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