About the Recipe
The dessert is a moist rich banana cake - I love the flavour of banana and should be a light finish to the meal.
⅓ cup olive oil
½ cup maple syrup
2 large eggs
3 large bananas
¼ cup oat milk
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup regular whole wheat flour
¾ cup all-purpose flour
60 grams dark chocolate chips
a handful of unsalted peanuts
1 tablespoon honey
1 tablespoon water
1 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 tablespoon vegan unsalted butter
2 tablespoon powdered sugar
1 tablespoon peanut butter
2 cans coconut milk
Preheat oven to 325F/150C fan/gas mark 3, and lightly spray a square cake pan with baking spray or grease well with butter or oil.
Crack eggs and carefully separate whites and yolks into different bowls add the whites to a medium bowl and the yolks to a large bowl.
Using an electric mixer, whip egg whites until stiff peaks form.
Add both of the sugars into the large bowl with the yolks and whisk until combined.
Add melted butter, water, and mashed banana to the yolk mixture and whisk. Stir in flour just until combined and don't over stir here.
Add milk and vanilla extract to the yolk and flour mix, and whisk gently.
Fold in the whipped egg whites again, don't over stir.
The egg whites will probably float around in small clumps on the top of the mixture
Pour batter into the prepared cake pan and bake for 45 minutes to an hour.
Let the cake cool completely.
Slice and serve with whipped cream and banana slices.