This vegan banana bread is perfect if you’re after maximum taste pay off in exchange for minimal effort; the method calls for just a mixing bowl and hand whisk and you’ll have it in the oven in less than 10 minutes. I add chunks of dark chocolate and a shot of espresso to my banana bread as it adds a great depth of flavour and slight bittersweet finish, but feel free to omit these (if you’re weird and don’t like my two favourite things).
- 125ml vegetable oil
- 100ml dairy free yoghurt (I used Alpro plain)
- 100ml nut milk (I used almond)
- 3 very ripe bananas (roughly mashed) plus 1 extra banana (halved down the middle)
- 2tbsp instant coffee granules dissolved in 2tbsp boiling water
- 75g light brown soft sugar
- 75g caster sugar
- 225g plain flour
- 1tsp baking power
- 1tsp bicarbonate of soda
- generous pinch of salt
- 150g 70% dark chocolate
- Preheat the oven to 180c. Line a large loaf tin with greaseproof paper.
- Place the oil, yoghurt, milk, mashed banana, both sugars and coffee in a bowl and whisk together. Now add in the flour, baking powder, bicarbonate of soda and salt and whisk again until you have a smooth batter. Roughly chop 100g of the dark chocolate and stir that in, reserving the rest. Scrape the batter into the prepared tin and arrange the banana halves on top.
- Bake for 50-55 minutes or until well risen, springy and golden. Once baked, leave to cool in the tin, then melt the remaining dark chocolate and drizzle over the top.
This is my first successful foray into the vegan cake world. It’s a space I’ve steered clear of for quite some time, half because I’m not vegan and have had a bit of an ‘if it ain’t broke don’t fix it’ attitude to baking, and half because I’ve tasted some very cardboard-esque vegan bakes in the past that have put me off.
This cake, however, contains aquafaba (that starchy water you get in a tin of chickpeas) and it’s a real game changer; just whisk it up in a stand mixer and it thickens like egg whites, bringing a great lightness to sponges. It’s worked particularly well in conjunction with banana in this recipe and the resulting sponge is moist, light and delicious- helped along with a few rum soaked raisins and a generous swirl of coconut icing for good measure. As a complete experiment this has worked really well and I hope some of you try it out over the next few weeks, vegan or not.
For the cake
- 150g mixed raisins and sultanas
- 4tbsp dark rum
- 350g self-raising flour
- 1/2tsp baking powder
- 2tsp cinnamon
- 1tsp mixed spice
- 100g caster sugar
- 100g soft light brown sugar
- 75g pecans, roughly chopped
- 125ml aquafaba (i.e. the drained starchy water from a can of chickpeas)
- 250ml olive oil
- 4 ripe bananas, mashed with a fork
For the icing
- 3-4 tins coconut cream (I used 160ml tins but if you are buying different sizes just make sure you’ve got roughly 600ml overall)
- 2-3tbsp icing sugar
- juice 1/2 lemon
- Grease and line two 8 inch cake tins. Preheat the oven to 180c. Put the raisins, sultanas and rum in a bowl and let them soak for 10 minutes (stir occasionally to make sure they’re all plump and well flavoured).
- In a large mixing bowl stir together the flour, baking powder, cinnamon, mixed spice, both sugars and chopped pecans. Tip the aquafaba into the clean bowl of a stand mixer (alternatively use a handheld electric whisk) and whisk until frothy (about 5-10 minutes). Set aside.
- In a large jug mix together the olive oil and mashed banana then add in the thickened aquafaba. Make a well in the dry ingredients and add in the wet. Carefully fold the ingredients together until you have a batter free of flour lumps then stir in the soaked raisins and sultanas along with the rum.
- Split the batter evenly between the two prepared cake tins and bake for 30-40 minutes until a skewer comes out clean when inserted. At this point pop the coconut cream tins in the freezer (trust me, it makes the cream much easier to separate from the water and makes for a thicker icing).
- Once the cakes are baked leave them to cool completely in the tins and move onto the icing. Retrieve the coconut tins from the freezer and scoop out the hardened cream from the tops. Place this in a stand mixer along with 3tbsp coconut liquid (from the bottom of the tin). Whisk with the icing sugar and lemon juice until smooth, thick and lump free (add another tbsp of liquid to loosen if necessary but you shouldn’t need it) then place in the fridge to firm up a little.
- Once the cakes are completely cool and the coconut cream has firmed up slightly you’re ready to assemble. To do this just even off the cakes if necessary then spread a generous layer of icing over the first, sandwich on the second and repeat, creating a swirl design on top, if you like.
- Garnish with pumpkin seeds, pecans, banana chips and cinnamon.