I had planned to make a banana cake for some time and so
I thought it could be an ideal way to use up my last plantain. This was going
to be a little experimental since plantain is not quite the same as a banana
but I felt confident enough that it would still do the trick. I was right…..
Recipe: Plantain banana cake
(fills one 20cm loaf tin )
Ingredients
60g rapadura (or agave syrup)
and a pinch of stevia
1tsp flax and 1tbs hot water
200ml soy yoghurt
2tbs coconut butter/oil (any
oil would work)
1 ripe plantain and 1 ripe
banana well mashed (or 3-4 ripe bananas)
40g chopped dates
200g wholemeal and white spelt
flour mix (or one or the other)
2 tsp baking powder
½ tsp baking soda
2-3 tbs poppy seeds or nuts
1 tsp ground cinnamon
1 tsp ground nutmeg
50g dark chocolate chunks
(optional but more decadent!)
Method
Mix melted coconut butter with
yoghurt, flax, sugars and stevia in a large bowl for a couple of minutes. Add
the mashed banana/plantain and mix until well combined. Mix remaining
ingredients together in a separate bowl then add to the wet ingredients. Once
well combined, pour mixture into a greased and lined loaf tin and bake at 180C
for approx. 50-60 minutes. Check with a toothpick to see when cooked and keep
an eye out for top browning (if it looks as though it’s getting too brown
loosely lay tin foil over the tin).
The plantain worked a treat! It’s difficult to know
exactly how it would have turned out had I just used bananas but I have a
feeling that the plantain gave the loaf a more starchy bready texture which
worked really well to give a firmer structure to the loaf as a substantial ‘mid-morning
snack’ which really helped to fend off the munchies until lunch! This was
lovely swerved warm (to melt the choc chunks) with a little vegan butter or
cream frosting…………….. Mmmmmmm.
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