Last week I had about 4 over-ripe banana’s, and everyone knows what that means! Stop. Banana cake time.
Normally if I don’t think I am going to eat them, ill chop them up and freeze them for smoothies. But I didn’t quite make it this time. Which turned out to be a really delicious thing!
We were heading around to some friends place for dinner and I wanted to bring something. Enter banana cake.
Despite being both vegan AND gluten-free, this cake is moist and moreish. Nobody even knew that it was missing their beloved dairy and eggs. To make things a little more interesting I added some broken up chocolate pieces which were a nice surprise throughout the cake. You could add other things though if you like, maybe some raisins?
This cake was so good, I made it again the week after when my family was visiting. It didn’t stay around for long. The almonds act as a binding agent and ensure the cake stays moist for days. I used a 20cm springform pan, but you could use something smaller to get a higher cake.
This recipe is:
- Super Moist
- Egg Free
- Gluten-Free, and
- Will impress your friends
Ok, on to the recipe!
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Banana CakePrint Recipe
- 3 medium-sized ripe banans
- 1/4 cup melted coconut oil (or sub olive or vegetable oil)
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 50g broken up dark chocolate or choc chips**
- 150 g (1 1/4 cups) ground almonds (almond meal/flour)
- 1 1/4 cups self-raising gluten-free flour blend
- 2 heaped teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/2 cup plant milk, (I used almond)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
Place the coconut oil in a separate large bowl, add the vinegar to the same bowl along with the salt, cinnamon, vanilla, raisins and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
Transfer mixture into a greased baking tin lined with baking paper (I used an 18cm/7inch springform baking tin)
Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out of the oven, leave it to cool completely before applying frosting
I made a simple buttercream frosting with 1 cup butter (nuttlex), 1 tsp vanilla extract, 1 cup icing sugar. Beat until well combined. ** feel free to use any chocolate, nuts or dried fruits