I can’t get over how well this turned out. I’m always a little bit apprehensive when I make up a vegan cake recipe, it’s a little bit out of my comfort zone but I do enjoy the challenge. This (in my opinion) is actually better than my traditional banana cake. It’s so light and fluffy and the flavour is wonderful. Unless you had some sort of weird egg/dairy radar I don’t think you’d have a clue that it’s vegan.
I can’t claim that I fully understand vegan baking, I’ve never been brave enough to try out any egg replacers, but I can sort of get my head around the science of using things like bananas and apples instead. And I absolutely love the fact that I can still produce a cake this delicious if I’ve forgotten to buy eggs.
This is gloriously moist and fragrant and the poppy seeds and coconut give the cake a great texture. You don’t have to serve this with the sticky drizzle (you don’t have to use the miso either if that freaks you out) but I do think that it makes the cake a tiny bit more special.
3 medium very, very ripe bananas
50g dark brown sugar
65ml flavourless oil (I used sunflower)
100g plain flour
35g whole wheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
50g desiccated coconut
5g poppy seeds
sauce (optional, but you deserve it)
100g coconut cream ( I used tinned)
35g soft dark brown sugar
1 tsp shiro (white) miso
Pre-heat your oven to 180°c and grease either a loaf tin or a small bundt pan.
Mash the bananas and beat them really well with the sugar and oil. Sift in the flours and raising agents, all together so that they are well blended. Fold this in so that it is just combined. Add the coconut and poppy seeds and briefly fold in.
Pour the batter into the tin and give it a little shake to level it off. Bake the cake for about 30 minutes, by which time it should have risen nicely and be golden on top. Leave to cool in the tin for a few minutes and then turn it out on to a wire rack to cool. Now, if you can possibly resist eating it, wrap it up. Banana cake is always better the next day.
To make the sauce melt together the sugar, coconut cream and miso in a wide pan over a low heat and let it bubble for a few minutes, until it darkens and reduces a little. Remove it from the heat and let it cool and thicken before drizzling over the cake.