Vegan Banana, Coconut & Blueberry Loaf l Honest Mum

That is the proper vegan cake/ loaf to get pleasure from with a cup of tea or espresso and the addition of flowers makes Pinterest-pretty too.

Virtually too fairly to really eat. Virtually!

I wished to create a vegan banana loaf model everybody can benefit from the #powertotheplants-and I’m so proud of the way it turned out. Gentle, scrumptious and excellent with a cup of Earl Gray, and even the youngsters gave it their seal of approval gobbling up two items every!

I’m so touched by what number of readers have already made this and shared it on social media. It makes me so pleased to see you recreate my recipes!

It additionally made for the proper breakfast on the run (when is it not on the run?) and as a brilliant, after-school snack or pudding.

Nothing makes me happier than when my children get pleasure from my recipes. Particularly once they show profitable after somewhat experimentation and an entire lot of finger crossing!

I typically wish to soften dairy-free darkish chocolate and drizzle it excessive too and I’ve been identified to chop some Medjool dates and create somewhat date tower on the facet as effectively. I really like these dates for that candy caramel flavour they exude and the added texture they bring about.

I admittedly scoffed these little chocolate variations earlier than we may snap the images  (sorry #badblogger) however right here is one other fairly variation I made the day after with icing sugar.

This cake actually takes no time in any respect. I used spelt flour right here because it’s a gradual releasing grain however attempt with a flour of selection.

You’ll be able to in fact use gluten-free flour or plain too if you happen to desire however do learn the directions and watch the consistency relying on the flour.

Substances

Serves 8

• 225g spelt/ plain flour
• 3 tsp baking powder
• 100g darkish sugar (you possibly can substitute with maple syrup)
• 2 tsp cinnamon
• tsp vanilla extract
• 3 massive ripe bananas, mashed
• 2 handfuls of blueberries (contemporary or frozen)
• 75g sunflower oil
• 50g desiccated coconut

Icing sugar

• Approx 1 cup Icing sugar
• 15 ml heat water

Methodology

Preheat oven to 200 levels °C and grease a 9×5-inch loaf tin.

Place all of the components in a bowl and blend. Pour into the loaf tin and bake for 20 minutes. If the highest is brown, cowl with foil and bake for 40 extra. Place a skewer within the center. If it comes out clear, it’s able to be cooled.

Scrumptious!

If you wish to use icing sugar as as topping, combine the icing sugar powder with water till you might have a thick consistency and add to the cooled cake.