These delicious little cakes are vegan and gluten-free, so they make a great treat for the entire family. Serve ’em for a snack, dessert or a sweet breakfast treat! This recipe makes 2 loaves, so you can bake them both and freeze the second loaf. Let’s get baking!
ABOUT THE RECIPE:
These LITTLE BANANA-NUT LOAF CAKES are vegan, gluten-free and totally jazzylicious!
Makes 12 servings
Prep Time: 20 minutes / Bake Time: 52 to 58 minutes
INGREDIENTS:
CAKES
⅓ cup plus 2 tablespoons extra-virgin olive oil, plus more for coating pans, divided
½ cup unsweetened dairy-free milk
2 tablespoons freshly squeezed lemon juice
2⅔ cups gluten-free quick cooking rolled oats
2½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup (very firmly packed) vegan dark brown sugar
1½ cups mashed ripe bananas (about 3 to 3½ medium-sized bananas)
1¼ cups chopped walnuts
TOPPING
2 tablespoons quick cooking rolled oats, divided
¼ scant teaspoon ground cinnamon, divided
Preheat the oven to 350°F. Lightly coat the bottom and sides of two 8- x 4-inch loaf pans with olive oil.
Put the dairy-free milk and lemon juice into a small pitcher and stir with a small whisk to combine. Let stand for 5 to 10 minutes while preparing the batter.
Put 2⅔ cups rolled oats into a blender and process into coarse flour. Put the oat flour into a large bowl. Add the baking powder, cinnamon, and salt and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to incorporate.
Make a well in the center of the dry ingredients and add the dairy-free milk mixture and ⅓ cup plus 2 tablespoons olive oil. Stir with a large spoon to combine. Fold in the mashed bananas and walnuts.
Divide the batter evenly between the prepared loaf pans and sprinkle 1 tablespoon rolled oats and a scant ⅛ teaspoon ground cinnamon over the top of each loaf cake.
Bake for 40 minutes. Decrease the heat to 325°F and bake for 12 to 18 minutes more, or until the edges of each cake are very golden and a toothpick inserted into the center of each cake comes out clean.
Transfer the pans to a wire rack and gently run a table knife around the perimeter of each cake to loosen it from the sides of the pan. Let cool for 30 minutes and carefully (cakes will still be quite soft) invert each cake onto the wire rack. Carefully turn each cake right side up and let cool for an additional 10 to 20 minutes before slicing. Stored in an airtight container in the refrigerator, the cakes will keep for about 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
These LITTLE BANANA-NUT LOAF CAKES are vegan, gluten-free and totally jazzylicious!
Makes 12 servings
Prep Time: 20 minutes / Bake Time: 52 to 58 minutes
INGREDIENTS:
CAKES
⅓ cup plus 2 tablespoons extra-virgin olive oil, plus more for coating pans, divided
½ cup unsweetened dairy-free milk
2 tablespoons freshly squeezed lemon juice
2⅔ cups gluten-free quick cooking rolled oats
2½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup (very firmly packed) vegan dark brown sugar
1½ cups mashed ripe bananas (about 3 to 3½ medium-sized bananas)
1¼ cups chopped walnuts
TOPPING
2 tablespoons quick cooking rolled oats, divided
¼ scant teaspoon ground cinnamon, divided
Preheat the oven to 350°F. Lightly coat the bottom and sides of two 8- x 4-inch loaf pans with olive oil.
Put the dairy-free milk and lemon juice into a small pitcher and stir with a small whisk to combine. Let stand for 5 to 10 minutes while preparing the batter.
Put 2⅔ cups rolled oats into a blender and process into coarse flour. Put the oat flour into a large bowl. Add the baking powder, cinnamon, and salt and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to incorporate.
Make a well in the center of the dry ingredients and add the dairy-free milk mixture and ⅓ cup plus 2 tablespoons olive oil. Stir with a large spoon to combine. Fold in the mashed bananas and walnuts.
Divide the batter evenly between the prepared loaf pans and sprinkle 1 tablespoon rolled oats and a scant ⅛ teaspoon ground cinnamon over the top of each loaf cake.
Bake for 40 minutes. Decrease the heat to 325°F and bake for 12 to 18 minutes more, or until the edges of each cake are very golden and a toothpick inserted into the center of each cake comes out clean.
Transfer the pans to a wire rack and gently run a table knife around the perimeter of each cake to loosen it from the sides of the pan. Let cool for 30 minutes and carefully (cakes will still be quite soft) invert each cake onto the wire rack. Carefully turn each cake right side up and let cool for an additional 10 to 20 minutes before slicing. Stored in an airtight container in the refrigerator, the cakes will keep for about 3 days.
