Vegan Banana Cake Food

VEGAN BANANA CAKE

Steps:

• Combine flaxseed meal and water in a cup and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
• Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

VEGAN BANANA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
• Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
• Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
• Bake for another 20 minutes, or until a skewer comes out clean.
• Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

2-MINUTE VEGAN SODA CAKE

Steps:

• That's it. Enjoy.

VEGAN BANANA CAKE

Steps:

• Preheat oven to 350.
• Put the banana chunks in the bowl of a stand mixer, add oil, vanilla, cinnamon and brown sugar. Mix them on medium, medium high until they are well creamed.
• Prepare egg replacer, according to package direction, add it with the salt to the banana mix and mix it well.
• Add baking powder and baking soda and mix. Add flour and mix in 2 batches.
• Line a muffin pan with baking cups or spray a 9 inch round cake pan with non-stick pray.
• Pour the batter and bake: 40-45 min for the cake and 18-20 min for the cupcakes (test with a toothpick).
• Allow to cool and frost if desired.

VEGAN BANANA CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
• Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
• Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
• Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

HEALTHY VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray an 8x4 loaf pan and set aside.
• Drain the dates and place them in a food processor along with the bananas, apple sauce, coconut oil, and vanilla extract. Blend until smooth, scraping down the sides as needed.
• In a separate bowl whisk together dry ingredients. With a wooden spoon, mix the date/banana mixture into the flour mixture until the flour is fully hydrated. Be careful not to overmix. Once your batter is uniform, stir in walnuts.
• Pour the batter into the prepared loaf pan and spread even the top.
• Bake for 45-60 minutes until a knife inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to a cooling rack to cool.
• Serve immediately or store in an airtight container or freezer.

VEGAN BANANA BREAD (HEALTHY + EASY)

Steps:

• Preheat oven to 350 degrees F. Grease your loaf pan.
• In a medium sized mixing bowl, mash 3 - 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don't overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
• Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.