Probably one of the staples in every vegan’s baking repertoire, as banana is considered an egg replacement in baking. I still use chia paste (recipe here), as I used this low baked banana bread for mini cakes for a high tea spread. Without chia seeds, the bake is more crumbly. If you don’t mind that, feel free to omit it.
The first time I made this, the cake hadn’t risen, and I was left with a big rubber slab. Luckily, the second attempt was much better.
- 2 tbs chia paste
- 2 ripe large bananas, mashed
- 1 tsp vanilla extract
- 100gr sunflower oil
- 150ml almond milk
- 200gr flour
- 2.5 tsp baking powder
- pinch of salt
- pinch of cloves
- 2 tsp cinnamon
Makes a 20x30cm low baked cake
Combine the chia egg replacement, mashed banana, vanilla, sugar, oil and almond milk.
Combine the flour, bakinhg powder, salt, cloves and cinnamon.
Fold the dry ingredients into the wet ingredients, until no more dry parts are in the batter.
Spread over a lined baking tray. Bake for 25min on 180°C.