How are you all doing right now?
After weeks and weeks of lockdown, I feel like it’s finally taking its toll on so many of us. This week, I’ve been feeling tired, tearful – and very grumpy!
Aside from sitting in the garden, one of the few things that helps to brighten my mood is to bake. I have been baking endlessly right now, from loaves of bread to cookies and cakes.
Of course, banana bread is one of the most popular things to make right now! But, if you’re feeling bored of the same old loaf, then why not shake things up and bake it in cake form instead?
This vegan Double Chocolate Banana Bread Cake is pretty much a moist, delicious chocolate banana bread baked into a cake form!
It tastes utterly delicious – and looks even more impressive than regular banana bread!
I hope you enjoy too,
Double Chocolate Banana Bread Cake
- Creates one loaf – if using a bundt tin, this only fills half a tin. Double the recipe for a full size cake – and cook for longer!
- For the wet ingredients –
- 3 ripe, medium bananas, peeled
- 1/3 cup apple puree
- 1/3 cup vegan butter (I love Naturli block) or coconut oil, melted
- 2/3 cup coconut sugar
- 9 tbsp aquafaba (chickpea brine)
- 1 tsp vanilla paste
- For the dry ingredients –
- 1 cup spelt flour
- 1/2 cup cacao powder
- 1/4 cup ground almonds
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- Large pinch salt
- 150g dark chocolate chips
- One large handful walnuts, chopped
- Preheat your oven to 180c, then lightly oil a bundt tin or line a loaf tin (see note at the top of ingredients if using a bundt tin).
- In a blender, blitz together all wet ingredients – the bananas, apple puree, melted butter or oil, sugar, aquafaba, vanilla – for a few minutes, until smooth and foamy.
- In a mixing bowl, stir together the spelt, cacao and ground almonds, then stir in the baking powder, bicarb and salt.
- Fold in the wet ingredients, then stir until just combined. Now, fold in the chocolate chips and walnuts.
- Pour into your prepared loaf tin, then place in the oven to bake (it took 34 minutes for me using a bundt tin and 40 minutes using a loaf tin, but it’s worth checking after 30 minutes) or until firm on top and cooked through. Allow to cool completely before slicing and enjoying!