There’s no shortage of banana cake recipes online (or anywhere else, for that matter) but I’d still like to introduce you to this one. I make this cake often because it’s easy, light and moist, and a handy way of using up the okara left after making almond milk at home.
The basic recipe comes from Jeannette’s website, which is a good starting point for anyone new to vegan baking. This simplified version does without the chocolate icing that is apparently a common coating for banana cakes in New Zealand. And if you don’t have okara, just replace it by 90g of ground almonds and an additional 50ml of liquid (water or plant milk), as in the original recipe.
The bananas I used weighed a total of 200g after peeling. I’ve also made this cake using 250g of cooked, pureed apples or quinces instead. The texture is very good too, but the taste of the fruit is less pronounced than with bananas.
170g wheatmeal or unbleached white flour
150g rice flour
2 tsp sodium bicarbonate
Pinch of salt
200g cane sugar
160g almond (or other) okara
2 ripe bananas
100ml almond (or other plant) milk
2 tbs lime or lemon juice
100ml groundnut oil
Preheat the oven to 180°C (Gas 5). Line a round 23cm cake tin with baking parchment.
Mix the two flours, sugar, sodium bicarbonate and salt together in a bowl.
In another bowl, crush the bananas roughly with a fork or potato masher. Add the okara and mix to combine. Gently incorporate the plant milk, lime or lemon juice and oil, then stir in the flour mixture.
Pour the mixture into the cake tin and bake for about an hour, or until a knife inserted in the centre comes out clean.
Leave the cake to cool in the tin for about ten minutes before turning it out onto a cooling rack.