Sunday, June 23, 2013

Vegan Lemon Lime Banana Bread Cake

Someone has acquired more than a handful of ripening bananas.
With over a dozen bananas burning a hole on the counter (freezing most of them for ice cream/smoothie purposes), it only made sense to make a delicious bread.
Or in this instance- banana bread cake. 
Banana bread is usually a fall time enjoyment for me, but today heavy abundance called for creative need.
Sweet, citrus flared treat is deliciously sweetened with utmost signature unpeeled yellow flesh, crunchy walnuts, and kissed with real lemon and lime juices while creamy, smooth banana coconut cream lovingly drapes cooled cake.

Vegan Lemon Lime Banana Bread Cake Ingredients and Preparation

3 small ripened bananas
2/3 cup unsweetened almond milk
1 tablespoon agave nectar
1 teaspoon vanilla
1/3 cup melted coconut oil
2 cup bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon coriander
juice from lime
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 cup chopped walnuts
zest from one lemon
unsweetened coconut (optional)

Banana Cream Drizzle

2 small ripened bananas
1/4 cup lite coconut milk
1 teaspoon agave nectar
1 teaspoon lemon juice
1/2 teaspoon lime juice

Preheat oven to 350 degrees and prepare either 2 loaf pans or 9" cake pan (which is being used here).
Puree bananas, almond milk, agave nectar, vanilla, and melted coconut oil into a blender of food processor.
Set aside.

Mix dry ingredients together in a medium bowl.
Add banana puree, lime and lemon juices, and apple cider vinegar.
Fold in walnuts. Pour into cake and bake for 30 minutes. For loaf pans, it will be an additional 10-20 minutes of baking time. Also mix up the banana cream drizzle ingredients!
After cake has cooled, top with banana cream drizzle, coconut, & lemon zest.

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