Banana CakeJump to Recipe
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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- 3 medium-sized ripe bananas
- 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
- 50 g 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.