This is yet another egg free dessert and it is very delicious. Mashed banana binds to flour the same way eggs do, creating moist treats that are low in fat and cholesterol.
The cake is extremely easy to make, no creaming of eggs and butter, folding in flour etc.. nothing fancy at all. Just mix all the dry ingredients and wet ingredients separately and whisk them together to combine. Easy as making a pie (oh.. I never made a pie and I don’t think its that easy.. well that’s another story). It can be veganized by adding with soymilk and vinegar instead of buttermilk (Put 1tbsp vinegar in a measuring cup and add soymilk to the 1-cup line.)
Recipe adapted from Vegetarian Times magazine.