Vegan Banana Cake or Muffins

Vegan banana loaf 1.0 with lemon drizzle icing

I’d planned to share this recipe in January in case anyone had resolved to do veganuary. I wanted to let you know that this scrummy, flavoursome cake was possible to make and eat. You probably have the ingredients in your cupboard and fridge already, unless you aren’t vegan and possibly don’t already have an alternative dairy free milk in your fridge.

However, I don’t know whether people will have given up on their January resolutions, like dry January (not drinking alcohol in January) and veganuary (going vegan for January) after last week’s announcement about England going into lockdown 2.0. Whoever had been hoping that the stroke of midnight on Hogmanay 2020 was going to herald in a better year had their hopes cruelly dashed. Lockdown was something that I’m guessing most people were hoping would be left behind in 2020.

In the last real lockdown in March 2020, (I’m not counting what happened in November because there were fewer restrictions than what we have now), the internet exploded with stories and images of people baking banana cakes, banana breads, cookies and sourdough breads. Flour and yeast disappeared off the supermarket shelves and a little black market for flour and yeast began. I’ve bought a 25kg bag of flour, who wants to buy some from me? XX bakery is selling yeast. I understood the sourdough bread fascination – more time at home on their hands perhaps, so could feed the starter, watch the starter, turn the dough, bake the bread. I didn’t understand why banana cake or bread held the same fascination. I still don’t. Anyone want to enlighten me?

I created this vegan cake simply because of a combination of reasons. I’ve been wanting to create a good vegan banana cake recipe for a while, one of my colleagues is vegan and on Fridays, it had become a custom to have some sort of sweet treat that one of us would share. That was before Christmas, and the wildfire spread of the new Covid variant when we were able to go into the office.

Previously when I had researched vegan baking, bananas came up as a common, easily accessible substitute for eggs. If you’re interested, the other common substitutes in a cake are applesauce or a mixture of vinegar and bicarbonate of soda. Often they suggest replacing one egg with one banana: it helps to hold the structure of the cake together, which is what an egg does in a cake. I’m still a novice when it comes to vegan baking and I’ve only tried this in a banana cake, so I don’t know how it would affect the flavour of another type of cake.

I mushed together my recipes for vegan chocolate cake and spiced banana cake to come up with this recipe. The addition of boiling water at the end, was the one final comparison test that I did before I wrote up this blog post. In the final taste test when I was paying particular attention to the texture, my taste testers and I noted that the addition of water created a slightly lighter and more moist cake crumb.

Searching for textural differences. The top row: with the addition of hot water and the bottom row: without hot water. Welcome to my world of recipe testing.

You can play around with the filling. In version 1.0 I used purely currants and in 2.0, a mixture of currants and raisins. Both work. I think that walnuts and pecans, or dark chocolate would work too. You can also vary the spices. I chose to go with vanilla so that more of the banana flavour would come out. However, I know that lots of people like to add ground cinnamon or ginger or mixed spice to their banana cakes. I like doing it too. I also vary whether or not I add the icing. I think the addition of the lemon drizzle icing takes the cake up another level. However, if parents are trying to limit refined sugar from their children’s diet (or their own) then you can omit it completely. I think there is enough sweetness from the bananas and the dried fruit. It’s also less messy to transport as muffin snacks if there is no icing.

Lastly, I experimented to see how easily this cake could adapt from a banana loaf to muffins. Very easily. This recipe will bake in a 2lb loaf tin (21x11x7cm) or 16 muffin cases.

The verdict? “Moist, scrummy, yummy, amazing, delicious..” – my colleagues, former housemate and the family that I currently live with are fans of this banana cake. Sometimes though, I’m not sure whether they’d say anything negative because they like homemade baked goods. You’ll have to try it for yourself and let me know.

Ingredients for Vegan Banana Cake or Muffins

  • 75ml vegan buttermilk (70ml soy milk or any vegan alternative milk + 1tsp of apple cider vinegar or lemon juice)
  • 85 ml of sunflower oil
  • 3-4 very ripe bananas mashed (about 300g)
  • 90g light brown sugar
  • 1tsp vanilla extract
  • 75g currants + 1/2tsp bicarbonate of soda – soaked in boiling water
  • 225g self raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3/8 tsp salt
  • 50g boiling water

Ingredients for the lemon drizzle icing

  • 80-100g icing sugar
  • juice of half a lemon, you want between 3-5tsp so it really depends on the size of the lemon.
Measuring out the wet ingredients and the dry ingredients

