This is the perfect vegan cake/ loaf to present to friends and family over coffee or tea and the addition of flowers makes it one of the prettiest I’ve ever made to boot.
Almost too pretty to eat. Almost!
I wanted to create a vegan banana loaf version everyone can enjoy the #powertotheplants-and I’m so happy with how it turned out. Light, delicious and perfect with a cup of Earl Grey, and even the kids gave it their seal of approval gobbling up two pieces each!
I’m so touched by how many readers have already made this and shared it on social media. It makes me so happy to see you recreate my recipes!
It also made for the perfect breakfast on the run (when is it not on the run?) and as a super, after-school snack or pudding.
Nothing makes me happier than when my kids enjoy my recipes. Especially when they prove successful after a little experimentation and a whole lot of finger crossing!
I sometimes like to melt dairy-free dark chocolate and drizzle it over the top too and I’ve been known to chop some Medjool dates and create a little date tower on the side as well. I love those dates for that sweet caramel flavour they exude and the added texture they bring.
I admittedly scoffed those little chocolate versions before we could snap the photos (sorry #badblogger) but here is another pretty variation I made the day after with icing sugar.
This cake really takes no time at all. I used spelt flour here as it’s a slow releasing grain but try with a flour of choice.
You can of course use gluten-free flour or plain too if you prefer but do read the instructions and watch the consistency depending on the flour.
- 225g spelt/ plain flour
- 3 tsp baking powder
- 100g dark sugar (you can substitute with maple syrup)
- 2 tsp cinnamon
- tsp vanilla extract
- 3 large ripe bananas, mashed
- 2 handfuls of blueberries (fresh or frozen)
- 75g sunflower oil
- 50g desiccated coconut
- Approx 1 cup Icing sugar
Preheat oven to 200 degrees Fahrenheit and grease a 9×5-inch loaf tin.
Place all the ingredients in a bowl and mix. Pour into the loaf tin and bake for 20 minutes. If the top is brown, cover with foil and bake for 40 more. Place a skewer in the middle. If it comes out clean, it’s ready to be cooled.
If you want to use icing sugar as as topping, mix the icing sugar powder with water until you have a thick consistency and add to the cooled cake.