In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Vegan Banana Cake
Hello everyone! Baking at home for me is always a joy as I enjoy sharing my latest bake with loved ones, family and friends. With ‘Home Baking Week’ running for this week, let me entice you to go to your kitchen and ‘make and bake’ this delightful recipe Vegan Banana Cake. A delightful 100% vegan banana cake. NO egg or dairy content. Full of banana flavour with the addition of blueberries, vegan white chocolate chips and walnuts. Enjoy.
Serves 8 slices | Preparation time: 20 minutes | Cooking time: 50 minutes + | Oven temp : 180ºC
INGREDIENTS
Cake
290 g banana – ripe
180 g white caster sugar
195 g plain white flour – sieved
1 teaspoon baking soda
¼ teaspoon baking powder
150 g fresh blueberries
100 g vegan white chocolate – chopped
100 g walnuts – chopped and a few left whole for topping
Topping
1 whole ripe banana – sliced in half
1 tsp brown sugar – to sprinkle over banana and top of cake
INSTRUCTIONS
Prepare tin
Lightly grease and line with baking parchment to form a collar a 22 cm x 10 cm loaf tin.
Prepare Bananas
Smash your bananas up to form a smooth banana paste.
Make Cake Batter
After your banana paste has formed, place it into a large bowl. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition. Now blueberries and white chocolate chips plus 90% of the chopped walnuts (the remaining will be used for the top of the banana cake). Mix until all combined.
Bake
Pour the cake batter into the greased and lined baking tin. Cut your whole banana in half and place on top of the mixture, seed side up. Scatter the remaining walnuts around the banana. Bake for 50 minutes, or until a knife comes out of the middle clean. If a knife or skewer comes out of the middle wet, keep the banana cake in the oven for further minutes, until it is completely cooked. Cover with wet non stick paper if colouring too quickly.
Serve
When cool, remove from the tin and cut into thick slices.
JULES TIPS: If you used a food processor to blend the bananas, you could just mix the ingredients in there, whizzing it until combined. Can use plain vegan chocolate if preferred. This cake will keep for several days when placed in a covered plastic container.
