This vegan banana bread is crunchy yet soft and oh so fluffy. In Mexico we actually call pound cakes “panques” which comes from the english name for it, while in Spain they call it “bizcocho”.Jump to Recipe
You will love this pound cake, because it is so soft and rich, it tastes a lot like banana, and with the pecan nuts this turn out crunchy, which is amazing.
A perfect way to eat it is with some chocolate or peanut butter spread on top, YUM. It is great for breakfast, as a dessert, or to have as a morning or afternoon snack.
This is a vegan pound cake, that is really easy to make. Now, vegan desserts have a few challenges to overcome, and one of them is not being able to use eggs. When it comes to not being able to use butter or cream there is not much of a proble, because there are ingredients that work just as great that are vegan.
Now, the egg, in a dessert, makes the whole batter sort of “stick” together and also works as a rising agent. It makes some recipes fluffier and ingredients come together. There are a few ways to substitute it, depending on the recipe. Many recipes use applesauce or mashed bananas, because they have a gluey consistency, similar to a beaten egg. Another way to do it is using chia seeds or linseeds, because when hydarted they become sticky and grow larger. There are also powder egg substitutes you can buy.
For this recipe we recommend using chia or seeds or linseed, because it gives it a great texture and it goes great with all the pound cake flavors.
If you like this recipe, you have to go see our vegan chocolate and peanut butter cake, it is delicious.
- 1 3/4 C (227 gr) all purpouse flour
- 1 1/2 tsp (10.5 gr) baking soda
- 1/2 tsp (3.5 gr) salt
- 1 C (3 pieces) bananas, medium size, overripe, almost black
- 1/3 C (80 ml) coconut oil, olive oil or melted margarine
- 1/2 C (100 gr) coconut sugar or brown sugar
- 2 linseed or chia seed "eggs" (1 egg= 1 tbsp ground linseed + 3 tbsp water)
- 1 tsp (5 ml) vanilla extract
- 1/4 C (60 ml) vegetable milk (soy, almond)
- 1/4 C (60 gr) coconut or almond yogurt
Preheat the oven to 375º F (180º C). Line a rectangular pan of about 9.80 x 3.90 inches (25 x 10 cm) with parchment paper.
In a medium size bowl sift together the flour, baking soda, baking powder and salt. Plus, in a small bowl place the banana and mash it with a fork until you get a thick paste.
In a different big bowl, add in the oil along with the sugar, linseed "eegs", and vanilla extract. Mix with a whisk for 2 minutes until it is all well combined.
Add in the banana, vegetable milk and vegetable yogurt until integrated. Mix in the flour and beat for 1 minute until you get a smooth batter.
Pour the mixture in the pan and bake at 375º F (180º C) for about 50-55 minutes until a wooden stick come sout clean when inserted.
Once ready, let ir rest for 10 minutes in the pan. Then, turn it out and let it cool down completely in a cooling rack.