I am not a baker, and cooking by numbers has never worked out for me – even though maths was my most favorite subject in school! So all of you who suffer under the non-baker syndrome like me, rejoice, as this is one of the easiest recipes that you’ll ever come across. It is quick, adaptable to a lot of different flour types, above all forgiving as it doesn’t require a kitchen scale or a hand-mixer. All that you need is already available in your kitchen. Prepare to be amazed at how fluffy, juicy and light this dairy- and egg-free vegan delight melts away in your mouth. All-purpose flour will give you a smooth and mellow result; gluten-free flour (I used buckwheat flour) will give you a very light, soft, spongy texture; and whole-grain flour will give you a bit more chewy but blissfully succulent texture. Tested and unanimously approved by vegans and omnis <3
What you need:
- 2 large, big bowls
- 1 spatula, 1 tablespoon, 1 teaspoon, 1 fork, 1 whisk (optional)
- 2 tea cups of the same size (one that can hold up to 300ml liquid or respectively 240gr flour)
- 1 large sieve
Step 0: Preheat the oven to 200°C or 400°F
Step 1: Prepare wet ingredients in 1 large bowl
- 4 ripe bananas (yellow skin with brown spots), mashed with a fork
- 4 tablespoons of coconut oil or any neutral flavored oil
- 2 cups of soy milk or any other plant milk
- 1/2 squeezed fresh lemon
- 1/4 teaspoon vanilla extract
- >>> Whisk everything together.
Step 2: Prepare dry ingredients in a separate bowl
- 2 cups of any flour
- 2 teaspoons baking soda (leveled)
- 1/2 teaspoon salt (Himalaya salt is recommended)
- 1 cup sugar (any type, coconut sugar is recommended)
- a dash of allspice
- a dash of cinnamon
- >>> Sieve all dry ingredients. If you use whole grain flour, just make sure that all flour is sieved through and throw the remaining grains back into the flour batter.
Extra (optional): Flavor it up with:
- 2 tablespoons peanut butter
- 2 cups of soy milk can also be switched up with: 1 cup dairy-free milk + 1 cup orange juice, OR 1 cup dairy-free milk + 1 cup dairy-free yogurt. Experiment away!
- 1 dash of orange blossom aroma to increase the fruity, flowery flavor
- fold in a handful of cranberries, sultanas or chopped dates
Step 3: Actual baking work:
- Whisk the liquids into the dry batter and mix.
- Pour the mixed batter into a ca. 7cm(H) x 11cm(W) x 18cm(L) or any of your baking dish, which is lined with baking paper or made of silicone.
- Put it into the oven at 180°C or 350°F at upper-lower-fan mode for 45 minutes. Go do Yoga during this time and try not to get distracted by the delicious smell.
- Once the time is up, stick a knife through the cake. It should come out at least 90% clean.
- Let cool before serving – if you can wait that long 😉
I’ve made a video for this recipe up on my YouTube channel. Check it out here:
>>> Enjoy and let me know in the comment below how yours turned out!