Today I woke up feeling like banana everything, so here is my tasty spicy banana walnut cake!
- 2 Large bananas
- 1/4 Cup vegan butter
- 1 Tbsp coconut oil
- ⅔ Cup muscovado sugar
- 1 Tbsp white sugar
- 1½ tsp agave
- 1¼ cup almond milk
- 2 Tbsps ground flaxseed (to make a flax egg)
- 1 Cup fine wholemeal flour (normal wholemeal flour is ok if you can’t find ‘fine’)
- 1 Tbsp mandioca flour (cassava flour)
- 1 Tsp baking soda
- 1 Tsp vanilla essence
- ½ Tsp cinnamon
- ¼ Tsp nutmeg
- ½ Tsp salt
- ¾ Cup chopped walnuts
- Oil for greasing
- Mixing bowl
- Small bowl for flax egg
- Measurement utensils
- Small pot
- Heatproof bowl to sit on top of the pot
- Oven loaf tin
- Baking paper
- Preheat the oven to 170℃
- Line a loaf tin with baking paper, grease and set aside.
- In a small bowl, combine the flaxseed and water, set aside (enough water to just cover the flaxseed).
- In a mixing bowl, mash the bananas until smooth.
- Boil a small pot of water and reduce to simmer.
- Place a heat proof bowl on top of the pot.
- Melt the vegan butter and coconut oil in the bowl (careful not to let it burn or bubble).
- Add the melted vegan butter and coconut oil to the mixing bowl with the banana.
- Add the muscovado sugar, white sugar, agave syrup almond milk, vanilla essence and flax egg
- Stir well to combine.
- Add the flour, baking soda, salt, nutmeg and cinnamon
- Stir gently until it is combined (make sure you don’t over mix!).
- Add the walnuts and mix gently.
- Pour into the prepared baking tray.
- Bake for about 40 minutes (until a toothpick inserted comes out clean).
- Let the banana bread cool in the tin for a few minutes.
- Transfer the loaf to baking paper or a cooling rack.
- Can serve it immediately however, it is much easier to slice once it has cooled completely.