The perfect recipe to satisfy those comfort food cravings whilst you #stayathome. This vegan banana cake is so simple and delicious – it’s light, fluffy, moist and the best part is it takes just 20 minutes! It’s perfect for when you’re hunting for that sweet hit but you can’t be bothered to take ages working out a complex recipe.
To help those of you whom are self isolating and might not be able to get to the shops – the cake batter only uses commonly found pantry ingredients. The recipe found below is for a banana cake, however the base batter is super flexible and you can use many other ingredients with it. Here’s some different varieties:
1. Apple cake – substitute the chopped banana for a chopped apple.
2. Chocolate cake – remove the single chopped banana and add 2 tablespoons of cocoa powder (add a little more plant based milk if too thick)
3. Marmalade cake – remove the single chopped banana and add 2 tablespoons of marmalade
This cake is also great to get kids involved in the kitchen. It only uses a single mixing bowl and has very simple measurements. Why not make a cake party with your family and see whom comes up with the best cake variety!
When to eat
In general bananas are pretty widely available in the UK year-round. However the sweetest and best bananas are the windward variety that are imported into the UK from February to May.
20 Minute Vegan Banana Cake
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.64 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.86 KM in a modern car.How do I calculate this?
- 2 Medium Bananas
- 6 Tablespoons Plain Flour
- 4 Tablespoons Caster Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Cinnamon
- 6 Tablespoons Sunflower Oil
- 6 Tablespoons Plant Based Milk
- Preheat the oven to 200˚c.
- Peel and mash one of the bananas into a rough paste using a fork. Reserve in a bowl and place to one side. Then slice the remaining banana lengthways twice so you end up with 4 long banana strips. Roughly chop these strips into 1-2 cm banana chunks.
- Take a large mixing bowl and pour in the flour, sugar, baking powder, cinnamon, mashed banana and sunflower oil. Whisk the bowl into a cookie dough like paste. Pour in your plant based milk of choice, I like to use oat or soya milk. Then whisk the bowl contents into a smooth batter.
- Mix half on the chopped banana chunks into the batter using a fork, just so they are evenly spread in the mixture. Then pour the batter into a shallow baking dish. Cover the batter with the remaining banana chunks. Pro tip: Don’t be tempted to use a large or wide dish for the baking. The cake isn’t designed to rise a lot, so you’ll want a good thickness of batter in the dish (at least a couple of inches), otherwise you risk having a pancake-like cake.
- Place into the oven and bake for 18 minutes or until the surface is browned and a knife inserted into the center of the cake comes out clean.