Carob Chip and Walnut Banana Cake Recipe
Carob Chip and Walnut Banana Cake Details
It is worth mentioning that there is no egg in this recipe. For non-vegan options, we’ve listed some recommendations below.
- Ripe Bananas. We recommend choosing bananas that are just ripe, not overripe, to ensure the perfect level of sweetness.
- Gluten-free Flour. If this is not available, brown rice flour or almond flour could be used as alternative.
- Homemade Carob Chips. Please make your carob chips ahead of time, at least 24 hours before baking.
- Walnut Pieces. Other nuts can be used as replacement.
- Avocado Oil. For those who enjoy butter, that as a direction one could take too.
- Coconut Sugar. Brown sugar, organic maple sugar or any desired sweetener will do if coconut sugar is unavailable.
- Unsweetened Almond Milk. We designed this recipe to cater to a broader set of audience. Please feel free to use any milk of choice, plant-based or not.
- Pure Vanilla Extract. We suggest using the real kind.
- Pinch of Salt. Potassium salt works as an option as well.
- Baking Powder. Make it gluten-free baking powder, if needed.
This recipe fits in a round cake pan or any loaf pan. For photography purposes, we used three 4-inch round mini-cake pans.
Servings: 3 mini-cakes
EQUIPMENT
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1 Baking Oven
INGREDIENTS
WET INGREDIENTS
- 1 1/4 cups mashed banana*
- 1/3 cup avocado oil
- 3 tbsps unsweetened almond milk
- 1 tsp real vanilla extract
DRY INGREDIENTS
- 1 3/4 cups gluten-free all-purpose flour
- 1/4 cup coconut sugar
- 1 tbsp baking powder
- 1/8 tsp salt
- 1/2 cup homemade carob chips (Use this carob chip recipe)
- 1/2 cup walnuts, whole or pieces
INSTRUCTIONS
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Pre-heat the oven to 350F. Line your preferred cake with parchment paper or coat it with avocado oil. For this recipe, we used a mini-cake pan.
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In a large mixing bowl, add in flour, coconut sugar, baking powder and salt. Mix thoroughly.
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Add mashed bananas, avocado oil, almond milk, and vanilla extract into the dry mixture. Stir until well-combined.
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Fold in carob chips and walnuts.
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Transfer batter to the lined cake pan (or mini-cake pan). Add extra carob chips on top if desired.
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Bake for 45-50 minutes or until toothpick comes out clean.
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Remove from oven. Cool completely before serving.
NOTES
- If coconut sugar is unavailable, please feel free to substitute organic maple sugar or any sugar of preference.
- We used three (3) mini-cake pans here for photography purposes. However, loaf pans or regular cake pans can be used as well.