Method

  1. Preheat the oven to 180°C/350°F/Gas Mask 4. If you are making a loaf, then oil and line a 2lb loaf tin. If you are making muffins, then line two muffin tray with 16 muffin cases.
  2. Prepare the dried fruit and make the buttermilk. In a cup combine the soymilk with one teaspoon of vinegar or lemon juice. Leave to one side for 10 minutes so it curdles. Boil the kettle and in a heatproof cup, measure out the currants and 1/2tsp of bicarbonate of soda. Add in the boiled water and leave it to one side while preparing the other steps.
  3. In a medium sized bowl, whisk together to combine the sugar with the mashed bananas, oil, buttermilk and vanilla extract. There will be white flecks where the buttermilk breaks up (I’ve included a photo below so that you don’t worry when you see this.)
  4. In another small bowl, measure out the flour, bicarbonate of soda, baking powder and salt. Whisk together to combine.
  5. Drain the currants and I rinse them with cold water to wash off any residual bicarbonate of soda.
  6. Add the currants and the flour to the wet mixture and use a spatula to combine together.
  7. Finally carefully add in the boiling water and mix thoroughly.
  8. Pour the mixture into a 1.5lb loaf or measure out into the muffin cases. I used silicone ones and put in 2 tablespoons of mixture in each.
  9. For the loaf: bake in the centre of the oven for 40-50 mins. Check after 30 mins and if it is browning at the top too much then cover with foil and continue baking. For muffins: bake for 15-18mins. To check if they are done, test with a sharp knife and it should come out clean. Leave to cool for at least 10 minutes.
  10. Prepare the lemon drizzle icing by sifting the icing sugar in a bowl and add in the lemon juice one teaspoon at a time until you get a runny consistency that coats the back of a metal spoon. Once the cake/muffins have cooled for 20 minutes poke holes in them and drizzle it over the cake or muffins in whatever shapes you desire.

Storage: Store the loaf/muffins in an airtight container. I think it tastes better the second and third day. It keeps well for 5 days and maybe longer, but it has always been all eaten by then.

Mix the wet ingredients together with the sugar
Muffin cases filled with 2 tablespoons of mixture
The vegan banana loaf 2.0 this time as muffins with no icing.

Finally I Mastered Crispy Kale

Kale Crisps Success!

A bag of kale, reduced down to 20p, was the last thing I bought before I received a notification from the Covid-app informing me that I had been in close contact with somebody with Covid-19 and I had to self-isolate for the next 8 days. So at 6.11am that morning I sent a message to cancel a run with my friend that morning, emailed my work to let them know and we did some rescheduling gymnastics so that I could work from home. Isn’t it odd that a bag of kale holds this memory for me now.

To be honest, I didn’t mind staying at home. My housemate didn’t have to self-isolate so she could get groceries for me and update me on what was happening in the realm outside of the front door. That is an odd detail, I know. I don’t fully understand the track and trace system we have in England. We figured out that my phone must have picked up something on my 20 minute train journey to work. Commuters who don’t wear their masks properly or socially distance appropriately stress me out. I was happy to temporarily cut out that bit of stress from my life.

I still had leftover pumpkin, lentil and goats cheese salad in the fridge, so I decided that for dinner that night, I’d crisp up kale and add it to the salad. I had only just mastered it the previous week whilst making a roasted squash risotto with crispy kale.

The goats cheese, pumpkin and lentil salad with crispy kale

I have been trying to make crispy kale for about 8 years and failing each time. Somehow, I had it in my head that I had to bake the kale at a low heat and so each time it would just come out soggy and burnt: an odd combination. This was due to the fact that I had first read about crispy kale in a post by Gwyneth Paltrow that also told me how to make oven dried tomatoes and either the recipe is actually wrong or I got confused between the two recipes. Then it was compounded by other recipes which told me to bake at a low temperature for 15-20 minutes. Instead, this roasted squash risotto with crispy kale recipe told me to preheat the oven to 230°c for the baking of the kale. I read that instruction twice to check and it worked.

Top Tip: the secret to crispy kale is a short baking time in a hot oven and dry kale.

Yes, once you’ve chopped and washed the kale, leave it to dry in a colander, or even better a salad spinner, for a while then spot dry it with a clean tea towel. This saves your tea towel from getting completely soaked. That is, unless you happen to have a bag of already prepped and washed kale.

