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