Vegan Chocolate Chip And Banana Cake
|Unbleached flour/Whole wheat pastry flour||1 3⁄4 Cup (28 tbs)|
|Sugar cane/Turbinado sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Soy milk||3⁄4 Cup (12 tbs)|
|Bananas||2 , mashed (Over Ripe)|
|Sunflower oil/Any vegetable oil||1⁄2 Cup (8 tbs)|
|Vegan chocolate chips||3⁄4 Cup (12 tbs)|
1 Preheat the oven to 350 degrees F.
2 Spray a 9-inch square or round pan with Pam or other baking spray.
3 In a bowl, put the dry ingredients and blend with a fork.
4 Add oil, soy milk and vanilla, stir until the mixture comes together, but don't overmix.
5 Break bananas into chunks and drop into the batter.
6 Mash with a fork and mix briefly.
7 Gradually fold in the chocolate chips.
8 Pour the mixture into the prepared pan.
9 Bake on the center rack for 35-40 minutes, just until cake tester comes out clean.
10 Remove from the oven and place on wire rack to cool.
11 To serve sprinkle with powdered sugar and enjoy.
12 Also tastes great with crushed pineapple or berries.
If you like a smoother banana texture, break bananas into a separate bowl, mash and mix well, until smooth, then fold into the batter.
Overmixing your batter will create a more dense cake with a tougher crumb.
Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise.