Vegan Berry Oat Banana Cake

When I woke up yesterday morning I saw that we had waaaay too many bananas that would go bad if they were not eaten, so I decided to make a banana bread. Banana breads are super tasty but usually filled with sugar and flour, which (luckily) this recipe has none of. Completely without sugar, flour and artificial sweeteners, and this still tastes incredible. When it comes out of the oven it is kinda gooey so you should let it rest for 5-15 minutes before cutting it into cake bars or slices. 

It also tastes really good the day after if you left it in the fridge, but if you make it for your entire family odds are they will be gone by the end of the day. I ended up making three batches since my little sister LOVED these (and that is saying something because she usually only likes sugar-filled desserts), and we practically only ate this for the entire day. I would recommend using berries and not nuts for these, but by all means get creative and use whatever you like.

Ingredients, makes one small bread:
  • 2 ripe bananas
  • 1 cup certified gluten-free oat flour (or oats ground to flour)
  • 1/2 cup unsweetened soy milk* (or other plant based milk)
  • 150g silken organic tofu, drained
  • 1 tsp baking powder
  • Chopped walnuts OR 1 cup frozen berries (optional)

  1. Mash together the drained tofu and bananas with a fork until smooth in a bowl. Add in all the remaining ingredients, except for the berries (I used blackberries, but recommend using blueberries) and mix thoroughly, before placing the batter into a small bread pan with a baking sheet underneath. You can now add the berries by pushing them one by one into the bread. 
  2. This should bake in a preheated oven at 175 degrees Celsius/347 degrees Fahrenheit for 30-50 minutes, or until firm and cooked through. Take the breads out of the pan and let it rest for 5-10 minutes before serving.


  • Keep in mind that the soy milk might not be necessary, it all depends on what brand of tofu you use and its consistency. I made one batch with 1/2 cup and one with none (using the same tofu brand) and I find that I preferred the one without any soy milk, because it was a bit firmer and did not need quite as long cooking time.

Hope you liked this recipe, and good luck!

1 comment:

  1. Best 'cake' I've ever eaten!


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