I hope I’ve proven so far that it is possible to tweak recipes and make them healthier/animal product free without sacrificing flavor. If these recipes weren’t tasty, I wouldn’t put them out there. I just made this one last night, and it is pretty awesome. Chocolate + banana = party in my mouth. I am going to try incorporating peanut butter next time, as soon as I find a decent brand here (they seem to have banned the product in Europe for some reason, though Nutella is everywhere). Chocolate + banana + peanut butter = treat that fat Elvis would have loved. Anyway…
1 cup (240 mL) unbleached all purpose flour
1/2 cup (120 mL) cake flour –(you can use 1 1/2 cups of regular flour, but it will be more chewy)
1/4 cup (60 mL) cocoa powder
3/4 cup (180 mL) white sugar
1/4 cup (60 mL) sugar in the raw
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1/2 cup (120 mL) soy or almond milk (I prefer almond milk here for the flavor)
1 cup (240 mL) mashed overly ripe bananas (about 2 bananas). The more ripe, the better.
1 tbsp (15 mL) apple cider vinegar
1/4 cup (60 mL) canola oil
1 tsp (5 mL) vanilla extract
*Preheat oven to 350 F (175 C).
*Lightly grease a standard loaf pan (though this recipe also works as a standard cake, so if all you have are 8 or 9 inch cake pans, that works too ).
*Sift flour, cocoa, baking soda, and salt into a large mixing bowl. Stir in the sugar, making sure there are no lumps.
*In a smaller bowl, mix the wet ingredients with mixer or wooden spoon.
*Stir wet ingredients into dry, and let rest for 10-15 minutes (if you don’t let the gluten relax, the cake will be tough and chewy).
*Pour into cake or loaf pan and bake for 30-35 minutes.
*Allow it to cool a bit, then dump the cake onto a serving dish and enjoy (I had some rose hip tea with it, as shown in the photo).