Preparation Time 10 Minutes
Cooking Time 50 Minutes
Makes a 2lb loaf
Vegan Vegetarian, Egg-free, Dairy-free and can be nut-free if you omit the walnuts
In our house, over-ripe bananas mean only one thing, banana cake or muffins. Over the last 35 years, I must have baked more banana cake than any other cake.
In the last decade though they have had to be made gluten-free and then eventually vegan too. Quite a few did not make the grade but they would have made fantastic door stops. Now I have a few recipes I can rely on. Some of my own creations and others adapted from someone else’s recipes.
This one is banana and walnut with added nut butter for extra moistness.
It is the cake that is perfect with a cuppa, not overly sweet and it has bananas in so it must be healthy
What bananas are the best
Bananas need to be dark and spotty, the ugly ones in the fruit bowl that nobody wants to eat. Over time the starch in the fruit converts to sugar which makes them perfect for baking.
Can I use regular flour?
If you are not coeliac or are intolerant to gluten then just regular flour.
If you are using gluten-free flour, make sure it is a reputable blended flour such as Dove Farms. A single blend flour such as coconut, almond or rice flours.
How long will it keep
This cake will keep for up to 5 days in an airtight container or wrapped tightly will freeze well for up to 3 months.
I have served this cake both with and without the icing. It makes a wonderful dessert with custard.
- 270 of gluten-free flour blend
- 100g of caster sugar
- 100g of coconut sugar or light brown sugar
- 1/4 tsp of salt
- 1 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 60 cup of sunflower or rapeseed oil
- 125 ml of gluten-free oat milk
- 1 flax egg
- 300 g of over-ripe bananas
- 2 tbsp of nut butter, cashew or peanut butter works well
- 1 tsp of apple cider vinegar
- 1 tsp of ground cinnamon
- 1/2 tsp of mixed spice
- 100 g of chopped walnut pieces
Frosting if required
- 300 g of icing sugar
- 115 g of vegan butter
- 1 tsp of vanilla extract
- few tbsp of gluten-free oat milk
- With an electric mixer, using the paddle attachment cream the butter at a medium speed until creamy. Stop, and add the icing sugar and vanilla. At the lowest speed mix until the icing sugar is combined then turn up the mixers speed and beat for 2 minutes. If too thick add a little milk and mix in. It is now ready to use or to store in the refrigerator.
- Preheat the oven to 180 C and line a 2lb loaf tin with a liner or baking parchment.
- Add the flours, sugars, salt, baking powder, bicarb, cinnamon and mixed spice to a large bowl and thoroughly combine.
- Prepare your flax egg by mixing 1 tbsp of ground flaxseed with 3 tbsp of hot water and set aside for 5 minutes to become thick and gloopy.
- Place the oat milk, banana, nut butter and sunflower oil in a blender or food processor and blitz until smooth.
- To the dry ingredients add the blended mixture, apple cider vinegar and flax egg. Using a metal spoon fold the batter until everything is incorporated, next fold in the chopped walnut and transfer to your prepared baking tin.
- Place in the oven and cook for around 50 minutes or until golden and firm to the touch. If you are finding the top browning too much then cover with foil.
- Once removed from the oven let it remain in the tin for 15 minutes and then transfer to a wire cooling rack.
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- Triple chocolate American cookies
- Double Peanut cookies
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.