Vegan Banana Berry Loaf Cake
Ingredients
- 1/2 cup almond milk or other non-dairy milk
- 1/3 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup ripe mashed banana (about 2 bananas)
- 1/2 cup maple syrup
- 1.5 cups buckwheat flour
- 1/2 cup almond meal
- 3 tsp baking powder
- 1/8 tsp salt
- 3/4 cup blueberries
- 3/4 cup raspberries
- 1 tbsp flour (optional, for coating frozen berries)
Preparation
In a large bowl, combine 1/2 cup almond milk (or any other non-dairy milk), 1/3 cup fresh lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, 1 cup ripe mashed banana (approx. 2 bananas), and 1/2 cup maple syrup. Whisk well.
Add in 1.5 cups buckwheat flour, 1/2 cup almond meal, 3 tsp baking powder, and 1/8 tsp salt. Whisk until you reach a smooth and thick batter. Gently fold through 3/4 cup blueberries and 3/4 cup raspberries (or any berries of your choice). If using frozen berries, coat them with 1 tbsp of flour to prevent bleeding into the batter.
Transfer the batter into a loaf pan, top with more berries if desired, and bake in a preheated conventional oven at 180°C/356°F for 55 minutes. After baking, remove from oven and allow to sit at room temperature for 10-15 minutes before removing from the pan. Cool for an additional 20-30 minutes.
Slice into even pieces; this recipe yields around 8-10 slices depending on thickness.
