Vegan Banana & Courgette Cake Recipe

Ah hello my beautiful loaf cake.

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I’ve tried loaf cakes before but often experienced the dense soggyness of disappointment. Not this time, this vegan banana cake came out with a beautiful texture and lightness. Yum nom nom.

Let’s get started!

You will need:

2 overripe large bananas

½ average sized courgette grated finally

75g coconut oil (or vegetable oil if you prefer)

75g brown sugar

225g self raising flour

2 teaspoons baking powder

1 tsp mixed spice

handful of chopped nuts (optional)

  1. Preheat oven to 200 degrees celcius and line a 2lb loaf tin.
  2. Mash bananas well. Grate courgette straight into the bowl and then mix well with the oil and sugar.
  3. Fold in flour, baking powder and spices and then the chopped nuts if you are including these.
  4. Pour mixture into your lined loaf tin. I like to sprinkle pumpkin seeds on the top for added crunch and joy. You can omit these or sprinkle with a topping of your choice.
  5. Bake for 20 mins initially. Remove from oven and cover with tin foil to prevent the top from burning. Bake for further 40-50 mins until skewer comes out clean.
  6. Cool for 10 mins before removing from tin and leave to cool completely on a rack or on top of the tin. (Alternatively lose all self control and immediately slice and devour.) Tastes excellent by itself or even better with a generous slab of soya spread.

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There you have it, super easy, delicious and earth friendly vegan loaf cake.

Have a great week

Jessica x

Sources: I got the original recipe from BBC Good Food here (that website is such a lifesaver) and this recipe is a modified version of it. 

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