Eggless Whole Wheat Banana Cake (Vegan)

Ingredients

• 1 cup Whole wheat flour (Heaped; a little extra is used to dust the walnuts and prepare the pan.)
• 1 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Ground cinnamon
• Salt (A pinch)
• 2 Ripe bananas (Big; mashed or grated. Overripe bananas are recommended.)
• 0.75 cup Demerara sugar
• 0.25 cup Sunflower oil (Neutral-tasting oil; additional oil may be used to grease the cake tin if not using parchment.)
• 0.5 cup Homemade almond milk (A few tablespoons more may be added if needed to adjust batter consistency; the source gives no amount for the extra milk.)
• 0.5 tsp Vanilla essence
• 0.5 cup Chopped walnuts (Dust lightly with flour; half goes into the batter and half is reserved for topping.)
• 2 tbsp Vegan chocolate chips (Half goes into the batter and half is reserved for topping.)

Steps

1. 1

   Preheat the oven to 180°C (356°F) for 10 minutes. Prepare a 7-inch round cake tin by lining it with parchment paper, or grease it with oil and dust it with flour. Shake off any excess flour.

2. 2

   Sift the whole wheat flour, baking soda, baking powder, cinnamon, and salt together three times. Set the dry mixture aside.

3. 3

   In a separate mixing bowl, combine the mashed or grated bananas, Demerara sugar, sunflower oil, vanilla essence, and almond milk. Mix until combined.

4. 4

   Gradually fold the dry mixture into the wet mixture in two batches, using a cut-and-fold motion. Avoid overmixing; fold only until combined. If the batter is too thick, add a few tablespoons of extra milk to adjust its consistency.

5. 5

   Lightly dust the chopped walnuts with a little flour. Fold half of the walnuts and half of the vegan chocolate chips into the batter, reserving the remaining halves for the topping.

6. 6

   Pour the batter into the prepared cake tin. Tap the tin on the counter a few times to release air bubbles.

7. 7

   Scatter the reserved walnuts and chocolate chips over the top of the batter.

8. 8

   Bake at 180°C (356°F) for 35–40 minutes, or until a toothpick inserted into the cake comes out clean. Oven timing may vary, so check the cake when the stated baking time has elapsed.

9. 9

   When the cake is done, leave it inside the oven for a few more minutes. Transfer it to a cooling rack and let it cool completely before removing it from the tin.

10. 10

    Slice and serve with tea or coffee.

Notes

The source recommends overripe bananas and says other nuts may be used. Non-vegan milk is offered as an option, though it makes the cake non-vegan. Storage: keeps 3–4 days at room temperature or about a week in an airtight container in the refrigerator. The source does not specify how many extra minutes to leave the cake in the oven after baking.

Nutrition per serving

• dessert
• vegan
• egg-free
• dairy-free
• baked
• whole wheat
• banana
• tea time