Chocolate & Banana Loaf (Vegan Friendly) //
I’d like to start by saying this cake is AMAZING. Like, delicious, dense and chocolatey. I know that a lot of people are put off by the V word, but I can attest this cake is just as good as the non-vegan version. And to REALLY keep the anti-vegans happy, I’m including the non-vegan version too. But trust me, it’s good whatever way you slice it… literally!
For the vegan options, it’s not full of weird random things you can never find, or cost a fortune, like a lot of vegan recipes I’ve seen. I’m not vegan myself, but a lot of my friends are, so finding truly good vegan recipes is something I always want to do! This cake is particularly good warm from the oven, but is so moist and dense it lasts a good few days – though I promise it won’t be around for that long!
130g dark chocolate (85% cocoa solids at least/alternative vegan chocolate of your choice)
Non-vegan version still requires dark chocolate but it can be less dark if you prefer.
130g soy margarine (Pure or other)
Non-vegan version replace with 130g softened butter
130g caster sugar
(For non-vegan version, you need 2 eggs)
140g self-raising flour
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp cocoa powder
3 ripe bananas, cut into pieces (pre-mash if you don’t have a mixer)
50ml vegan milk of choice (or regular milk)
. Pre-heat the oven to 175c, grease & line a 20cm long loaf tin or similar sized cake tin with baking parchment. Melt the chocolate over a bain marie until all melted, then put to one side to cool slightly.
. Cream the butter and sugar together until pale and fluffy. Put all the dry ingredients together together in a bowl.
. For the non-vegan version, at this point add the eggs.
. Fold the dry into the wet ingredients, then add the bananas and mix through until all combined and mashed. Slowly add the melted chocolate and fold through.
. Tip mix into your tin, and bake for 30-40 minutes, or until a skewer comes out pretty much clean (it’s a moist cake so it’s fine if there’s a bit on the skewer!) Place on a rack to cool, then after 10 minutes or so remove from the tin.
. To make the buttercream:
100g Soy margarine (or butter)
150g icing sugar
.5 tsp cinnamon
Few drops of vanilla extract
Beat together all ingredients until lightly and fluffy. Spread on top of your cake once cooled. I decorated with dried banana chips, crumbled carob flakes and a pinch of cinnamon.
Will keep for several days when kept in an airtight box.