Testing the healthier coconut sugar in my hawaiian chocolate banana bread, gets an A+++++. I love this stuff, better than cane sugar, in my opinion. Fluffs up lighter for a softer, moist cake.
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| Gotta love when a product has the "V" word on the front |
Equipment:
- 8-9 inch non-stick cake pan, sprayed with oil, parchment placed on bottom, sprayed with oil again, then dusted with flour
- mixer and mixing bowl
- sifter
- batter spatula
Ingredients:
3 medium size bananas, overripe and mashed
1/2 cup salad oil (canola or safflower or sunflower)
1 cup coconut sugar (or you can use regular cane)
1 1/4 cups of all purpose, unbleached, flour (sift into mixing bowl)
1/2 cup of fair trade cocoa (sift into mixing bowl)
1 TBL baking soda
1/2 tsp salt
1 tsp vanilla
3 TBL vegan milk
Preheat oven to 350 degrees
Method...
Mix the bananas, oil and coconut sugar very well. Sift the flour, a little at a time, into the mixing bowl and combine, then sift the cocoa and add. Add the baking soda, salt, vanilla and vegan milk and mix well to a very thick cake batter. Pour the batter into the prepared cake pan and place in oven. Check the cake every 15 minutes or so, eventually when the cake looks set-up, test the middle with a thin knife or cake tester. When the tester comes our clean, the cake is done. Let cake cool to room temperature, then refrigerate, covered.
This cake is delicious and moist without icing!
