Banana Cocoa Nib Nut Cake

Save up your ripe bananas and make a moist, nutty, sweet cake for dessert or a special vegan breakfast treat. Cocoa nibs are a secret ingredient that add a deep chocolate flavor to every bite — feel free to substitute chopped dark chocolate.
Save up your ripe bananas and make a moist, nutty, sweet cake for dessert or a special vegan breakfast treat. Cocoa nibs are a secret ingredient that add a deep chocolate flavor to every bite — feel free to substitute chopped dark chocolate.

Banana Cocoa Nib Nut Cake

Serves 10

Ingredients:

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• 1/2 cup soymilk

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• 1 teaspoon white vinegar

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• 2 tablespoons ground flax

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• 6 tablespoons water

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• 1-3/4 cups cake flour

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• 1 teaspoon baking powder

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• 1/2 teaspoon baking soda

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• 1/2 teaspoon salt

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• 1/2 cup coconut oil

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• 1 cup granulated sugar

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• 2 teaspoons pure vanilla extract

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• 3 very ripe bananas, mashed

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• 2/3 cup chopped walnuts

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• 2/3 cup cocoa nibs

Directions:

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1. In a small bowl, combine soymilk and vinegar and set aside to make “buttermilk”.

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2. In a second small bowl, combine ground flax and water and set aside to “gel”.

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3. Preheat oven to 350 degrees F. and grease 2 (8-inch) round cake pans.

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4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

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5. In the bowl of a stand-up mixer fitted with the paddle attachment, cream coconut oil and sugar. Blend in flax mixture and vanilla extract.

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6. Stir together bananas and “buttermilk” and add to mixer bowl alternately with flour mixture. Blend just until moist. Stir in walnuts and cocoa nibs.

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7. Transfer batter to prepared baking pans and bake for 30 minutes. Cool in pans on a wire rack for 10 minutes then invert onto wire racks to continue to cool.

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8. Serve warm without frosting or use your favorite vegan frosting to layer and fill.

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