We managed to sneak out another camping trip this past weekend. This time to the San Mateo Memorial Park along the Pescadero Creek. As usual, it was awesome and fun and exhausting. But we had this vegan banana bread to comfort and treat ourselves by the campfire when the day was over, together with a hot cup of coffee.
I believe I had mastered the vegan cake baking before with these recipes: Masala Chai Cake and the Almond Lemon Cake. This one, on the other hand, is called a bread mostly due to the traditional naming. I view it as a cake though. And I enjoy it as one. It is on the firmer side, lightly sweetened and moist but not mushy. Banana flavor in it is not overwhelming at all and the walnuts are an absolute treat on top. All this, with 100% whole wheat flour and 100% vegan. Here is the recipe:
- 2 ripe bananas
- 1 1/4 cup whole wheat flour
- 1/2 cup maple syrup
- 1/2 cup roughly chopped walnuts
- 2 tablespoon coconut oil melted or olive oil (extra for coating the cake mold)
- 1 tablespoon dark rum optional
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Preheat the oven to 350F.
Put all the dry ingredients (except the walnuts) in a bowl, mix and set a side.
Put the bananas, maple syrup, vanilla and rum in a food processor and mix until pureed.
Add the liquid ingredients to the dry mix and combine.
Pour the batter in a cake mold that is lightly coated with oil.
Sprinkle the top of the batter with the roughly chopped walnuts.
Bake at 350F for about 45 minutes.
Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.