Pastel de Banana

Egg-free cake of ripe bananas. Avocado oil, vinegar, and baking soda. Oven at 350°F, 35 to 45 minutes.

Ingredients

• 3 very ripe bananas
• ½ cup avocado oil
• ¾ cup sugar
• 1½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• a pinch of salt
• 1 tsp vinegar

Equipment

• Greased pan
• Large bowl
• Masher or fork
• Spatula, to fold
• Toothpick

Method

1. Heat the oven to 350°F. Grease the pan.
2. Mash the bananas until creamy.
3. Mix the bananas with the sugar and the oil.
4. Add the vinegar.
5. Fold in the dry ingredients (flour, baking powder, baking soda, cinnamon, salt). Do not overmix.
6. Pour the batter into the pan.
7. Bake 35 to 45 minutes, until a toothpick comes out clean.

Notes

• Monica’s recipe, Mia’s mother.
• No water.
• The vinegar activates the baking soda; do not skip it even though there is no egg.
• The riper the bananas, the sweeter and moister the cake.