Making vegan banana cake is one of those things that I pretty much let the kids do by themselves (minus the weighing and putting into the oven part). A few simple ingredients and voila! a delicious, moist and filling afternoon treat is sorted.
A while back we made this vegan banana cake for our Friday Family Neighborhood Meet Up and it disappeared in a very short time. Both adults and kids liked it because it wasn’t overly sweet but the moisture on it from the liquid sweetener and the very ripe bananas really worked well. Ripe bananas is a high in demand in my household as we use them for so many things- smoothies, cakes, ice cream… you can get an idea of the amount of ripe bananas needed here! I keep a big stash in the freezer and some in the counter at all times.
I like using wholegrain flours and other grains to make them more nutritious. If you haven’t used quinoa flakes before, you are in for a treat. They are naturally gluten free and they bring a very nutty taste to the table. I’m currently in love with them 🙂
1 1/2 cups of mashed ripe bananas (4-5 bananas)
1/2 cup oat milk (use cashew or almond for gluten free)
2 tablespoons chia powder (or flax seed powder)
1/4 cup organic coconut oil, melted
2 tablespoons rice syrup*
1/2 teaspoon baking powder
1 1/2 cup spelt flour
1/2 cup quinoa flakes
1/2 teaspoon vanilla powder
1/4 teaspoon of Himalayan salt
1/4 teaspoon cinnamon powder
Vegan chocolate chips- I made these myself as it is more cost effective, but there are also available online and in health food shops
Mash the ripe bananas in a bowl and add the rest of the wet ingredients to make a paste, then add the dry ingredients (except chocolate chips) adding the chia powder last. Fold in chocolate chips and pour into a loaf tin (previously greased with coconut oil) and bake for 45-55 minutes in the middle of the oven. I usually turn off the oven at 45 minutes but let the cake cool down for another 15 minutes. When you press the top and it bounces back it is perfectly cooked. At that time you can take it out of the mould and place it in a wire rack to prevent it from getting soggy.
Serve warm or cool- this vegan banana cake its equally delicious either way 🙂
*you can use any liquid sweetener you like or have handy. I use this one because is cost effective in this recipe.
Leave a Reply