Vegan Banana Maple Pound Cake Recipe



Ingredients
Flour— 2-1/2 cups
Cornstarch— 1 tablespoon
4 Large Bananas
Vegetable Oil— 1/2 cup
Brown Sugar— 1 cup
White Sugar— 1/2 cup
Maple Extract— 2 teaspoons
Almond Extract— 1/4 teaspoon
Baking Powder— 1 tablespoon
Salt— 1 teaspoon
Espresso Powder— 1/2 teaspoon


Glaze

Powdered Sugar— 2 cups
Plant Based Milk— 2-3 tablespoons
Vanilla Extract— 1 teaspoons
Pinch of Salt



Preheat oven to 350F then prepare a 9×5 loaf pan with cooking spray and set aside.
Now mash the bananas in a large bowl (leaving some chunks for texture) then mix in vegetable oil, maple, and almond extracts.
In a separate mixing bowl, whisk together flour, white and brown sugars, salt, espresso powder, and cornstarch.
Combine both wet and dry mixtures (the batter will be thick). Be careful not to over-mix.
Pour the batter evenly into the loaf pan then bake for 60-75 minutes or until a toothpick comes out clean or with just a few moist crumbs (not wet batter).
Once out of the oven, allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling.
Wait until the cake has fully cooled before preparing glaze (hot cake can melt glaze). In a large mixing bowl combine powdered sugar, salt, vanilla extract, and plant based milk of your choice. The glaze will harden quickly so immediately pour it onto the cake once it is made.
Slice and enjoy!
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