When I was growing up, bananas weren't something I fancied all the time. Maybe because in Angola, a tropical country, we had so many bananas that I just thought they were boring. But when it came to the banana cake, the story changed, I just loved it! Hmmm... So yummy and sweet.
'' Hmmm... So yummy and sweet. ''
Once you start being more conscious about healthy living, you tend to gravitate towards more natural ingredients. You might be asking yourself how is vegan plant-based baking when traditional baking is all about sugar, butter, milk, cream, and eggs?
I know, it sounds almost impossible! But let me tell you a secret about bananas:
Bananas are naturally sweet - the darker, the better - and they are the perfect substitutes of sugar. They add a great deal of moisture to cakes and can also substitute butter and oils. They also have a binding quality, another advantage of their moisture content, which makes them perfect candidates to replace eggs.
I guess you ate or baked a banana cake before, right? But was it plant-based? If no, I challenge you to try this easy to make, super caramelised banana cake. And if yes, I'll just share this delicious recipe with you.
Recipe: Delicious Vegan, Plant-Based Banana Cake
Ingredients:
1 cup raisins (or dates)
1 cup fresh ripe pineapple
⅛ cup almond butter (optional)
⅔ cup soaked walnuts, or any other nuts you fancy *
1 tsp vanilla extract (of good quality)
1 tbsp cinnamon
¼ tsp nutmeg (if you like to add some more spiciness)
¼ tsp salt
1 tbsp agave syrup (optional)
4 medium bananas (if you prefer less moisture add less one)
1 cup almond meal (you can make yourself from almonds)
Equipment:
Food processor
Oven
Non-stick pan
Baking paper (optional)
Preparation:
Process the raisins, pineapple, and almond butter until you get a homogeneous paste. Add the nuts and process again for just 2-3 secs to chop them roughly. Or break them with your hand.
In another bowl, mash the bananas and add the paste. Add all the other ingredients and mix everything with a wooden spoon or spatula.
Pour the cake mix into a non-stick pan, I used a 25x18cm.
Let it bake in a preheated oven at 180℃, leave it there for about 30 minutes.
Tips:
Make sure the cake is not too high in the oven, so it doesn't burn on top. Be careful, it's very delicate.
You can also use baking paper to make sure the cake won't stick to the pan. The banana caramelises so, don't wait too long after it is out of the oven to plate it (otherwise the caramel gets really gluey and might stick on the pan).
If you want to make a taller cake, just double or triple the recipe, or make several layers and put them on top of one another.
This is the perfect afternoon cake to have with friends or when you just crave something sweet and don't have much time.
Voilà! You have a super flavoured moist cake that will delightfully melt in your mouth, and you'll love it, I promise!
Show me your cakes, tag me on Instagram @plantsformnowon, and don't forget to share this recipe with your friends and family.
Bon appetit!
Telma
Do you want to learn more about foods that are beneficial for your body, and want to improve your diet? Join the Grow Community, a space for women who are interested in learning about food, nutrition and lifestyle routines that will give them more energy, promote self-love and contribute to their overall health. There you will find tutorials, recipes, shopping lists, you will have a monthly live group coaching session with me and much more.
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With love & gratitude,