Vegan Banana Coconut and Chocolate Loaf Cake
Soft, fragrant, and 100% plant-based: this vegan loaf cake with bananas, coconut, and chocolate chips is the perfect dessert for a healthy and delicious breakfast, or a nutritious and light snack. The natural sweetness of ripe bananas combines with the exotic note of grated coconut and the indulgence of dark chocolate, resulting in a moist, fragrant, and guilt-free experience. Egg-free, butter-free, and milk-free, it’s perfect for those following a vegan diet or who are lactose intolerant.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Vegan Banana Coconut and Chocolate Loaf Cake:
- 2 1/4 cups flour
- 1 cup sugar
- 2/3 cup sparkling water
- 2 bananas
- 1/3 cup potato starch
- 1/2 cup vegetable oil
- 2/3 cup grated coconut (desiccated)
- 5 oz dark chocolate
- 1/4 cup lemon juice
- vanilla
- lemon zest
- salt
Steps
The preparation of the Vegan Banana Coconut and Chocolate Loaf Cake is very simple, watch the video HERE.
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Mash the bananas with a fork. Add a bit of lemon zest, vanilla essence, oil, water, and mix.
Add the lemon juice, coconut, potato starch, baking powder, a bit of salt, flour, and mix.
Add the chopped chocolate and combine. Pour the batter into a pan lined with parchment paper. Sprinkle a bit of coconut or chocolate on top and bake at 350°F for about 50 minutes.
Enjoy your meal!
🧊 Storage
The vegan loaf cake keeps perfectly for 3-4 days at room temperature, covered with a cake dome or wrapped in cling film to maintain its softness. If it is very hot, it is better to store it in the fridge and let it sit at room temperature for 10-15 minutes before consuming.
It can also be frozen: slice it, wrap the slices individually, and store them in the freezer. It keeps for up to 2 months. To enjoy, simply defrost at room temperature or warm it slightly in the oven or microwave.
