Yesterday I managed to impress my children with this super flavorful, tender cake that contains only 2 tablespoons of sugar! I know from the experience with other recipes that bananas are great in any dessert of this type, but I did not expect such a result from a vegan recipe.
The ground flax seeds bring extra nutrients and compensate for the lack of eggs in the batter, so the cake holds up very well and is not too crumbly, like other fasting cakes. The coconut oil goes perfectly with the bananas, which really surprised me, as I would always avoid using it because of the specific smell. Here, it just felt exactly in its right place and once again I managed to add another healthy ingredient to our family diet.
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Place the peeled bananas in a large bowl and mash them with a fork.
For this recipe, choose ripe, soft bananas.
Melt the coconut oil over low heat on the stove or in the microwave.
Add 60g of melted coconut oil and 60ml of vegan milk to the banana paste. Mix well with the whisk.
Add in 40g of ground flax seeds.
Add 2 teaspoons of baking powder, 1.5 teaspoons of cinnamon and a pinch of salt, mix.
Add flour, mix.
Finally, mix in 2 tablespoons of brown sugar.
Pour the batter into an oven pan lined with baking paper. Smooth out.
My pan is 24cm in diameter. If the pan is larger, the cake may be less tall.
Bake the cake in the preheated oven at 200 degrees C for 30-35 minutes, until well browned.
Then allow to cool completely, remove from the pan, slice and, optionally, garnish with powdered sugar.
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