🍌 Fluffy and Guilt-Free Vegan Banana Cake! 🌱✨

If you've been craving a nutritious, tasty snack that's completely free of animal ingredients, the perfect recipe has arrived! This cake vegan banana It's everything your heart (and stomach) were asking for. ❤️

Perfect for those who follow a food plant-based, lactose intolerant or simply want to reduce ultra-processed ingredients in your diet, this cake is fluffy, moist, full of flavor and even perfumes the whole house while baking... a true explosion of comfort!

In addition to being delicious, it is prepared with simple ingredients that you can find in the cupboard. No frills, just real food, the way it should be. 🍌🌾

📋 Recipe Information

🧾 Vegan Banana Cake Ingredients

🥣 Mass:

• 🍌 3 very ripe bananas, mashed
• 🥄 1 cup whole wheat flour
• 🥄 ½ cup oatmeal
• 🥄 ½ cup brown sugar
• 🫒 ¼ cup vegetable oil (canola, sunflower or coconut)
• 🥛 ½ cup of plant-based milk (soy, almond or coconut)
• 🧁 1 tablespoon baking powder
• 🧂 1 teaspoon baking soda
• 🍂 ½ teaspoon ground cinnamon
• 🌰 ¼ teaspoon grated nutmeg
• 🥜 ¼ cup chopped walnuts (optional)

🧮 Nutritional Table (per slice approx.)

👩‍🍳 Step-by-Step Preparation Method

1. Preheat the oven at 180°C. Grease and flour a medium round pan (20 cm).
2. In a bowl, mash the bananas well until it becomes a smooth puree.
3. In another bowl, mix the dry ingredients: flour, sugar, yeast, baking soda, cinnamon and nutmeg.
4. Add the plant milk and oil to the banana puree and mix well.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until you obtain a homogeneous dough.
6. Transfer the dough to the pan. If you want, sprinkle the chopped walnuts over.
7. Bake for 35 to 40 minutes or until it passes the toothpick test.
8. Let it cool before unmolding. Serve warm or cold. 🍰

🔄 Alternative Versions

• Replace plant-based milk with water or orange juice.
• Use rice flour instead of wheat flour for a gluten-free version.
• Add 2 tablespoons of cocoa for a choco-banana cake.
• Want more protein? Mix 1 tablespoon of peanut butter into the batter.

❌ Common Mistakes and How to Avoid Them

🧊 Storage

• Refrigerator: up to 5 days in a closed jar.
• Freezer: up to 2 months. Slice before freezing for easier consumption.
• Reheat: in the microwave for 30 seconds or in the airfryer for 3 minutes at 160ºC.

📜 Recipe History

This recipe was born on a rainy day, one of those days when you need a cake with coffee and a couch. With bananas that were too ripe to eat raw and a huge desire for comfort, this cake was born and soon became a tradition here. Vegan, simple and full of affection. One of those recipes that embraces.

📣

Did you like the recipe? Then save it, share it with anyone who loves a healthy cupcake and comment below if you made a different version! 💬📸 Tag us on Instagram with #reeducacaoalimentar and show how yours turned out!