This healthy Vegan Banana Cake is an absolute all-rounder – whether with coffee, as an energy booster or for breakfast. The recipe is here – vegan, of course!
Ingredients for Vegan Banana Cake:
30 gr pecan or walnuts
4 very ripe bananas (approx. 350 gr without peel)
100 gr dried dates
75 ml vegetable milk (I use oat milk, but most other types work just as well)
220 gr light spelt flour (wheat flour also works)
1 tsp baking powder
1 pinch of salt
1 tsp baking soda
1 tsp apple cider vinegar
Another banana for decoration
Chop the nuts into coarse pieces.
Preheat the oven to 350°F and line a cake tin with baking paper.
Peel the bananas and put them in a blender with the dates and the vegetable milk and blend well.
Take a bowl, sift the flour, add the baking powder and salt and mix.
Add the liquid banana mixture from the blender to the flour mixture and stir well with a spoon.
Mix the bicarbonate of soda and apple cider vinegar in a small cup and immediately add to the batter. Stir in briefly (but do not stir too firmly, then the cake will not rise nicely).
Add the chopped nuts, stir briefly and scoop the batter into the cake tin. Finally, another banana, cut in half lengthwise, can be placed on top of the cake for decoration.
Bake the cake for about 30-35 minutes until a toothpick comes relatively clean when inserted (the cake should be moist!).
Remove the cake from the oven and leave to cool in the tin.
The cake tastes best when it is still very slightly warm! Once the cake has cooled completely, it can be stored in the fridge for a few days. Individual slices can also be frozen for a longer period of time and defrosted in about 15 minutes for a quick snack!
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