Ingredients for Oven baked crispy kale, adapted from the Cooks Cook recipe

This will feed between 2-4 people.

  • 160g Kale
  • 1tbsp Sunflower/rapeseed or vegetable oil (depends on how much kale you have)
  • Salt and pepper to season, maybe a 1/4 tsp of each.
  • 1/2 tsp – 1tsp Paprika/Cayenne pepper/Chilli flakes or whatever spices you’d like (optional but highly recommended)

Method

  1. Preheat the oven to 220°C/425°F/Gas Mark 7 and prepare two large baking trays.
  2. Prepare the kale. Cut the kale, 2-3cm long. Remove any particularly tough bits of stalk, nearer the bottom of the kale. As you can see from the photos, I don’t really bother that much with removing the stalks because I don’t mind the extra bite. Wash the kale to remove any dirt. Leave it to dry in a colander or alternatively use a salad spinner. Then use a clean tea towel or paper towel to spot dry the kale so that it is as dry as possible.
  3. Add the kale into a large mixing bowl. Sprinkle over the oil, salt, pepper and any optional spices and massage in to make sure that each leaf has been coated. I prefer to do this part in a bowl because I find it gives a more even coat than when I do it on a baking tray. However, if you want to save on washing up, do this step on a baking tray.
  4. Lay out the kale in a single sheet as much as possible. This prevents steaming and sogginess. There will be a bit of overlap, don’t worry.
  5. Bake between 8-10 minutes so that they crisp up and are a mix of darker green and brown. Some leaves will get browner than others. I think that’s okay but if you want a more even crisp, then halfway through the baking time, move the leaves around.
  6. Leave it out on the baking trays to cool a bit before munching on it. It can be eaten on its own, added to a salad or a risotto for extra texture. Enjoy.
First, cut, wash and dry the kale
Coat with oil, sprinkle with salt, pepper and optional spices. This one has paprika. Then lay out on a baking tray

Roasted Brussels Sprouts: a game changer

Roasted brussels sprouts

Here’s a seasonal recipe for you, perhaps not the sweet one that you were hoping for this Christmas from me. If you like brussels sprouts or are somewhat ambivalent about them, do me a favour and give this recipe a go. I had boiled ones the other week at my work cafe as part of a Christmas lunch, and to be honest, I was a bit disappointed by their lack of imagination with this humble vegetable, given that they teach culinary skills.

I’m obsessed with roasted brussels sprouts. I first made them 3 years ago and they were a game changer. Roasting them brings out a nutty flavour somehow that you do not get when boiling or frying them. And texturally I find it really pleasing: soft but not soggy. Another bonus to roasting is that there is no bad smell when you cook them, although at the other end, I can not promise that the gasses will smell any sweeter.

Since being back in the UK, I have discovered that roasting brassica is my favourite way of cooking and eating them. Bold statement, I know. But so far, it holds true.

Brussels sprouts prepped with the bottoms sliced off and halved.

I have not given you quantities. Sorry. I have never measured out this recipe and now I’ve become that recipe writer who might say to you annoyingly, add a glug of olive oil and if you’re like me, you’d get peeved with them because how many millilitres is there in a glug of oil? Nevertheless, the only thing I can offer by way of excuse is that I have never measured this out because I always vary the amount of brussels sprouts depending on the number of people. I believe I think that 8 brussels sprouts per person is normal, based on the photo at the top, but then again, I do really love brussels sprouts.

Ingredients for roasted brussels sprouts

  • Brussels sprouts (however many that you’d like)
  • Olive oil (enough to coat the brussels sprouts)
  • Salt (to season)
  • Pepper (to season)
  • Chilli flakes (optional)
  • Juice of a lemon (optional)

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Slice the bottoms off and halve them.
  3. Place cut side down on a baking dish.
  4. Sprinkle with olive oil and season with salt, pepper and if you want, chilli flakes.
  5. Bake in the oven for 20-25 minutes. Check halfway and shake them around a bit. If you forget this bit, don’t worry, there will be a bit of charring on some, but that tastes alright too.
  6. For a tangy finish, squeeze a bit of lemon juice over them at the end.

One of my friends recommended adding a drizzle of honey with chilli on them before baking them for additional flavour. That is a new twist that I’ll try this season.

Incidentally, I have also discovered whilst writing up this post that I’ve been spelling brussels sprouts incorrectly all my life, as brussel sprouts. Well, now I know.

What is your favourite way of cooking and eating brussels sprouts?