I never followed recipes, and always complained about not being creative enough to cook. When I wasn’t vegan, I’d eat rice, beans, beef or chicken, and tomato salad with some lettuce. Boring, right?
This time has gone. Changing to a plant-based diet encouraged me to buy ingredients I’d never tried, look up other people’s recipes and use all the information I was getting to cook something deliciously vegan.
My new passion is Hell Yeah It’s Vegan! I heard about this blog from a colleague’s wife. One day he brought to work this amazing banana bread, and I was like, “I want the recipe, I want the recipe!” It turned out that his wife had gotten the recipe there.
You’ll need 13 ingredients, all easily found in any grocery store. You’ll use vegetal milk and won’t need egg replacer. You’ll eat the best banana bread of the universe. Hell Yeah!
Some background for you: when I baked my first vegan cake (carrot), it ended up in the garbage because it was all liquid. In the second time, the taste was good, but more like a pie. Then I tried a corn coconut cake: tasty with pie consistency again. Finally, I baked a perfect (chocolate) cake.
To bake vegan cakes, just learn how to substitute animal products. Any vegetal milk, such as almond and coconut, can replace cow’s milk. Bananas (and several other options) have the same effect that eggs would have in a non-vegan recipe. So this one is perfect.
- 1/4 cup plain, unsweetened vegan milk
- 1/2 tsp apple cider vinegar
- 1/2 cup vegan butter
- 1 cup light brown sugar
- 3 very ripe medium bananas (mashed)
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 walnuts, toasted and chopped
Note: I baked this cake twice, and used almond milk and Pink Himalayan Salt. In the second time, instead of walnuts, I used pecan. I liked more. I also forgot I’d bake this cake, and drank the rest of the unsweetened almond milk I was reserving. So I took the risk and used the original (sweetened) version. It worked just fine (not too sweet).
- Preheat the oven to 350F.
- Grease and flour a 9″ loaf pan.
Note: I don’t have a 9″ loaf pan, so I used a 9×12″ baking pan.
- In a small bowl, stir together vegan milk and vinegar. Set it aside for a few minutes.
- In a large bowl, cream together vegan butter and sugar.
Note: I used a fork to make sure it was creamed well.
- Add bananas, vanilla and milk mixture. Beat it.
- In a medium bowl, sift together flours, powder, soda, nutmeg and salt.
- Add this dry mixture to the wet one and beat it just until all of the flour is moistened.
- Fold it in walnuts.
- Pour the mixture into the prepared pan and bake it for 45 minutes, or until a toothpick inserted near the centre of the loaf comes out clean.
- Slide a knife around the outer edge of the loaf to ensure nothing is stuck.
- Cool it for 5-10 minutes in the loaf pan, then flip the loaf out onto a wire rack and cool it fully.
Did you love this recipe? Thanks to Hell Yeah It’s Vegan!
Photo credit: Glauce Fleury