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Suasoria · Chanel

Cake w/ banana extract

Boots · Gucci

I would use the actual bananas in the cake batter. They help make a very moist cake. I make one with a carmel frosting that's delicious. I know that you are a vegetarian, but I'm not sure if you're a vegan. This recipe has eggs.

Banana Cake

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour
1/2 to salt
1/4 tsp baking powder
1/2 cup milk
1/4 tsp vanilla
3/4 tsp baking soda (to add to mashed bananas)
3 mashed bananas, very ripe

Preheat oven to 350. Grease and flour two 9" layer cake pans. Cream butter, sugar and eggs. Sift flour and add the salt & baking powder to the flour. To the creamed butter mixture, add the milk and flour (alternating, beginning/ending with flour). Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture. Bake for 25-30 minutes.

Carmel Frosting

1/4 cup half & half
1 tbsp butter
6 tbsp brown sugar
1/4 tsp salt
2 cups confectioners' sugar
1 tsp vanilla extract

Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved (don't boil.) Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread. Hardens quickly so have the cake ready to frost.

pollyjean23 · Marc Jacobs

I'm quite sure that banana extract will have a strong flavor. To get an idea, you could look up other recipes that call for banana extract to see how much of it you're supposed to use. If you see 1/2 teaspoons for entire recipes, then you'll know it's strong (like almond extract is). I also agree with Boots about using real banana, as long as you know the baking ratio/science will work out okay.