Vegan Chocolate & Date Banana Cake

Banana bread, cake or loaf - whatever you call it this is a fool-proof recipe for the fluffiest plant based bake.

1 hour cook

Serves 8-10

Mia Jacobs
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Ingredients

    Banana cake
  • 230gripe bananas, mashed
  • 50gvegan greek yoghurt
  • 110mlolive oil
  • 175glight brown sugar
  • 1 tspvanilla extract
  • 205gself raising flour
  • 1/2 tspbaking powder
  • 1/2 tspbicarbonate of soda
  • a pinchsalt
  • 110gdark chocolate, roughly chopped
  • 125gdates, pitted and roughly chopped
    • Chocolate buttercream
  • 200gicing sugar
  • 1 tbspcocoa powder
  • 75gvegan butter, softened
  • 2 tbspalmond or oat milk
  • 15gdark chocolate shavings

A truly addictive, moist (sorry) cake that doesn't contain any eggs or dairy. Somehow it is still unbelievably rich and indulgent whilst being incredibly light. This is one to make on a Sunday and enjoy all through the week. A proper treat with a cuppa tea.

Method

  • Preheat the oven to 180 degrees or 160 fan.
  • Mash the bananas completely until few lumps are left. Mix in the yoghurt and oil then add the sugar and vanilla extract and whisk together.
  • Sift the flour, baking powder and bicarbonate of soda into the wet mixture and sprinkle in the salt. Fold everything together gently until completely combined. Then fold in the chocolate chips and dates (keeping some chocolate shavings back for the top of the cake) until evenly distributed.
  • Pour the mixture into a lined and lightly greased loaf tin and bake for around 50 minutes, or until cooked and a skewer comes out clean when inserted.
  • While the cake cooks, whip up the buttercream but sifting the icing sugar and cocoa powder into a bowl with softened vegan butter and room temperature plant based milk.
  • Once completely cooled, remove the cake from the tin and top with the buttercream and some chocolate shavings.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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