My mum's chocolate chip and banana cake was (and still is) the stuff of legend. Seriously, my older cousin used to beg her to make this cake. With its classic chocolate-banana flavour combo and its soft, moist texture, we're talking one delicious bake.
So I decided a long time ago that I wanted to veganise this most famous of my mum's cakes, and this week I finally got around to it. A few tweaks here, a substitution there and, lo and behold: vegan chocolate chip and banana cake! Just like my momma used to make. Almost.
You don't need to take my word for it. Really: try this cake. Try this cake and then tell me how much you love it. And my mum.
I prefer it plain or with just a sprinkling of icing sugar on top, because really, it's magnificent by itself. If you prefer you could try it with something on top, like the chocolate ganache icing I use on my Ultimate Chocolate Cake. I bet it'd be great with a big scoop of vanilla ice cream too.
Chocolate Chip Banana Cake
Makes: an 8-inch cake
Preparation time: 1 hour 15 minutes (15 minutes active)
2 large, ripe bananas
1 1/2 tsp good-quality vanilla extract
180ml vegan milk (I like soy or almond milk for this)
175g vegan butter
225g caster sugar
275g plain flour
3 tsp baking powder
2 tsp baking soda
1 tsp apple cider vinegar
1/4 tsp ground sea salt
150g vegan dark chocolate chips
1./ Grease and line an 8-inch cake tin; pick one that's not too shallow (mine is about 4 inches deep). Turn on the oven to preheat at 170 degrees Celsius.
2./ Peel the bananas, add to a large-ish bowl, and mash well, till smooth. Add to the same bowl the soy milk and the vanilla extract.
3./ Heat the vegan butter and the sugar in a small or medium saucepan over a low heat, until the sugar dissolves. Set aside for a couple of minutes, then stir in the banana/milk/vanilla mixture, along with the vinegar.
4./ Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Make a well in the centre and pour in the wet ingredients, stirring as you do.
5./ When the batter is well-combined, pour into the lined tin and bake in the oven for about an hour. If your oven is prone to uneven baking (as mine is), gently turn the cake round every 15-20 minutes. The cake is ready when it's golden-brown, well-risen, and when a skewer inserted in the middle comes out clean.
6./ Leave to cool for about 15 minutes in the tin, then remove to cool completely. (Or, OK, have a warm slice).
Until next time,