I love using my over ripe bananas in cake, they always come out so fluffy and delicious. I like to combine the bananas with milk and blend them up first so I have a thick and creamy base for my cake, it always work perfectly. If you have some bananas waiting to be used, give this tasty cake a try.
2 ripe bananas
1/2 cup plant milk - I used soy
1 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp vegetable oil or coconut oil
1 tbsp peanut butter
2 cups self raising flour
1 tsp baking powder
1/2 cup white sugar
1/4 cup coconut sugar
2 tbsp cocoa powder
1 tbsp vegan butter or spread
1/2 cup icing sugar
1 tbsp cocoa powder
1 tbsp plant milk
1/2 cup chopped walnuts
1️ Preheat oven to 190°C. Mash the banana & combine with the milk, I like to blend it together in a blender.
2️ Add to a bowl with the vinegar & vanilla and mix.
3️ Add the rest of the ingredients and mix together briefly until flour is no longer visible.
4️ Transfer to a lined baking tray. Tap the tray against the counter gently a few times to flatten the top and release any air bubbles. Bake for 20-25 mins until a skewer comes out clean. Remove and let it cool before icing.
5️ For the icing, combine the butter with the icing sugar, cocoa powder and milk. Stir until smooth and spread on the cake. Sprinkle with walnuts and enjoy!