Tag Archives: cake

“Banana chocolate chip cake” or an Amateur Cook’s night of Living Dangerously…

3 Mar

I have always been the type of person who lacks a bit of confidence when it comes to straying from recipes. For some reason, i have this crazy fear of messing up; images of cakes that don’t rise, or worse yet, collapse, flash through my mind the minute i even think about substituting. I picture myself omitting a key ingredient in veggie burgers, only to have the whole burger crumble before my very eyes the minute i lay it on the frying pan. Just thinking of these types of incidents makes me shiver with disgust.

In the past couple of months, i have become a bit more adventurous in the kitchen. I have added, substituted, omitted, and even *GASP* created my OWN recipes! I’ve finally realized that the worst thing that could happen is the recipe doesn’t turn out as expected. And that’s not a big deal. The best thing that could happen is you end up creating a masterpiece that is even better than the recipe intended! This brings me to banana chocolate chip cake.

While perusing Jae Steele’s “Get it Ripe” for a sweet, but not too sweet, snack recipe, i came across her delicious recipe for banana chocolate chip muffins.  The recipe called for 4 bananas, but i only had 2. I also didn’t feel like making muffins, and was craving more of a cake-like dessert. I threw all caution to the wind, and decided to substitute the missing bananas with unsweetened applesauce, AND I POURED THE BATTER IN A PYREX CAKE PAN. What can i say, i like to live dangerously. The result was a delicious, moist banana cake, oozing with melted chocolate chips.

Banana Chocolate Chip Cake (adapted from Jae Steele’s banana chocolate chip muffins, Get It Ripe p. 126)

You will need:

1 3/4 cups of spelt flour (you can use all-purpose, but spelt is a healthier option)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp sea salt

1 cup mashed ripe bananas

1/2 cup unsweetened applesauce

2/3 cup maple syrup

1/3 cup your favorite oil (i use canola, olive or sunflower)

2/3 cup+ of non-dairy chocolate chips (i always throw in a little more… !)

Directions:

Preheat the oven to 375 degrees. Either coat a cake pan (i used an 8x8inch) with a light coating of oil, or lay parchement paper on the dish (easier clean up!).

Throw your flour, baking powder, baking soda, cinnamon, nutmeg and sea salt in a large bowl, and give them a whisk to mix the dry ingredients together. Add the bananas, applesauce, maple syrup and oil, and mix until the flour is absorbed. (Don’t over mix!!) Add the chocolate chips and incorporate into the batter. Pour the batter into your prepared dish, and bake in the oven for 35-40 minutes. You can tell the cake is done if a toothpick inserted in the middle comes out clean. If not, keep cooking for 5-minute intervals until it is cooked through.

Remove from oven and let cool for 5 minutes. Remove from dish and let cool completely on a wire rack. Yum!

It is beyond me why people make banana baked goods with eggs. (Mind you, the vegan in me wonders why people consume eggs at all, but that is a whole other story…!)  Bananas already act as the coagulator (holds it all together) and leavening agent (helps the cake rise) in the recipe, so banana breads and muffins are the easiest baked goods to veganize. In this version, the applesauce also plays the role of the coagulator, so the end result is a moist, fluffy square of deliciousness. Bananas and applesauce can replace eggs in any recipe. 1/2 a banana or 1/4 cup of applesauce are about the equivalent of 1 egg. Unsweetened applesauce is your best bet when you don’t want your desserts to taste like banana.

I also suggest using high quality maple syrup in baked recipes. Maple syrup is a great substitute for refined sugar AND if you buy the “Made in Quebec” stuff, you’re supporting our local producers! Double awesome!

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