So I saw a bunch of overripe bananas sitting on the kitchen counter and took the opportunity to bake a fresh loaf of banana cake (or bread).
I’ve always loved a good banana cake and I have a few go-to recipes for it. But since I discovered this banana cake, I doubt I would be revisiting the original ones as often.
Believe it or not, this cake is sugar-free, butter-free, dairy-free and egg-free.
This recipe is fairly versatile. I’ve made several variations in the past. This time, I threw in chia seeds and chopped up valrhona chocolate for the added health benefits and flavour. But you may add walnuts, raisins, or swirl in some peanut butter or nutella (note: nutella is not vegan). The original recipe called for sugar but I omitted it. You can also replace flour with almond meal for a gluten-free version.
The cake had a natural sweetness and was really moist and fluffy. Perfect for breakfast or afternoon tea — any time of the day really. According to those who have tried it, it is best enjoyed with a cup of hot tea or OJ.
Vegan banana cake with chia seeds and Valrhona chocolate (Recipe adapted from here)
4 medium sized ripe or over ripe bananas
1.5 cups whole wheat flour or all purpose flour
½ cup olive oil
1 tsp vanilla extract
1 tbsp chia seeds
chopped up chocolate
1.5 tsp baking powder
½ tsp baking soda
a pinch of salt (optional)
- Preheat the oven to 180 degree C
- Grease a bread tin or a rectangular cake pan
- Mash the bananas
- Add the oil and vanilla to the banana and blend well
- Sift together the flour, baking soda and baking powder
- Fold into the wet ingredients
- Fold in the chia seeds and chocolate
- Pour the batter into the prepared pan
- Bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the centre comes out clean
Selden Vos VIII
• 11 years agoReblogged this on Lavander Honey.
Bhakthi
• 11 years agoMade this last night and had it for dessert and then brekky this morning. So moist and tasty.
vickiima
• 11 years agoGlad you like it!
Fiona
• 11 years agoMay I know the size of bread pan or cake pan you’re using?☺
vickiima
• 11 years agoI’m using a standard loaf pan, which is about 9-by-5 inches.
Sarah in Alaska
• 11 years agoThis is amazing! It’s my new banana bread/cake standard.
vickiima
• 10 years agoGlad to hear!! <3
Lotta
• 10 years agoCan I also bake the cake without the Chia Seeds?
vickiima
• 10 years agoYes you may :) It’s optional!
Ak
• 10 years agoMay I know around how many grams 4 medium bananas weigh?
vickiima
• 10 years agoI didn’t weigh it but I know that it measures one cup! :)
Ak
• 10 years agoThanks! For step 4, is blending done with a mixer or would a balloon whisk do the job? Do I have to get it to ribbon stage?
vickiima
• 10 years agoA balloon whisk will do the job :) You don’t have to get it to ribbon stage, but you should mix well enough such that everything is combined and of the same consistency.
Gill
• 10 years agoCan I replace oil with applesauce?
vickiima
• 10 years agoI have not tried to replace with applesauce but I think you could give it a try! Not sure if it will change the texture though.
Laura
• 10 years agocarob instead of chocolate?
vickiima
• 10 years agoCarob isn’t readily available here so I haven’t tried it. But it should work since they are substitutes!
pantry basic: fluffy vegan pancakes | V's Kitchen
• 10 years ago[…] does one omit butter, dairy and eggs, and still make a delicious banana cake? Check out my post on vegan banana cake. Ever since, it has been my go-to recipe for banana […]
sleepdebt8
• 10 years agoI made this cake this morning and I really love how moist the cake is and the natural sweetness from the banana. thank you! :)
vickiima
• 10 years agoHi! So glad you love it! It’s my go-to recipe for banana cake now :)
Lourdes Saldaña Zavaleta
• 10 years agoIt looks so good!, I love your website! :D
vickiima
• 10 years agoHi dear, thank you so much :)