The scoop on this recipe…
So how is everyone’s quarantine going? Tired of social distancing? Or are you, like me, for the most part enjoying this opportunity to pass up all social events without having to find excuses for why you can’t go? How the tables have turned, yes? Now introverts are the celebrated ones. Heck, we may be heroes! Leading the way and setting the good example for our socialite comrades. We’ve been training for this fateful moment in history our whole lives.
One of the consequences of this quarantine is that many people living in the larger cities now order their groceries through an application called Rappi, to avoid going in person to the supermarkets. On my phone, I can select everything I want from the virtual grocery store, and it’s delivered to my apartment. This is mostly fantastic. In fact, as a small town-raised, wanderlusting spirit, I dreamed of someday living in a city, cozying up in a charming apartment, and ordering takeout, amazon prime, all that good stuff.
But you may have noticed, I said grocery delivery is MOSTLY fantastic. Yeahhhhh… the last time I did groceries and ordered bananas, they arrived looking very bruised from their unfortunate trip in the same bag with the canned corn and peas. So I stuck them in the fridge, promising myself I’d use them to make banana bread or cake. This morning, I woke up in that baking mood, hopped on pinterest and started scrolling for a good banana cake recipe. I found what looked quite nice, this recipe by Spend with Pennies and decided to make a vegan adaptation since a number of you readers prefer vegan recipes!
A couple of quick notes…
- Instead of eggs I used aquafaba, the juice from cans of chickpeas and ground flax seed. The ground flaxseed gives a binding effect when combined with the liquid ingredients in the batter and the aquafaba can be beaten to create a fluffier batter.
- This cake needs to cool COMPLETELY before serving to achieve the best results. It’s a fine line between a perfectly baked, moist cake that holds its own and a gooey cake or, on the other end, a cake burned on the fringes.
- For the topping, I used doce de leite with coconut… not vegan, I know. But it’s totally possible to make a vegan version of that, and it gives the cake this “Banoffee” vibe. So I recommend it! Here’s one recipe for vegan doce de leite. It’s in Portuguese, but you can translate it by copying the text and pasting into google translate. (One of my go-to solutions as an expat!)
OK!! Time for the recipe…
Vegan Banana Cake
- 4 standard size bananas, very ripe
- Juice of 1 lemon
- 1 Cup coconut milk
- 3 Cups flour (I used all purpose, but you could also experiment with whole wheat flour or gluten-free flours)
- 2 Tablespoons baking powder
- 1/4 teaspoon pink himalayan salt
- 2/3 Cup coconut oil
- 1 Cup white granulated sugar (I used organic crystallized cane sugar)
- 1/2 Cup brown sugar
- 1 Cup aquafaba (the liquid from 2, 300 gram cans of chickpeas. Make sure these have only the beans, water and salt. You can also use the liquid from cooking your own garbonzos.)
- 1/4 Cup ground flax seed
- Step 1 Grease and flour a large glass baking pan – one like what you might use for baking lasagna – and set aside.
- Step 2 In one bowl, use a hand mixer on low speed to beat the bananas together with the lemon juice until smooth.
- Step 3 Next, combine the coconut oil (at room temperature), sugars, and aquafaba in a large mixing bowl and beat with the hand mixer on medium to high speed until the color changes to light brown and the mix thickens.
- Step 4 Add in the rest of the ingredients, including the bananas and used the hand mixer on low to homogenize everything. Don’t overdo this part. It just needs to be mixed together. Beating the batter too long may make your cake more dense.
- Step 5 Pour your batter into your baking ware and bake in the oven at 350° fahrenheit for 40 minutes or until the poke test comes out clean.
- Step 6 Remove and cool completely before frosting.
- Step 7 Serve with ice cream, coffee, cream cheese frosting, doce de leite, or fresh bananas and enjoy!