Tired of throwing away overripe bananas that have been sitting on the counter for a little while longer? If so, prepare to be amazed by this amazing banana and almond butter cake recipe! A mouth-watering dessert that combines the sweetness of creaminess with the richness of creamy, nutty almond butter.
Not only is this cake incredibly delicious, but it’s also an ingenious way to get the most out of your browned bananas, satisfying your sweet tooth while reducing food waste. So, tie your apron, grab your mixing bowl and let’s get started…
Note:
- If using plain or all-purpose flour, add two teaspoons of baking powder and half a teaspoon of baking soda to make self-raising flour.
- The more ripe bananas you add to the cake mixture, the stickier the texture of the final cake will be.
- Vegan yogurt is optional, but be sure to add it if you have it on hand, as it adds richness to the cake.
- Try using unsalted or lightly salted almond butter. This oneso as not to spoil the taste of the cake. If you can only find salted, you can omit the additional salt in the recipe.
material
(for 10-12 people)
2-3 peeled ripe bananas
1 cup granulated sugar or coconut sugar
1 cup soy milk
2 tablespoons plain vegan yogurt (optional)
1/2 cup sunflower oil
2 teaspoons vanilla essence
2 cups self-raising flour
1/2 teaspoon mixed spice
1/2 teaspoon salt
almond butter
Method
Preheat oven to 180 degrees Celsius.
Place the bananas in a large mixing bowl and mash with a fork until smooth. Add sugar, soy milk, vegan yogurt, sunflower oil and vanilla extract. Mix with a wooden spoon until well blended.
Add the self-raising flour, mixed spices, and salt. Mix until you have a smooth cake batter (a few banana chunks are fine).
Pour the batter into a lined or lightly oiled 20 cm cake tin. Use a teaspoon to drop 8-9 drops of almond butter onto the cake and use a knife to swirl them into the batter.
Bake in center of oven for 35 to 40 minutes or until a toothpick comes out clean in the middle.
Allow the cake to cool completely before cutting and serving. If you’re really impatient, it can be served hot/warm with a scoop of ice cream on the side.
