Breakfast | Snack

Banana Ring Cake (plant-based)

Banana Ring Cake

My mom used to make this banana ring cake for us with leftover bananas when we were kids.

The hint of cinnamon and raisins add a little surprise, and it makes a fantastic school day or after-school snack for kids. We've even been known to enjoy it for breakfast. I hope you enjoy it!

And speaking of my mom, I did a lovely guided meditation this morning about sharing the present moment with our ancestors.

The idea is that you think about your parents as 5-year-old children, and imagine them right here with you – breathing with you, resting with you, feeling whatever they're feeling, maybe they're a little bit scared, and maybe they're also appreciating the wonder of life. Mommy, Daddy, I feel you, it's ok, just breathe with me now.

Then you think about your grandparents, whether they are alive or not, and invite them to breathe and rest with you. Grandma and Grandpa, Nonno and Nonna, I am here, I am breathing with you now.

You feel them in every cell of your body and you notice how they have continued on through the fact of you being alive.

You are the gift, the fruit, the wish of every one of your ancestors. They are so happy to be here breathing with you. They send you all their love and support, and you send them reassurance that everything turned out ok.

It was a beautiful practice that left me with an open heart and a sense of calm purpose to the day. Thanks to the free Plum Village app for this wonderful experience!

This is recipe #130 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

  • Oven temp 350F/175C

Dry ingredients

  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 2/3 cup raisins

Wet ingredients

  • 1/3 cup vegan butter or coconut oil (plus extra for greasing the pan)
  • 1 cup mashed banana
  • 2 Tbsp soy milk
  • 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water, mixed and put in fridge for 5 minutes)
  • 1 tsp vanilla or almond extract

Make the batter

  1. In a medium bowl, mix the dry ingredients together, then add in the raisins and mix to coat them in the flour mixture.

  2. Separately, add the banana and wet ingredients together and mix well. You can blend the wet ingredients in a blender for extra smoothness, or mix by hand.

  3. Add the wet to the dry ingredients and mix until combined. The batter will be fairly thick, not runny.

Bake the cake

  1. Grease an 8″ ring/bundt pan, making sure to get some vegan butter or coconut oil into all the edges of the pan so the cake doesn’t stick.

  2. Pour the batter into the pan and spread it evenly around with a spatula.

  3. Bake at 350F for 40-45 minutes until the top of the cake is golden and a knife inserted into it comes out clean.

  4. Cool for 15 minutes in the pan, then turn out onto a wire rack and cool completely.

  5. Enjoy a slice of banana ring cake dusted with icing sugar or spread generously with peanut butter. ❤️

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏

Canadian, comfort food, plant-based