I was wondering what to make this weekend, what new recipe do you all need in your life?

And I came to the conclusion, Let them Eat Cake.

So here is the backstory,

I actually wanted to whip out some vegan muffins because I had bananas to use (like one does)

The recipe I found just didn’t seem right, way too many liquid ingredients, and I was not about to waste my bananas and expensive gluten free flour.

SO impromptu as I am, here is the totally from scratch, Annalisa’s vegan protein banana cake!

Recipe

Dry Ingredients

4 Medium Size Ripe Bananas (make sure they are really ripe otherwise they do not mix in as well and leave the cake semi unbaked)

1 & 1/2 Cup Flour (I used the 1:1 Redmill Gluten Free blend for Hunter)

1/2 Cup PB2 Powder

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 Cup Coconut Sugar (any sugar or natural sweetener works perfectly fine as well)

Wet Ingredients

1/3 Cup Plant based milk (we love oat or cashew)

3 tbsp Maple Syrup

1 tbsp Vanilla

1/2 Cup Avocado Oil or Grapeseed Oil (they are both so neutral in flavor)

1 Flax Egg (equal parts water and ground flax seed to = 1 tbsp)

Crust

Sprinkle 1 cup of sugar of choice on top (take a fork and gently incorporate the sugar into the first 25% of the cake to avoid it baking on top, burning, or getting too crunchy)

Add desired amounts of cacao powder and cinnamon

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Instructions

Preheat the oven to 425

Mix all ingredients (if you mix the wet ingredients first including the banana, it seems to mix better)

Add Dry ingredients

Oil your round cake pan

Bake for 28-33mins

Just keep an eye on it and remember if you do the toothpick test and it comes out a little wet that you might have struck a banana and should try somewhere else.

Take a slice and Enjoy! (best served with fresh coffee)

Hey thanks so much for visiting the tulleshed!

I hope this recipe and website serves you well and you continue to come back and visit!

Happy Cooking

~Annalisa