Vegan Banana Cake

A delightful 100% vegan banana cake. NO egg or dairy content. Full of banana flavour with the addition of blueberries, vegan white chocolate chips and walnuts.

8 slices

20 minutes

50 minutes +

180ºC

Ingredients

290g banana

- ripe
180g white caster sugar
195g plain white flour

- sieved
1 teaspoon baking soda
¼ teaspoon baking powder
150g fresh blueberries
100g vegan white chocolate

- chopped
100g walnuts

- chopped and a few whole for topping
Topping
1 whole ripe banana

- sliced in half, down the centre
1 tsp brown sugar

- sprinkled on top of banana & cake

Instructions

Prepare tin:
01 Lightly grease and line with baking parchment to form a collar a 22cm x 10cm loaf tin.
Make Cake Batter:
02 After your banana paste has formed, place it into a large bowl. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition. Now blueberries and white chocolate chips plus 90% of the chopped walnuts (the remaining will be used for the top of the banana cake). Mix until all combined.
Bake:
03 Pour the cake batter into the greased and lined baking tin. Cut your whole banana in half and place on top of the mixture, seed side up. Scatter the remaining walnuts around the banana. Bake for 50 minutes, or until a knife comes out of the middle clean. If a knife or skewer comes out of the middle wet, keep the banana cake in the oven for further minutes, until it is completely cooked. Cover with wet non stick paper if colouring too quickly.
Serve:
04 When cool, remove from the tin and cut into thick slices.

Notes

If you used a food processor to blend the bananas, you could just mix the ingredients in there, whizzing it until combined. Can use plain vegan chocolate if preferred. This cake will keep for several days when placed in a covered plastic container.