Banana Bread Cakes
Banana bread cakes was the best name I could come up with for these beauties - they’re not muffins or cupcakes, because they’re a little more dense and closer to banana bread texture-wise! I also chose to make them gluten-free as I know a lot of you are intolerant to gluten, so I hope that you love them. Let me know your thoughts over on Instagram!
2 bananas, mashed
1/4 cup unsweetened almond milk
2 flax eggs (2 tbsp ground/milled flax seed mixed with 3-4 tbsp water and set aside)
1/4 cup peanut butter
1 tbsp melted coconut oil or sunflower oil
1/2 tsp vanilla extract
1/2 cup ground almonds
3/4 cup coconut flour or almond flour
1 tsp bicarbonate of soda (baking soda)
1/2 tsp gluten free baking powder
2 tsp ground cinnamon
1/4 tsp salt
Optional: 1 banana, chocolate chips and peanut butter
1. Pre-heat your oven to 200C/fan 180C and grease each hole of a cupcake tin
2. Combine all of the dry ingredients thoroughly.
3. In a separate bowl, combine all of the wet ingredients.
4. Mix the dry and wet mixtures together with a fork, whisk or spoon - whatever works best for you. Optional: add in a handful or two of vegan chocolate chips.
5. Evenly spoon the mixture into the cupcake tin. I didn’t use cupcake cases, greasing the tin is all that is needed. Optional: Chop up another banana and press the pieces slightly into the top of each cake.
6. Bake for approximately 20 minutes but check at the 15 minute mark.
7. Remove from the oven once golden. Optional: top with chunks of chocolate which will melt until the cakes have cooled. Leave to cool for 5 mins (unless topped with extra chocolate) before carefully removing them from the tin and transferring them to a cooling rack.
8. Eat warm or cooled and enjoy! I topped mine with some extra peanut butter because why not?!