In vegan baking, bananas are often used as a substitute for eggs. I absolutely love the banana bread from A NEW WAY TO BAKE — I’ve baked it so many times over the past year that I’ve lost count.
The recipe is incredibly simple: bananas, oil, sugar, flour, and baking powder. That’s it. You can add nuts or anything you like. And yet, the result looks and tastes so good that you might wonder, “Wait, no eggs, no milk, no butter?”
This banana cake from A NEW WAY TO BAKE has become a staple in our home.
There’s also a video by the author explaining the process, so if you’re interested, it’s definitely worth watching. Not whole the recipe is revealed but the you'll see the overview and the tip for getting that beautiful crack on top is especially useful — I’ve been able to get it almost perfectly every time thanks to the technique.
There was one thing I had been curious about for a while when it comes to vegan baking and bananas. How much does something actually taste like banana when I use bananas in recipes other than banana bread?
One day I saw someone on Instagram making a matcha pound cake using banana. That inspired me to finally give it a try. I adapted the banana bread recipe, using slightly less banana and adding matcha.
And to my surprise — it worked great! Maybe the slight bitterness of matcha balances out the banana flavor? It turned out so well that it was received well a local plant market.
Once I got started, I couldn’t stop experimenting. Chocolate and banana go very well together, and it also worked nicely in the chocolate pound cake with cherries and walnuts.
In Germany, the combination of banana and cherry is known as “Kiba” (Kirsch + Banana), and you sometimes see it at ice cream shops. My partner says it’s been around since his childhood — a true long-time favorite. No wonder it works so well in a pound cake too.
It seems to pair especially well with slightly bitter or bold flavors like matcha or chocolate.
If you add too much banana, the flavor will become more noticeable, so it might be a good idea to start with about one and a half bananas for a 25 cm loaf tin and adjust from there.
I’m also curious how it would work with lemon — a classic summer flavor with sourness…
My imagination keeps going, and I’d love to keep experimenting with different combinations.
Happy vegan baking 🧑🍳
ヴィーガンベーキングのレシピでは、バナナを卵が割りに使うことが多いのですが、組み合わせによっては意外とバナナっぽくなくてびっくり！という投稿を書きました。今回詳しくはnoteにて。よかったら覗いてみてください☺️