Name: Vegan Banana Walnut/Almond Cake recipe by Vaishali Nagarajan at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: Mashed banana- 1 cup or 300g or 10.60 oz (I use 2 long large over-ripe bananas. Make sure to use ripe or over ripe big bananas only for best results); Granulated sugar- 3/4 cup; Vanilla extract- 1 teaspoon; Sunflower oil- ½ cup or 118 ml; Olive oil- 2 tablespoons (use sunflower oil instead if olive oil is not available); Wholewheat flour- 1 cup or 130 g; Plain/ All-purpose flour- ½ cup or 62 g; Cornflour/ Cornstarch- ½ tablespoon; Salt- a small pinch; Baking powder- 1 teaspoon; Milk- 2 tablespoons (Vegans can use soy milk/ almond milk); Baking soda/ Soda bicarbonate- ½ teaspoon; Vinegar- 1 tablespoon; Chopped walnuts or chopped almonds- ½ cup

ABOUT Vegan Banana Walnut/Almond Cake RECIPE

Banana walnut cake is something which is very old school and basic. It is made with mainly wholewheat flour and without butter so it is very healthy as well. It tastes delicious and it is easy to make. This is the most popular recipe among my family, friends and blog. I love to serve it with a topping of nutella buttercream for occasions and I have also mentioned about 3 other toppings

Ingredients Serving: 10

Mashed banana- 1 cup or 300g or 10.60 oz (I use 2 long large over-ripe bananas. Make sure to use ripe or over ripe big bananas only for best results)
Granulated sugar- 3/4 cup
Vanilla extract- 1 teaspoon
Sunflower oil- ½ cup or 118 ml
Olive oil- 2 tablespoons (use sunflower oil instead if olive oil is not available)
Wholewheat flour- 1 cup or 130 g
Plain/ All-purpose flour- ½ cup or 62 g
Cornflour/ Cornstarch- ½ tablespoon
Salt- a small pinch
Baking powder- 1 teaspoon
Milk- 2 tablespoons (Vegans can use soy milk/ almond milk)
Baking soda/ Soda bicarbonate- ½ teaspoon
Vinegar- 1 tablespoon
Chopped walnuts or chopped almonds- ½ cup

Instructions

Preheat oven to 180°C/ 350 F. Grease a 20 cm cake tin with butter/ cooking spray/ vegan butter and line the base with a disc of parchment paper. Add the mashed bananas to a bowl. Make sure it is mashed nicely and there are no lumps.
To it, add the olive oil and sunflower oil. Add the sugar, vanilla extract and whisk it until the sugar is dissolved and well combined. Sift the wholewheat flour, plain flour, baking powder, cornflour and salt into another dry bowl.
I prefer to sift it 2-3 times because it makes the cake more light and aerates it.Add the sifted flour little by little and fold the mixture gently. No whipping or vigorous mixing is allowed. Pour the milk and fold gently.
Add chopped nuts and again fold the mixture. In a bowl, mix the vinegar and baking soda/ soda bicarbonate. Once it foams, mix it and fold it into the cake batter. The batter will be thick so do not be alarmed.
Pour it into the greased cake tin and evenly spread it. Give the tin a gentle tap to release the air bubbles, if any.
Bake in the oven for 15 minutes. Turn the oven down to 160°C and bake for a further 12-15 minutes or until a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for 5-10 minutes. Carefully remove from the tin and flip it onto a wire rack. Peel off the parchment paper and allow the cake to cool down completely.
FROSTING OPTIONS– 1) Salted Caramel sauce drizzled over the cake 2) Melted Milk Chocolate poured over the cake 3) Whipped cream flavoured with a little cinnamon powder 4) Nutella Buttercream

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