Banana Cake by @healthyalie

1h5

10 servings

🍎

15 ml

Apple cider vinegar

🥛

200 ml

Plant-based milk

🍌

350 g

Mashed bananas

🫗

120 ml

Vegetable oil

🪵

5 ml

Cinnamon

🫙

2.5 ml

Nutmeg

🍦

5 ml

Vanilla extract

🍬

80 g

Sugar

🌾

380 g

Wheat flour

🫙

10 ml

Baking powder

🫙

2.5 ml

Baking soda

🧂

0.3 g

Salt

🧈

85 g

Almond butter

🥥

50 ml

Coconut oil

🍁

15 ml

Maple syrup

  1. Whisk
    • almond butter
    • maple syrup

    Whisk the almond butter, maple syrup, and melted coconut oil until smooth and creamy.

  2. Chill

    Chill the frosting in the refrigerator while preparing the cake batter.

  3. Preheat
    • vegetable oil

    Preheat the oven to 175°C / 350°F and grease or line the cake pan.

  4. Mash
    • ripe bananas

    Mash 350 g of ripe bananas in a large mixing bowl until mostly smooth.

  5. Add
    • coconut sugar
    • ground cinnamon
    • Mashed bananas

    Add the coconut sugar, ground cinnamon, ground nutmeg, and vanilla extract to the mashed bananas.

  6. Pour
    • vegetable oil
    • apple cider vinegar
    • plant-based milk

    Pour in the vegetable oil, apple cider vinegar, and plant-based milk, then whisk until well combined.

  7. Add
    • wheat flour
    • Salt
    • Plant-based milk

    Add the wheat flour, baking powder, baking soda, and salt to the wet mixture.

  8. Fold
    • wheat flour

    Fold the batter gently with a rubber spatula just until no dry flour remains.

  9. Pour

    Pour the batter into the prepared cake pan and level the surface.

  10. Bake

    Bake the cake for 45 minutes at 175°C / 350°F.

  11. Step

    Test the center with a toothpick; remove the cake when the toothpick comes out clean.

  12. Cool

    Cool the cake completely on a cooling rack before frosting.

  13. Spread
    • almond butter
    • maple syrup

    Spread the chilled almond frosting evenly over the completely cooled cake.

Banana Cake by @healthyalie

1h5

10 servings

🍎

15 ml

Apple cider vinegar

🥛

200 ml

Plant-based milk

🍌

350 g

Mashed bananas

🫗

120 ml

Vegetable oil

🪵

5 ml

Cinnamon

🫙

2.5 ml

Nutmeg

🍦

5 ml

Vanilla extract

🍬

80 g

Sugar

🌾

380 g

Wheat flour

🫙

10 ml

Baking powder

🫙

2.5 ml

Baking soda

🧂

0.3 g

Salt

🧈

85 g

Almond butter

🥥

50 ml

Coconut oil

🍁

15 ml

Maple syrup

Preparation Steps

  1. Step 1/13

    Whisk the almond butter, maple syrup, and melted coconut oil until smooth and creamy.

    🧈almond butter
    🍁maple syrup
    🥥coconut oil
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  2. Step 2/13

    Chill the frosting in the refrigerator while preparing the cake batter.

    🥣mixing bowl

  3. Step 3/13

    Preheat the oven to 175°C / 350°F and grease or line the cake pan.

    🫗vegetable oil
    🍰cake pan

  4. Step 4/13

    Mash 350 g of ripe bananas in a large mixing bowl until mostly smooth.

    🍌ripe bananas
    🥣mixing bowl
    🍴fork

  5. Step 5/13

    Add the coconut sugar, ground cinnamon, ground nutmeg, and vanilla extract to the mashed bananas.

    🥥coconut sugar
    🪵ground cinnamon
    🫙ground nutmeg
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/13

    Pour in the vegetable oil, apple cider vinegar, and plant-based milk, then whisk until well combined.

    🫗vegetable oil
    🍎apple cider vinegar
    🥛plant-based milk
    🥣mixing bowl
    🥄whisk
    🥛measuring jug
    🥄measuring spoons

  7. Step 7/13

    Add the wheat flour, baking powder, baking soda, and salt to the wet mixture.

    🌾wheat flour
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/13

    Fold the batter gently with a rubber spatula just until no dry flour remains.

    🌾wheat flour
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Pour the batter into the prepared cake pan and level the surface.

    🍰cake pan
    🥄rubber spatula

  10. Step 10/13

    Bake the cake for 45 minutes at 175°C / 350°F.

    🍰cake pan

  11. Step 11/13

    Test the center with a toothpick; remove the cake when the toothpick comes out clean.

    🍰cake pan
    ✨toothpick

  12. Step 12/13

    Cool the cake completely on a cooling rack before frosting.

    🍰cake pan
    ✨cooling rack

  13. Step 13/13

    Spread the chilled almond frosting evenly over the completely cooled cake.

    🧈almond butter
    🍁maple syrup
    🥥coconut oil
    🥣mixing bowl
    🥄offset spatula

Composition

Ingredients

Types

Condiment, Plant-Based Dairy Alternative, Oil, Flavoring, Grain, Leavening Agent, Seasoning, Nut, Sweetener

Ingredients

Apple cider vinegar, Plant-based milk, Mashed bananas, Vegetable oil, Cinnamon, Nutmeg, Vanilla extract, Sugar, Wheat flour, Baking powder, Baking soda, Salt, Almond butter, Coconut oil, Maple syrup

Notes

Wheat flour (or gluten-free flour mix), Almond butter (or peanut butter), Coconut oil (melted), Maple syrup (or agave syrup)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Lactose-free

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 56g, Sugars: 20g, Fat: 21g, Saturated fat: 7g, Fiber: 4g

Nutritional Information

Minerals

Potassium: 310mg, Calcium: 105mg, Iron: 2.1mg, Magnesium: 58mg, Sodium: 190mg

Vitamins

Vitamin B6: 0.3mg, Vitamin C: 4mg, Vitamin E: 2.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, fork, rubber spatula, measuring jug, measuring spoons, cake pan, toothpick, cooling rack, offset spatula

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Creamy

Flavors

Sweet, Fruity, Spiced, Nutty, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Refrigerate because of the almond frosting,Let stand at room temperature for 15 min before serving), freezer : 90 days (Freeze individual unfrosted or frosted slices,Wrap tightly and place in a freezer-safe container,Thaw overnight in the refrigerator)