I’m sitting at my desk staring at the cutest picture of my boys. I just love them.
They bear with me with all the cooking experiments I do, and I realize they have a mom that isn’t probably considered “normal”. I make everything from scratch, I make them eat a lot of beans and keep trying to get them to eat kale.
So, on the weekends, I like to bake something I think they will appreciate that will maybe make them think I’m the best cook in the world and will make them forget about last week’s eggplant curry that garnished a lot of heavy sighing at the dinner table.
And so this weekend, it was banana cake.
Its pretty much like banana bread only with the “crumb” of a cake. Plus telling the kids they get to have cake for breakfast scores mega brownie points for mom!
There are no eggs in this recipe and I gave it another healthy boost with the flax meal and whole wheat flour.
But none of that really matters.
Recipe ~ Vegan Banana Cake by Tammy Boyd
1 cup whole wheat flour
1/2 cup all-purpose flour
4 teaspoons flax meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup organic sugar
1 teaspoon ground cinnamon
1/4 cup unsweetened coconut
1 banana (1/2 cup) mashed
1/2 cup coconut oil (coconut oil is solid at room temp so you will need to microwave it and melt it)
1/4 cup almond milk (or any other dairy free milk)
1/2 cup maple syrup
1 teaspoon vanilla
Mix all the dry ingredients in a large bowl. Mash the banana and add the wet ingredients to it, whisking it together. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into a greased 8×8 cake pan (the batter will be stiff) and bake at 350 for 20-25 minutes. Dust with powdered sugar when cool.