Allow 1 1/2 hours
1 egg or vegan egg substitute which calls for 1 tbsp chia seeds soaked in 3-4 tbsp water this will take about 5-10 minutes. It’s a beautiful cake binder. You can use this as egg substitute in many other recipes. Add it to the cake last just before you’ll put the cake in the oven otherwise your mix will become very dry.
1 cup of coconut butter (I love using Biona it is the tastiest brand I came across so far. I melt it in double broiler (fancy name for taking bowl and immersing it in a pot of hot water to allow the butter to melt. It will take about 5 minutes so I start with this.)
2 cups madjool dates (I pit and soak them in hot water until they soften up and then blitz them in a blender until they form an irresistible caramel puree, mmmmm.
2 1/2 cups flour of your choice (I use gluten free – my favourite ones are quinoa/ brown rice/ buckwheat. I’m still yet to try chickpea flour. Note quinoa flour will make this recipe grain free, paleo and will increase protein content of the cake making it even better equipped to balance your blood sugar; buckwheat has the word wheat in the word but it in fact has nothing to do with its distant cousin wheat. It is high in rutin which will contribute to beautiful skin complexion. It has to be mentioned that it has a specific aftertaste very authentic to buckwheat. It’s like Marmite you will either love it or hate it. Lastly brown rice flour, i absolutely love. It has the least of an aftertaste, in fact it is mild and is rich in b-vitamins and fiber which will assist you in being more regular and will also help balance blood sugar. Now you know my flour secrets. Chickpea flour will be next to try !)
1 tsp baking powder
1/2 tsp soda bicarbonate (I add a few drops of lemon juice or apple cider vinegar to soda to activate it, it will sizzle. I’m not entirely sure if this is important but it’s something my gran always used to do so I’m following the tradition. It also makes me feel she is there with me. It’s a little sentimental, I know.)
2 very ripe bananas (mashed up with a fork; make sure they have brown spots, it’s sign that the bananas are ripe. The riper the banana the tastier the cake!)
4 tbsp milk of your choice (I use plant based m*lks like almond or cashew milk. When I’m out of milk/ m*lk I make my own in these very simple steps. I soak 1 tbsp of cashews in cup of hot water and let them site for about 15 minutes until they soften up and then blitz in blender.
1/2 – 1 tsp vanilla paste/ vanilla essence
Optional add ons that I LOVE:
1/2 tsp ground cinnamon
1 madjool date (pitted and chopped into small pieces
handful of chopped walnuts/ almonds or pecans
1-2 squares dark chocolate
Mix all ingredients in a bowl, no blender needed (in fact it’s better not to use blender it will give this cake much nicer texture, try not to get distracted place it in the oven as soon as you’ve mixed all the ingredients. Either grease the tin first or use baking paper.
If using add ons then mix cinnamon into the banana bread dough. Once mixture is in the greased tin push inside the cake dates, nuts and chocolate so they will stay at the top side of the cake the smell will be to die for. Just imagine the decadent smell of melting chocolate and vanilla with banana undertone!! Bake in preheated oven on gas mark 4 for 50 minutes or maybe a little longer depending on your oven. Check with a toothpick to see if it’s done.
Divine hot and keeps well in the closed tin for about 3-5 days. Perfect for breakfast, afternoon tea or part of lunch box. Nom nom nom……