Mar 24, 2014

Yummy Vegan Banana Cake

I've been testing out a few unconventional sweet treats from a book I recently purchased called Super Healthy Snacks and Treats to the absolute delight of my tummy and have to share Jenna Zoe's vegan banana cake recipe with you.

To be honest, I'm a wannabe Martha Stewart. I wanna be one of those baking goddesses but alas! 
I have little confidence when it comes to baking. I am a great cook but baking, no. 
I have baked some real funny stuff through the years. I've watched my husband force down salty muffins and say they were delicious. I've attempted cookies that just melted and came out looking like pancakes to the confusion of my kids. I've made stone cakes that could break teeth.
I'm like comedy when it comes to baking.

So, I promise you this one's soooooo easy and fool proof.

I was kinda hesitant initially...bake a cake with no eggs?! Really? But being the fourth time I've baked it, this cake is an easy, necessary staple in the refrigerator. 
Kids & hubs love it, dog loves it, it's the best way to use up those dying bananas and I don't turn into a joke.

  • Preheat oven to 160 degrees
  • 3 teaspoons ground chia seeds (grind whole seeds in a coffee grinder)
  • 3 tablespoons water
  • 3 very ripe large bananas mashed gently with a fork
  • 1 cup extra virgin coconut oil
  • 2.5 cups all purpose flour of choice
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar of choice (I used raw brown sugar)
  • 1 teaspoon vanilla extract

Put the grinded chia seeds in a small bowl with the water and whisk. The mixture will start to feel like the consistency of a beaten egg. Place in fridge.

Add the vanilla extract, chia mixture & coconut oil and mix.
Gently fold in the bananas
Spoon the mixture into a bake pan and bake in the preheated oven for 40 minutes.  Reduce the temperature to 55 degrees and bake for a further 20 minutes.

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