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Vegan Banana Cake

This moist banana cake is delicious warm with custard, but also cold! It uses up over-ripe bananas that are not edible anymore! If you want it extra banana-ry add in two bananas!

Servings: 8

Freezer Friendly?: Yes

Does It Keep?: 2-3 days in an airtight tin

Ingredients:

  • 1 Over-Ripe Bananas
  • 87g Caster Sugar
  • 87g Self-Raising Flour
  • 87g Dairy-free spread
  • A few drops of Vanilla Essence
  • 3tbsp Chia Seeds
  • 9tbsp Water

Method:

  1. Preheat the oven to 160°C (320 degrees F) and line a loaf tin with greaseproof paper.

2. Put the Chia Seeds and Water int a bowl and stir until the mixture thickens. Its ready when at an egg-like consistency.

3. Put all of the ingredients into a bowl and blend using an electric mixer.

4. Pour into the tin and bake for an hour.

Made this Recipe?

Leave me a message in the comments to tell me how it went!

Hi, I'm Lexie, a keen cook and Baker! I find that my Vegan gets bored of the 'Ready- Made Meals' and I am sure that other people with limited diets do to.I like to make delicious tasting food for Vegan, Dairy-Free, Vegetarian, Gluten-Free and also Normal people!

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