Has this ever happened to you? You stock up on a lot of fruit and somehow the bananas ripen faster than you can eat them.
I have to admit that I’m a bit of a banana snob: if they get too brown and soft I don’t like them so much.
The very ripe bananas are actually the healthiest ones and I do eat them, but they usually end up in a smoothie or nice cream.
Another thing that ripe bananas are great for is to bake with. This recipe for vegan banana walnut cake is very nutritious, easy to make and so good!
Walnuts make a delicious addition to this cake. They are packed with healthy nutrients; omega 3 fats, antioxidants as well as biotin, manganese and copper. They are great for your brain and your heart and should be eaten daily or at least regularly.
I love how moist and pure this cake is. The coconut cream adds extra creaminess and healthy fats, so you get an enormous health boost with this sweet treat.
Have it as dessert, a snack, for breakfast or any time you feel like it!
3 ripe bananas
1/2 cup spelt flour
1/2 cup natural coconut cream
handful of walnuts
2 tsp pumpkin pie spices
2-4 tbsp maple syrup
dash of Himalaya salt
2 tsp baking powder
2 egg replacers:
2 tbsp ground chia seeds mixed with 6 tbsp water
coconut oil to grease the baking mold
Mix the dry ingredients in a bowl (spelt flour, baking powder, pumpkin pie spices, Himalaya salt) then add the wet ingredients (bananas, coconut cream, maple syrup)
Prepare the vegan egg replacer with the ground chia seeds and water; whisk and let the mix sit for at least 15 minutes.
Add the egg replacer to the dough, mix in the walnuts and pour the dough into a baking mold greased with coconut oil.
Decorate with some walnuts.
Bake for 20-30 minutes on 200 C / 392 F.
This vegan banana walnut cake is ready when you pick a toothpick in the center and it comes out clean.