Vegan banana cake
Banana cake is the ideal way to use up overripe bananas, and this recipe contains cacao nibs and coconut milk yogurt to make it even more delicious. It's the perfect match for your afternoon cup of tea or coffee.
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- 150ml sunflower oil, plus extra for greasing
- 4 ripe bananas (about 350g peeled)
- 225g golden caster sugar
- 175g non-dairy coconut milk yogurt
- ½ tsp vanilla bean paste
- 285g spelt flour
- 1½ tsp baking powder
- ½ tsp fine salt
- 25g Naturya Organic Cacao Nibs
Preheat the oven to 180?C, gas mark 4. Grease a 900g loaf tin with sunflower oil and line with baking parchment, leaving extra length at each end to help lift the cake out once cooled. Mash 3 bananas with a fork in a small bowl then set aside.
Stir the oil, sugar, non-dairy coconut milk yogurt and vanilla paste together in a large bowl until combined. Stir in the flour, baking powder and salt, followed by the mashed banana and the cacao nibs.
Pour the mixture into the loaf tin, halve the remaining banana lengthways then lay the pieces on top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted into the centre comes out clean. If, after 45 minutes, it has browned too quickly, cover it loosely with baking parchment.
Cool in the tin for 10 minutes then lift out onto a wire rack to cool completely.
Typical values per serving when made using specific products in recipe