Banana and Pear Cake (Vegan)
Source and licence
"Banana and Pear Cake (Vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Banana_and_Pear_Cake_(Vegan), revision 4516864), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Banana_and_Pear_Cake_(Vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516864
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 bananas, mashed until smooth
- 1 cup of brown sugar
- ½ cup olive oil
- 1 cup of rice milk or coconut milk
- 2–2½ cups of white flour
- ½ cup rice flour
- 10 g baking powder
- ~500 g of coconut cream
- 250 g rose jam
- 1 banana, peeled and sliced
- 1–2 pears, peeled and sliced
- 100 g dark chocolate
- ½ cup coconut shavings
Method
- Preheat the oven to 180°C.
- Mix in the brown sugar, olive oil, and rice/coconut milk.
- Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
- Spread the batter in a non-stick cake pan.
- Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven.
- When cooled, slice the cake horizontally into 2–3 layers.
- Whip the coconut cream until fluffy.
- Spread the rose jam and cream between the cake layers, leaving some for the topping.
- Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
- Grate dark chocolate on top if desired.
- Stick the coconut shavings on the side.
- Put the cake in the fridge for 15 minutes to cool and harden.
- Cut and serve.