Not as hard as you think! I make so much vegan banana bread I thought I should so something special this time. It’s quite a nice surprise to cut it open and reveal a wee butterfly (or whatever shape you prefer). It’s good practice if you are looking at doing this in a large layer cake 🙂
Plus it’s a cute way to spruce up a simple loaf. I hope you’ve had a wonderful week and have been inspired to get busy in the kitchen. I’m baking lots of cupcakes today to raise money for Syrian Refugees, so I can’t wait to post them!
Butterfly-Inside Vegan Banana Loaf
1 cup wheat flour
1 cup plain flour
3/4 cup sugar (any)
2 tsp baking soda
1 tsp baking powder
4 Tbsp plain oil
1 banana, mashed
2 Tbsp white vinegar
1/2 cup water
1 Tbsp cocoa
Preheat the oven to 180 degrees Celsius and grease a 10x20cm loaf tin.
In a large bowl, mix together the flours, baking powder and soda and sugar until combined. Another small bowl, mix the banana, oil and vinegar until combined, then add to the dry mixture. Mix together with the water, until there are no lumpy bits. Transfer just under 1/3 of the batter into another bowl and mix the cocoa into it. Cover the rest of the batter and put to the side.
Tip into the tin and bake for about 20 minutes until a skewer comes out clean when inserted and the cake springs back when lightly touched. Remove from the oven and cool in the tin, then cool completely on a wire rack. (I was a bit impatient and waited until it was cool enough not to fall apart!).
Now, for the rest of the cake assembly! Mix whatever spices you want into the rest of the cake batter. Cut the chocolate loaf into 2cm/0.5 inch slices (they don’t have the be too even) and use a cookie cutter (in my case a butterfly) to cut out shapes from each slice. Re-grease your loaf tin and pour about 1/4 of the spiced batter into the bottom. Spread evenly. Arrange the shapes in the middle of the tin, in one line. Then gently spoon the rest of the batter onto the chocolate shapes, covering completely. Bake for about 25 mins (still at 170*C) until the top springs back when touched lightly. Cool for about half an hour, then cool completely on a wire rack.
Now, the best bit! Slicing your creation! This makes one small-ish loaf, and is great toasted 🙂
Note: I cooled my cake in the tin, and it sweated a bit, so I would recommend doing as I wrote in the recipe!
Much butter and love!