I’m always playing with this basic vegan cake recipe. Sometimes it’s chocolate. Sometimes it is pumpkin. I’ve even used the same base recipe for a fantastic lemon cake. This time it’s banana walnut “bread” and it’s really good! It’s super moist, rich, and definitely a tea, coffee, or anyone who likes deliciousness, pleaser.
Enjoy the recipe and feel free to put your spin on it and tell us all about in the comments below.
1 1/2 cups whole wheat flour
3/4 cup raw turbinado sugar (You could even take this down to 1/2 cup if you’re watching sugar.)
1 teaspoon baking soda
1/2 teaspoon salt
1 small ripe banana, mashed
1/4 cup coconut oil (Warm briefly to liquify if hardened.)
1 teaspoon vanilla extract (Use the good stuff! It matters.)
1 teaspoon distilled white vinegar
1 cup water
1/2 cup walnuts, broken or chopped (optional)
Preheat oven to 350°. Lightly grease one 9×5 inch loaf pan. Add flour, sugar, baking soda and salt. Add the mashed banana, oil, vanilla, vinegar and water. Mix together until smooth. Fold in walnuts. Note: For those who are nut sensitive, this bread/cake is just as yummy without the walnuts, so feel free to omit if you like. Pour into pan and bake at 350° for 45 minutes. Remove from oven and let cool.