Vegan Banana Cake

Name: Vegan Banana Cake - Nora K.
Ingredients: 3 ripe bananas 1 cup of sugar vanilla essence 150 ml oil 250 g flour 1 teaspoon of baking soda 1/2 teaspoon of baking powder grated lemon and orange zest 1/2 cup of ground waln

Dessert - Vegan Banana Cake by Nora K. - Recipia

I have made banana bread many times, but when I tried the vegan version, I was surprised that it turned out just as good. Once, I added more nuts than usual and noticed it came out darker, but it didn't affect the taste. I use well-ripened bananas, usually the ones left in the fruit bowl. No mixer is needed, just a fork and a bowl at hand. It's great when you want something quick and without eggs or milk. Quick Info Total time: 1 hour and 15 minutes Preparation time: 15 minutes Baking time: 1 hour Servings: 10-12 slices Difficulty: easy Recipe type: vegan dessert Ingredients 3 well-ripened bananas 1 cup sugar vanilla essence 150 ml oil 250 g flour 1 teaspoon baking soda 1/2 teaspoon baking powder grated lemon zest grated orange zest 1/2 cup chopped nuts or almonds Preparation method 1. Peel the bananas and place them in a large bowl. Mash them well with a fork until they are as smooth as possible. 2. Add the sugar over the bananas and mix vigorously. Gradually pour in the oil and blend well. Add the vanilla essence, grated lemon zest, and orange zest. 3. In another bowl, combine the flour with salt, baking powder, and baking soda. Mix in the chopped nuts or almonds with the rest of the dry ingredients. 4. Fold the flour and nut mixture into the banana mixture, mixing just enough to eliminate visible flour. Don’t overmix to avoid a dense bread. 5. Pour the mixture into a lined loaf pan. If you like, you can place thin slices of banana on top. 6. Bake in a low oven for about 1 hour, without opening the door for the first 40 minutes. 7. Remove the pan and let the bread cool completely before removing it. If you hurry and cut it while warm, it will break easily. Why I make this recipe often It’s one of the few vegan cakes I repeat without getting bored. I love that it can be made quickly from simple ingredients and saves very ripe bananas. It keeps well for a day or two at room temperature. Tips and variations Tips Let the bread cool well in the pan. If you take it out while warm, it will break. Use the ripest bananas possible – they provide sweetness and flavor. Don’t add too many nuts, as the bread will become very dark and moist. Substitutions Nuts can be replaced with ground almonds. You can use brown sugar or coconut sugar instead of white sugar, but the final color will be darker. Variations You can add raisins or a bit of cinnamon to the mixture if you prefer. It also works with candied orange peel for a slightly different taste. Serving ideas Slice thickly, plain or with a bit of fruit jam. For breakfast, it goes well with coffee or tea, even the next day. Frequently asked questions 1. Can it be baked in a round pan? Yes, just adjust the baking time if the pan is shallower or wider – the bread is done when it passes the toothpick test. 2. Can I reduce the sugar? Yes, if you use very ripe bananas, you can reduce the sugar by a third without affecting the texture. 3. Why did the bread come out too moist in the middle? This often happens if you add too many nuts or if the bananas are very large. Check at the end with a toothpick. 4. What if I don’t have vanilla essence? You can omit it or use a bit of cinnamon for flavor. 5. How finely should I grind the nuts? The nuts can be ground coarsely or finely, according to preference, but don’t leave large pieces. Nutritional values (estimated per slice, for 12 slices) Calories: approx. 210 kcal Carbohydrates: 34 g Protein: 3 g Fats: 8 g The values are indicative and depend on the size of the bananas and how much nuts you use. It’s a fairly dense bread in carbohydrates but without dairy or eggs. Storage and reheating The bread keeps well covered at room temperature for 1-2 days. After that, the texture becomes moister, but it doesn’t spoil quickly. I don’t recommend reheating; it’s better at room temperature. If you want to keep it longer, you can slice it and store it in the fridge in a well-sealed container, but not for more than 3 days.

Vegan Banana Cake

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