This super fluffy banana and berries loaf is seriously SO GOOD!
The crazy thing is to get that amazing consistency . . . without eggs!
I don’t love eggs in cakes in general, especially in those with fruits. It’s just a personal taste.
Well I could never omit the eggs in a classic tiramisù, crème brûlée and in many other recipes. Anyhow, the eggs in a cake have at least two functions: they bind and let rise.
A banana cake doesn’t actually need eggs as a binder, because this job is done greatly by the bananas. The problem that usually all vegan banana breads have is the compact, sometimes heavy texture. But for each problem there is always a solution, right?
A pinch of baking soda and some fresh lemon juice. That’s all!
When you mix the wet and the dry ingredients together, the lemon and the baking soda will form a nice foam that will help to give a fluffy texture to your cake.
Pour this mixture into a rectangular baking form lined with parchment paper and bake for about 40 to 50 minutes, or until a skewer comes out clean. Each oven is different!
Of course you can substitute the coconut oil with olive oil or any other oil you like and the coconut milk with any kind of milk of your choice.
I absolutely loved the mild coconutty flavour though!
SUPER FLUFFY BANANA BERRY LOAF
For a loaf tin of about 25×15 cm (10″ x 5″)
- 1 cup (140 g) of whole spelt flour
- 1/2 cup (75 g) of whole rye flour
- 1/2 cup (75 g) of corn / potato starch
- 1/2 cup (130 g) of brown sugar
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- a good pinch of salt
- 2 ripe bananas (about 160 g)
- 1 cup of coconut milk (you might need more, depending on which flours you use)
- 1/3 cup (70 g) of coconut oil
- 1 teaspoon of vanilla extract
- 3 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 cup (120 g) of fresh or frozen berries
1. Preheat the oven at 180°C (350°F)
Line a 25×12 cm (10″ x 5″) loaf tin with parchment paper.
2. Mix dry and wet ingredients
In a large bowl mix all dry ingredients. In a smaller bowl mash the bananas with a fork and add all the wet ingredients except the berries. Pour the wet mixture into the dry and mix quickly with a whisk until just combined, without overmixing. Add the berries and mix gently.
Depending on the flours you use, you might need to add some more coconut milk until you get a creamy but firm consistency.
Pour into the tin and bake for 40-50 minutes, or until a skewer comes out clean. Don’t open the oven door in the first 40 minutes.
4. Cool down
Let sit your banana loaf in the tin for 15 minutes, then transfer it onto a wire rack and let it cool completely.