This recipe is one that i always teach when doing vegan baking lessons…it tastes delicious, and it is easy peasy…and that’s a promise.
Yes, it sounds like a lot of bananas, but I PROMISE it works beautifully…go for the grossest ones you can get.
Banana cake with pecans and chocolate chips
This is both vegan and gluten free
Makes two x 8-inch round cake layers
- 8 overripe, medium-sized bananas (the more bashed, blackened and squishy the better)
- 350g soft brown sugar
- 2 tsp good-quality vanilla bean extract
- 120ml groundnut or vegetable oil
- 375g self-raising gluten-free flour (my favourite is Doves Farm)
- 1 tsp xanthan gum
- 2 tsp baking powder
- 100g pecans, toasted if you like
- 100g dairy-free chocolate chips
Peel the bananas and beat the flesh in a food mixer on a medium speed, until it appears paler in colour and turns light and fluffy. This usually takes around 10 minutes.
In the meantime, preheat the oven to 195C/175C fan/gas mark 6 and line two round, 8-inch springform baking tins with parchment paper.
Add the sugar, oil and vanilla to the fluffy banana mixture and mix gently until combined.
Add the flour, xanthan gum, baking powder (if using), nuts and chocolate chips, with a pinch of salt, and mix just until combined – avoid knocking too much air out of the mixture.
Divide the mixture equally between the two prepared tins, smoothing the surface. Bake for 25-35 minutes until well risen and golden on top and a cocktail stick when inserted, comes out clean.
Leave to cool in the tin for ten minutes then turn out on wire racks to cool completely.