My banana raspberry cake goes back to when I was in Sao Paulo and had lunch at an all-you-can-eat veggie buffet close to our hotel. They had a perfect banana cake and at home, I found that it might be even more fun with raspberries and white chocolate.
So this is the result of my experiments and it’s my go to cake whenever I’m supposed to bring cake.
And the best thing about this raspberry banana cake is, it’s super easy and superquick, and there are many decoration options.
For the video, I decided for a variation with glittery wafers and edible dried flowers*.
Meanwhile I’m decorating my banana raspberry cake with fresh raspberries, roasted almonds and powdered sugar.
Ingredients for the banana raspberry cake
1/4 cup agave or maple syrup (60 ml)
2/3 cup canola oil (160 ml)
1/4 cup plant milk (60 ml)
1,5 cups flour (180 g)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
1 vegan white chocolate*, keep one bar for garnishing
1/2 cup raspberries, fresh or thawed
1/2 teaspoon agave syrup
dried rose petals or fresh fruit or anything you like for garnishing
How to make the banana raspberry cake
Preheat oven to 350°F (175 °C).
Whisk mashed bananas, 1/4 cup syrup, canola oil and plant milk, flour, baking soda, baking powder, salt, and vanilla together. Just until combined, do not overstir, that could make the cake too chewy.
My cake always turned out great throwing everything in one bowl, and just mixing it as short as possible, but to avoid overstirring, you can mix the bananas with the wet ingredients first and then combine the mixture with the dry ingredients.
Then grate white chocolate and mix with raspberries and 1/2 teaspoon syrup.
Pour half of the cake dough into a lightly greased form (I used a 24 cm/ 9 1/2 inch bundt cake form*), then add the raspberry mixture, then the other half of the cake dough.
Gently draw a fork through the batter, marble cake style and bake for about 45 minutes. Then I usually switch the oven off and leave the cake in there for another 5-10 minutes, so there’s not such a temperature difference when taking the cake out.
After the cake cooled off, grate remaining white chocolate over the cake, then a little powdered sugar, and decorate. Ready!
A variety of this vegan banana cake with blueberries instead of raspberries is nice too:
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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