Vegan and gluten free banana cake

I will be the first one to admit that I am no vegan or gluten free! But being in the hospitality industry has meant that it is my responsibility to always try and come up with treats that are accessible to everyone. This banana cake is available every day at our breakfast buffet where I currently work and I can tell you it is a hit! Not only is it absolutely delicious and packed with banana flavour, it is also vegan and gluten free which makes it a real crowd pleaser. Another great thing about this cake is that unlike most sponges this one because of its pudding-y texture is perfect when reheated and consumed warm which is always a plus. I bake mine in a loaf but you can also do muffins, perfect for sharing! Give it a try and I promise you will go bananas for it. (I did warn you about the puns!)

Ingredients for the vegan and gluten free banana cake

• Firm Bananas: We are going to use firm bananas for two uses in our cakes. Some chopped and folded gently into the cake and one whole banana thinly sliced and spread evenly on the top before baking. We will use them as firm as possible because we don’t want them to lose their shape and colour when baking.
• Overripe bananas: Overripe bananas are really what give this cake its flavour and sweetness. Overripe bananas are going to be blended till a smooth puree forms and then added to our cake. Heaven! The puree should almost resemble the consistency of tomato passata. If it doesn’t simply add some cold water till you achieve the required consistency.
• Margarine: We will use margarine instead of butter to make our cake vegan.
• Dark brown sugar: Dark brown sugar will give a molasses flavour to our cake that really compliments the banana flavour.
• Baking soda: Together with the baking powder it will help the cake rise.
• Gluten free self raising flour: I am using gluten free self raising flour but if you don’t have or cannot get hold of it simply use plain gluten free flour with 15g of baking powder. You can also use normal flour if you are not gluten free!
• Ground Cinnamon: I love cinnamon in anything really but especially in banana cake!
• Dark chocolate chips: Ones of my favourite ever combinations is chocolate and banana so the addition of chocolate chips to this cake was inevitable.
• Demerara sugar: We will sprinkle some demerara sugar on top of the banana cake before baking to create a crunchy and delicious crust.

For the vegan and gluten free banana cake (makes a 20cm x 12cm tin/ serves 8)

• 130g margarine
• 130g dark brown sugar
• 4g baking soda
• 300g gluten free self raising flour
• 3g ground cinnamon
• 60g dark chocolate chips
• 5 medium overripe bananas (475g)
• 2 medium firm bananas (190g)
• 1 medium banana(for the topping)
• 10g demerara (for sprinkling)

How to make the vegan and gluten free banana cake 

1. Start by pureeing 450g of spotty and ripe bananas in a blender till you achieve a fine and smooth puree*.
2. Next roughly chop 190g of firm bananas and set aside.
3. In a handheld or standing mixer with a paddle attached place margarine and dark brown sugar and paddle until the mix is fluffy and pale.
4. In a separate bowl combine the baking soda, gluten free self raising flour, cinnamon and whisk till combined.
5. Add the banana puree to your now softened margarine and sugar and paddle until just combined. Don’t worry if your mix looks split once you add the dry ingredients it will go back to normal.
6. Scrape down using a spatula and beat for another 30seconds.
7. Next add your dry ingredients in two additions and beat on low speed until fully incorporated.
8. Scrape again and beat on medium speed for a further 20 seconds.
9. Now using a rubber spatula gently fold in the dark chocolate chips and chopped bananas until just combined, trying not to break the banana pieces too much.
10. Spray your tin really well with some non stick spray and line it with parchment paper to ensure your cake does not stick.
11. Pour you cake batter in the tin and flatten using a cranked palette knife.
12. Slice one firm banana into thin slices and place them overlapping each other on a straight line.
13. Sprinkle the demerara sugar only on the area where there are no bananas*.
14. Bake at 150C for 70-80 minutes or until a knife comes out clean when inserted in the cake.
15. Remove from the oven, place on a cooling rack and slice when completely cool*.
16. Enjoy 🙂

Notes 

• If you don’t have a blender, simply mash the bananas with a potato masher, trying to break the bigger bits and then pass through a fine sieve.
• Try to sprinkle demerara sugar only on the ‘naked’ side of the cake. As tempting as it is to sprinkle the demerara all over the cake, the demerara caramelising in the oven would give the bananas almost a ‘brulee’ crust which would make it impossible to then cut the cake into neat slices. If you are not too fussed about how neat you slices are, then go ahead and sprinkle it everywhere!
• As I mentioned in the beginning this cake is actually great when reheated so it is your choice whether you want to enjoy it at room temperature or warm!
• Do you ever have bananas going rotten in your fruit bowl?! No no do not throw them away! Simply peel your bananas, place them in a freezer bag and stick them the freezer. Every time you have a banana that looks a bit too miserable to eat place it in the same bag. When you are craving some banana cake simply defrost the bag night before, mash and you are ready to go! I could speak about how wonderful and diverse overripe bananas can be all day but I will leave it here.

Meringue kisses,
Athina xx