Simple Moist Dairy Free Banana Cake Dessert

Preheat your oven to 350°F (175°C). This is a critical step and ensures that your cake will rise evenly. I find it can easily be overlooked in the haste to get baking, but do not forget it!

In a large bowl, start off with mashing your ripe bananas with a fork until smooth. Experience has taught me that the riper the bananas, the better. Not only are they easier to mash, but they lend a natural sweetness to the cake.

Beat in the eggs (or egg replacement) to the banana mixture until well combined. Be careful not to overbeat.

In another bowl, combine your flour, baking soda, and salt.

Now add your granulated or coconut sugar, almond milk, coconut oil, and vanilla extract to the banana/egg mixture. Blend well to ensure your mixture isn't lumpy.

Gradually incorporate your dry ingredients into the wet mixture, stirring gently. Mixing too vigorously can lead to a tough cake, and no one wants that!

Pour the batter into a greased loaf pan or lined cake tin. The mixture can be a bit sticky, so use a spatula to smoothen the top.

Finally, bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. My oven tends to run a bit hot, so I usually check the cake after about 40 minutes. All ovens are unique, so adjust the time if needed.

Let it cool in the pan for at least 10 minutes before transferring it to a wire rack.