Potato Salad
01/02/2017
Poha-Flattened Rice
15/02/2017

Vegan Banana Loaf

This “banana loaf” was created because I wanted to experiment with #aquafaba and my new #Smeg stand mixer, and I can confidently say “Yipee” my experiment worked well and I am “chaffed” and watch this space for more #vegan and #eggless recipes using aquafaba.

There are 4 of us in my extended family that eat only eggless cakes – and the rest enjoy cakes with eggs, but they also do enjoy my creations because I am always trying to make them “healthier”, however I don’t always succeed. I only share my “hits” on my site, and hence I am sharing this “banana loaf” recipe.

The loaf came out light, fluffy and moist – and I know this is – by one of the very best cakes that I have baked. I hope you try it out and give me some feed-back

Banana Loaf

125ml aquafaba (brine from canned chick peas)

150g solid coconut oil

185ml brown sugar

5ml vanilla extract

5ml cinnamon powder

375ml peeled & mashed bananas

50ml chopped pecan nuts

250ml cake flour

5ml bicarbonate soda

5ml baking powder

250ml whole-wheat flour

150ml almond milk

75ml vegan choc-chips (optional)

Method

  • Using a stand mixer beat the aquafaba to stiff peaks, and pour into a bowl
  • To the stand mixer bowl add the coconut oil, sugar, vanilla extract and cinnamon
  • Beat well for 3-5 minutes before adding the mashed bananas and pecan nuts – beat well once again
  • To this add the sifted cake flour, baking powder and bicarbonate soda and whole-wheat flour
  • Once again mix well before adding the almond milk and beating for 1 minute
  • Lastly fold in the beaten aquafaba, and vegan choc-chips (if using) and pour into 2 greased loaf tins and bake at 180 for 35-40minutes
  • Allow to cool for 10-15minutes before removing from baking tins
  • Dust with some icing sugar before serving

 

 

 

 

 

 

 

 

 

 

 

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