Cake for breakfast sounds a little over-indulgent. But if you call this a bread instead – maybe it will take away some of its indulgence.
It’s not the prettiest of cakes, but it’s absolutely delicious. It has a crispy crust, which encases a slightly sweet, fluffy and light interior, which carries a hint of banana and the crunch of walnuts. It’s just perfect for breakfast/brunch.
You can eat this cake as is, that is “naked”. Or spruce it up by frosting it or doubling up the recipe, sandwich some vanilla-laced sweetened whipped cream (Chantilly) between the layers and on the top, sprinkle with walnuts and sliced ripe bananas.
QUICK AND EASY VEGAN BANANA & WALNUT CAKE
Makes one loaf or a 20 cm (8-inch) round cake
Adapted from Mahanandi – Eggless Banana Walnut Cake
- 1 very ripe banana, peeled and mashed
- 4 T oil
- 1 t vanilla extract
- 75 g (½ c) plain (all-purpose) flour
- 75 g (½ c) whole-wheat flour
- 70 g (⅔ c) walnuts, halves and pieces
- 60 g (¼ c) dark muscvado (brown) sugar
- 1 ½ t baking powder
- Milk substitute, if required
1. Preheat the oven to 180°C/350°F.
2. Prepare a loaf pan (tin) or 20 cm (8 inch) round tin with parchment paper or grease with oil/butter.
3. In a medium bowl, mix together all of the wet ingredients – banana, oil and vanilla.
4. In another bowl, mix all the dry ingredients – flours, walnuts, sugar and baking powder.
5. Add the dry ingredients to the wet ingredients and mix until just incorporated. Try not to over-mix the batter, otherwise you will get a rubbery cake. If the batter is too “stiff” add additional milk until the desired dropping consistency is reached.
6. Pour the mix into the prepared tin and level off with a wet spoon. Bake in the middle of the oven for 30 minutes and when a skewer/toothpick inserted to the center of the cake comes out clean.
7. Allow to cool for 5-10 minutes before slicing and devouring, enjoy!