Wacky Banana Cake Recipe

Wacky Cake Recipes are so easy but they taste and look like you’ve been working on it for days!

One bowl mixes with no mixers required~ No eggs or dairy and no egg replacers either!

This is the original depression era cake with all the ingredients you already have in your pantry

An abundance of bananas in the freezer was the inspo for this Wacky Banana Cake

Since I was getting really tired of making banana breads!
I changed it up a bit and baked the batter into little logs with this Twinkie knockoff pan

Next I baked the rest of the batter into baby bundts with this miniature bundt pan from Wilton*not sponsored

Looking like flower planters so of course the spring flower assortment on top is perfection!

With Mother’s Day just around the corner, how amazing is this for Mom?

Spread a small amount of fudge or buttercream icing on the tops and then dip into green tea cake crumbs!
Or just green cake crumbs from leftover vanilla cake!

Of course the making of the buttercream flowers is a project that takes some time and some skill

Otherwise forget the decor and just bake all the cake batter into a 9″X 13″ pan and glaze it up with a simple sugar glaze

Rum or no rum this cake is so easy and so delicious!

CLICK HERE TO WATCH HOW TO MAKE THESE SPRING FLOWER BANANA CAKES

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Yield: serves 15 people

Wacky Cake Banana Recipe

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If you watched the YouTube video for how I made this cake recipe you will know I did it wrong!! The recipe instructions listed below are correct!!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• Super Ripe Bananas 2 medium approx 240g
• Vegetable or Coconut Oil 7 Tablespoons (98g)
• Brown Sugar 1 cup (200g)
• Plant Milk *I used Soy Milk 1½ cups (355ml)
• All Purpose Flour 3 cups (375g)
• Ground Cinnamon 1 teaspoon
• Baking Soda 2 teaspoons
• Salt 1 teaspoon (6g)
• Vanilla Extract 2 teaspoons (10ml)
• Rum *optional 6 Tablespoons (88ml)
• *replace with 6Tbs more plant milk if omitting the rum

FOR THE ICING

• ½ Recipe American Style Buttercream
• OR
• ½ Recipe Fudge Icing

Instructions

1. Combine the sugar, plant milk, vanilla extract, rum *if using and the oil together in a large mixing bowl whisk smooth
2. Add the banana puree and whisk smooth
3. Add the sifted dry ingredients (flour, baking soda, cinnamon and salt) and whisk just until combined- do not overmix
4. Pour into a greased and parchment lined cake pan(s) and bake in a preheated 350°F oven for 15-35 minutes- this really depends on what size pans you are using!!
5. No matter what pan size I am using I like to always check my cakes at around 15 minutes just to see how they are doing. The mini Twinkie molds didn't take longer than 15 minutes and the baby bundt cakes took closer to 25 minutes.
6. If baking in a sheet pan 9" x 13" it will probably take close to 30 minutes to bake, just do the toothpick test or finger indent test - if the cake is springy to the touch when you gently press the centers, it is done!
7. Prepare your buttercream recipe of choice and make your buttercream roses to be placed in the freezer until you are ready to decorate the cakes.

Notes

Cakes both plain & decorated can be stored at room temperature for up to 4 days.
Refrigerate for longer storage (up to 10 days) keep in airtight container

For the Rum Glaze
2 cups of Confectioners Sugar + 1 tablespoon of Rum~ adjust the consistency with plant milk for pouring over the warm cake