Banana Cake

Karry Hosford
  • Yield: 9 servings

This recipe comes from Bob’s Red Mill, makers of natural foods in the natural way. The brown sugar topping for this cake is sticky and won’t spread on the cake evenly. That’s OK, just dab it on, and it will melt into the cake.


1/2cup soy flour
1/2cup flaxseed meal
2teaspoons baking soda
1teaspoon baking powder
1/4teaspoon salt
1cup whole wheat flour
1/2cup soymilk
1/3cup honey
1-- egg, beaten
1teaspoon vanilla
3-- medium bananas, mashed
1/2cup brown sugar
3tablespoons butter
1/2cup walnuts, chopped


  1. Preheat oven to 350F.
  2. Combine soy flour and next 5 ingredients (flour through whole wheat flour); mix well.
  3. Combine soymilk, and next 4 ingredients (soymilk through bananas); mix well. Add to dry ingredients; stir gently.  Pour into a greased square 8-inch baking pan. Combine brown sugar, butter and walnuts; stir until crumbly. Sprinkle over batter. Bake 30 minutes or until a toothpick inserted in center comes out clean.

Nutritional Info *per serving

  • Calories 316
  • Fat 12g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.7g
  • Monounsaturated Fat 1.3g
  • Cholesterol 34mg
  • Sodium 450mg
  • Carbohydrate 47g
  • Fiber 4.7g
  • Protein 9g