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Can a banana be too far gone …? I’m not so sure…I had a bunch of bananas far past spotty. They were black and a couple of them were starting to shrivel and go mouldy…I know it sounds gross and like they should have gone in the bin days ago but I’m hate to waste food of any kind. Also the cool thing about bananas that have started to shrivel is that they get gooey and fudgey in texture. When they go in a cake they also keep their shape which means you get sticky banana chunks in the cake too!

This pile of bananas had been sitting on my kitchen counter for a couple weeks and on Saturday morning I decided that it was time that I made something out of them. I thought about making my Gluten Free Vegan Breakfast Muffins but I make those quite regularly and it was my morning off so I wanted to experiment a bit.

This loaf cake came out really moist and squidgy. My chief taste tester definitely did. He woke up to a cup of coffee and banana loaf to start the day. His suggestion was that this would go really well with custard or ice cream! It goes well with coffee too.

So here you are, the perfect thing to bake on a lazy Saturday morning. Enjoy!

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Ingredients:

 

Method:

Preheat your oven to 180C. Line the bottom and sides of your loaf tin with baking paper.

In small bowl make your chia egg by adding the chia seeds and water. Mix a little until all the seeds are submerged. The seeds will start to absorb the water after about 5 minutes and it will look kind of gooey. Now put aside while you make the rest of the cake.

In a bowl mix all the dry ingredients together, reserving 1/4 tbsp coconut sugar for sprinkling over your finished cake.

In another bowl mash together the bananas apart from one which will be used to decorate the top of the cake.

Now mix together the oil, vinegar, water and your chia egg.  Make a little well in the middle of your dry ingredients, then pour in the wet ingredients and add your mashed banana. Mix the cake batter until the flour is all mixed in. Transfer to your loaf tin and spoon it over evenly.

Slice your reserved banana and spread the slices over the top of the cake. Sprinkle with your reserved coconut sugar.

Now pop the cake in the oven and bake on a middle shelf for 30-35 minutes.

Check the cake is done by pricing the centre of the cake with a knife. If it comes out clean the cake is done.

Leave to cool in the tin until warm to touch, then careful lift the cake out and transfer to a wire rack to cool.

 

Enjoy with a dollop of dairy free ice cream or custard!

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