1/4 cup melted coconut oil
½ cup maple syrup
¼ cup almond milk
1 TSP vanilla extract
2 TBSPs egg replacer + 4 TBSPs warm water
2 small bananas
1 TSP cinnamon
1 1/3 cup flour
1 TSP baking soda
¼ TSP salt
½ cup chocolate chips (optional)
1 banana for decoration (optional)




Preheat oven to 180°C. In a large bowl, whisk the coconut oil, maple syrup, almond milk and vanilla extract together. On the side, mash the bananas then add them in. Mix the egg replacer with the warm water well then add it in the batter. 

In another bowl, mix the flour, cinnamon, baking soda and salt. Add them to the batter and mix well. Add in the chocolate chips and pour the batter into the prepared pan. Spread the batter into a rectangular pan (grease the pan with coconut oil). Cut a banana to pieces and add it on top of the cake for decoration. Bake for 45-60 minutes or when a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. Remove cake from the oven and allow it to cool completely. Cover and store cake in the refrigerator for 5 days.

Enjoy and Bon Appétit!



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