Banana and Almond Butter Cake | Easy Vegan Recipe

Are you tired of tossing away those overripe bananas that have been sitting on your counter for a bit too long? If so, get ready to be amazed by this scrumptious banana and almond butter cake recipe! This delightful treat combines the natural sweetness of ripe bananas with the creamy, nutty richness of almond butter to create an utterly mouthwatering dessert. 

Not only is this cake incredibly delicious, but it's also an ingenious way to make the most of those browning bananas, reducing food waste while satisfying your sweet tooth. So, tie on your apron, grab your mixing bowl, and let's get started...

Notes:

• If you are using plain flour or all-purpose flour, add 2 teaspoons of baking powder and half a teaspoon of baking soda to create self-raising flour.
• The more ripe bananas you add to the cake mixture, the more gooey the final cake texture will be. If you don't mind that, feel free to add in an extra banana or two.
• The vegan yoghurt is optional but definitely add it if you have some on hand, as it gives the cake added richness.
• Try to use unsalted or lightly salted almond butter, such as this one, so that you don't throw off the taste of the cake. If you're only able to find salted, you can omit the added salt in the recipe.

Ingredients

(Serves 10-12)

2-3 ripe bananas, peeled

1 cup granulated sugar or coconut sugar 

3/4 cup soya milk 

2 tablespoons plain vegan yogurt (optional)

1/2 cup sunflower oil 

2 teaspoons vanilla extract

2 cups self-raising flour 

1/2 teaspoon mixed spice

1/2 teaspoon salt 

Almond butter

Method

Preheat the oven to 180 degrees Celsius.

Add the bananas to a large mixing bowl and use a fork to mash until smooth. Add the sugar, soya milk, vegan yoghurt, sunflower oil and vanilla extract. Mix with a wooden spoon until well combined.

Add the self-raising flour, mixed spice and salt. Mix until you have a smooth cake batter (although it's perfectly fine if there are a few banana lumps).

Pour the batter into a lined or lightly greased 20cm cake tin. Use a teaspoon to drop 8-9 dollops of almond butter over the top of the cake and use a knife to swirl them into the batter. 

Bake in the middle of the oven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool completely before cutting and serving. If you are really impatient, you can serve it hot/warm with a scoop of ice cream on the side. For extra richness, drizzle some room temperature almond butter over the top.