Friday, 25 November 2016

Vegan Protein Banana Cake

 Do you ever feel like you're going completely bananas? The world's whizzing around here there and everywhere and you don't know if you're coming or going. I'm a bit like that at the mo. I heard a quote the other day 'How focused are you on a scale of 1 to 10? Banana.) I feel like this is a complete summaration of my life. But hey, we can all be a Banana from time time time.

I mean common, I bloody love banana's, they're great for numerous things! Smoothies, baking, frozen banana slices with peanut butter... OH YES! Well I guess that brings me onto the real reason for this post... A Vegan Protein Banana Cake. Yes, yes YES! With my banana filled head, I've been craving all things warming, comforting and satisfying which this banana cake CERTAINLY is!

I've made this recipe a few times and tweaked it here and there. I even originally made it as a banana loaf which worked but I swear it wasn't as good as the cake bars! I wanted it absolutely perfect before I shared it with you and I've finally cracked it.

I guess in a way it still is a bloody banana bread however cut into thick, gooey squares makes it so much more satisfying.

The ingredients are simple and delicious. Beginning with the over ripe, mashed bananas giving the fluffy, moist texture. Then the combination of oats, almonds and protein powder giving it heartiness, nuttiness and a protein boost. I used VivoLifeUK vegan protein powder which contains superfoods, digestive enzymes and added BCCA's which gives it a huge nutritional boost also, along with a lovely hint of vanilla.

It then adds a few bits and bobs such as coconut oil, cinnamon and ginger to switch up the flavours and add hints of spice. Along with a big dollop of tahini (trust me this changes the game completelyyyyy!) For a lil extra sweetness I used agave syrup however feel free to use maple syrup or honey if you're not strictly vegan. You may also notice I used a vegan egg alternative with flax seed, but again if you're not vegan feel free to use eggs!

The last add in to this recipe was chopped dates and TRUST ME these are essential! They make this recipe PERFECT! They melt inside the cake, making them incredibly gooey, sticky, sweet and Carmela. I love mine in tiny chunks but feel free to add big old ones if you prefer.

The only downfall to this recipe is you cannot flipping dig in straight away. Patience is the key. You have to let this fully cool before slicing in so it fully sets and sticks together. As much as I hate the word, it's just that 'moist'... ah. however believe me when I say waiting for this bad boy is soooo worth it.

It's perfectly packed with banana flavour, the right amount of sweetness, amazingly moist (damn with that word again), slightly nutty, slightly carmely, comforting, incredibly satisfying and oh so addictive.

Trust me once you start on this fella they aint no going back but of course, you can always up the game! I aint one for 'a slice of cake'... Warm it up in the microwave, slather in peanut butter and some toasted almond flakes. And BOOM, I didn't think it could get any better, I was wrong..

Try it, I dare ya.

- 3/4 cup oats (gluten free if needed)

- 1 cup ground almonds

- 1/4 cup Vivo Madagascan Vanilla Vegan Protein Powder (or alternative)

- 4 ripe bananas

- 1 flax egg (1 tbsp flax seed with 3 tbsp water)

- 1/4 cup melted coconut oil

- 1/4 cup agave nectar or maple syrup

- 1 tbsp tahini

- 3 tsp cinnamon

- 1/4 tsp ground ginger (optional)

- Pinch of salt

- 1/2 tsp baking powder

- 1/3 cup chopped dates 

Pre-heat your oven to 160c

Start by making your flax egg, mix together 1 tbsp of flax seed with 3 tbsp of cold water mix together and place in the fridge for around 15 minutes.

Blitz your oats in a food processor/blended till they form a flour. Add to a large mixing bowl with the ground almonds, protein powder, cinnamon, ginger, salt and baking powder.

Next mash your bananas in a bowl until fully mashed and smooth. By this time your flax egg should be ready. Add your mashed bananas, coconut oil and tahini to your dry mix, mix this together until fully combined. The mixture should be nice and sticky. Then stir in your chopped dates, these really make the recipe as they melt and go nice and gooey.

Grease your baking tin with a little bit of coconut oil and pour in your mixture spreading it out evenly. Place some more banana slices and chopped dates on top if you fancy.

 Pop in the oven and bake for 40 - 45 minutes or until you can pull out a clean knife. Make sure you don't burn the edges or over bake it!

Take out the oven and allow it to fully cool for around an hour! Then cut into squares and enjoy!