Banana & Almond Cake

Banana cake has always been one of my favorite cakes. It is dense, it’s mushy and the flavor makes my entire body feel really good. Yes, that happens. With every bite. Isn’t that how cake is supposed to make you feel?

However, I haven’t had it since being vegan. Rhia is not a massive fan of bananas and I rarely bake for myself, so it never occurred to me to create the vegan equivalent. Not until now, that is.

But now, oh yes, I’m going to force feed her banana cake until she loves it as much as I do. So far it is going pretty well.

In the meantime, why don’t you whip up this delicious, classic culinary treat?

Mmmmmmmmmmmmmhhhhhhhhhh!

The Banana & Almond Cake

• 2 ripe bananas
• 1 deciliter cane sugar
• 1 deciliter spelt flour
• 1/2 deciliter almond flour*
• 2 tablespoons extra virgin coconut oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla bean powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 50 g dark chocolate

*almond flour can be made by blending almonds in a mini chopper or coffee grinder

The Chocolate Ganache

• 50 g dark chocolate
• 3 tablespoons coconut milk

The Directions

• Preheat oven: 160°C / 320°F
• Mash bananas in a bowl until even
• Mix in the oil, the vinegar and the chopped dark chocolate
• In a separate bowl, mix the flours, sugar, baking powder, baking soda, nutmeg, vanilla & salt; so basically all the dry ingredients
• Mix the wet and the dry together
• Pour into a small, greased tin (I used a 12 cm spring form)
• Bake for 30-35 minutes
• Let the cake cool down and start making the ganache
• Melt the chocolate and gradually stir in the coconut milk
• Pour on top of the cooled cake
• Sprinkle with a bit of nuts, fruit or whatever you like
• Enjoy!

By the way, you can totally double the ingredients if you want a bit more than a cute little cake for two!

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