As weird as it sounds, I’m not crazy about bananas, but I’m dying for a banana cake. My favorite recipe was (and still is) with butter, cream, and nuts. As I write this post, I can almost smell it.
Veganize the recipe seems to me to miss the point – unfortunately, the unique smell that comes from combining butter and bananas – can not be veganized, at least at the moment. And so, I thought of an alternative that would not feel like a bland compromise to me.
But then, I recalled my old recipe notebook; The one who humbly waited in the corner of the bookshelf. The one I kept mainly because of sentiments and nostalgia; The one that holds my Mom’s recipes for Hungarian and traditional Jewish recipes. The pages have already turned yellow, the cover has started to crumble, and I was sure it takes up valuable space just as a monument!
Among Mom’s recipes, Ina’s chocolate cake, Ella’s layer cake hid a tiny newspaper clipping with a banana and ginger cake recipe!
Veganizing the recipe was literaly a piece of cake: I replaced the fresh ginger with ground ginger that seemed to me more suitable, more available, and more convenient to use, and I added pieces of dried ginger. The result? Delightful. Without the slightest hint of compromise.
You can bake the cake in any mold you like, including muffin pan.
Enjoy and let me know how it turned out ❣️
- ¾ cup whole spelt flour
- ¾ cup white spelt flour
- 1½ tsp baking powder
- ½ tsp baking soda
- pinch salt
- 90 gram vegan butter, melted
- 1 Tbsp maple syrup
- ¼ cup coconut sugar
- ¼ cup dark brown sugar בסוכר חום כהה – ¼ כוס דחוסה
- 2 mashed ripe bananas
- ¼ cup apple sauce unsweetened
- 1 tsp ground ginger
- 1 Tbsp un-sweetened plant based milk
- 1 tsp apple cider vinegar
- dried sweetened ginger optional
- powdered sugar optional
- Preheat oven to 160 degrees Celsius (320 F).
- Grease the mold and sprinkle pieces of dried ginger.
- Sift flour into a bowl, add baking powder, baking soda, and salt, and mix with a fork.
- In a large bowl, mix butter, maple syrup, and sugar. Add apple puree, mashed bananas, and ground ginger and mix well
- Mix milk and vinegar in a small bowl, add to the batter. Mix well.
- Add the flour mixture in folding motions to the batter until the flour is completely absorbed.
- Place in the center of the oven and bake for 45 minutes. The cake is ready when .a toothpick comes out clean. Turn off the oven
- Leave in the oven off for another 5 minutes.
- Remove the cake from the oven and cool on a rack.
- Turn the cake into a serving plate and sprinkle with icing sugar.
- You can bake the cake in a muffin pan (12 sockets) – the baking time is shortened to 30-35 minutes.
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