Tag Archives: banana

Vegan Ginger & Banana Cake


  • 16 oz Banana, ripe
  • 1/2 cup Coconut Oil, refined
  • 1/2 cup Light Brown Sugar
  • 1/2 oz Light Rum
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 tbsp (~16 g) Hazelnuts, ground
  • 1/4 cup (40 g) Crystallized Ginger Dices
  • 8 tbsp (30 g) Shredded Unsweetened Coconut
  • 1 teaspoon baking soda
  • 1 tbsp Apple Cider Vinegar 


In a large bowl add 16 oz ripe bananas, 1/3 cup coconut oil, 1/2 cup brown sugar, 1/2 oz light rum and mix in an electric mixer to mash the banana. Add 2 cups AP flour, 1/2 tsp salt, 2 tbsp ground hazelnuts, 1/4 cup crystallized ginger dices and 1/2 cup shredded unsweetened coconut. Mix well and add 1 tsp baking soda. Mix well and add 1 tbsp apple cider vinegar. Be sure not to overmix as the chemical reaction is what makes the cake fluffy since there are no eggs or Aquafaba; though you could try adding fluff 😆. Bake at 350F for 45 minutes and let cool. Soak in more rum, if desired. 

Makes: 12 slices

Serving Size: 1/12 cake

Adapted from: Mariani Tropical Banana Bread

Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1¼ Cups All-Purpose Flour
  • ½ cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • ⅓ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract


Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways

S’mores Nice Cream



5 oz Frozen Banana, sliced
1 scoop Vegan Protein (I mix Pea & Rice)
1/2 serving Sunspire Carob Chips
1/2 serving Dandies Vegan Marshmallows


Slice 5 oz of frozen banana in a food processor and pulse on low. Add in 1 scoop of vegan protein and pulse to combine. Scoop into a bowl and serve with Sunspire carob chips and mini vegan marshmallows


Strawberry Banana Protein Porridge



1 Packet Quaker Instant Cream of Wheat – Strawberries & Cream
3/4C Water
4 Large Egg Whites
1 Overripe Banana
1/4C Walden Farms Pancake Syrup


In a small pot, bring about 1/2C water to boil and add 1 packet of Quaker Instant Cream of Wheat, Strawberries & Cream flavor. In a bowl, beat 4 large egg whites with about 1/4C water. Once the cream of wheat thickens, slowly stir in the egg whites. The mixture will be very fluffy and might start sticking to the pot; stir continuously and turn down the heat. In a bowl, mash 1 overripe banana and add it cream of wheat. Stir a little and add some pancake syrup (or desired topping). This was just an experiment based on my macros (and food I had on hand) but it came out awesome! Give it a try!

Makes: 1 large bowl

Serving Size: 1 large bowl


Super Matcha Balls


1 oz Dried Unsweetened Papaya
1 oz Pecans
1 oz (2T) Yacon Syrup
1 scoop (2g) Matcha Powder
5 oz Frozen Bananas
3/4C Old Fashioned Oats
2 scoops MuscleTech Casein – Strawberry Shortcake

In a food processor, combine 1 oz dried/dehydrated papaya (I made my own), 1 oz pecans, 1 oz (2T) Yacon Syrup, 1 scoop (2g) Macha Powder, 2 small organic (I grow my own) bananas, 3/4C old fashioned oats and 2 scoops of casein. Pulse until thoroughly mixed. Roll into balls and store in freezer.

Makes: 18 balls

Serving Size: 1 ball


Elvis Truffles



1 Small Banana
13-14 Pitted Dates
1T Bacos Bacon Flavor Bits
1/2C (8T) Peanut Flour
Special Dark Cocoa Powder, for rolling


In a food processor, blend 1 small banana and 13-14 pitted dates. Transfer to a large bowl and stir in 1T Bacos Bacon Flavor Bits and 1/2C (8T) Peanut Flour. Roll into 10 balls and coat with Special Dark Cocoa Powder. I stored mine in the freezer.

Makes: 10 balls

Serving Size: 1 ball


Reunion Cupcakes



1C Old Fashioned Oats
1/2C Hershey’s Cocoa – Natural Unsweetened Powder
24t (1/2C) Xylosweet – Plant Sourced Sweetener
1t Baking Soda
1t Baking Powder
5 Small Bananas
3 Large Eggs
1/2C Sweetened Fancy Flake Coconut
12t (1/4C) Xylosweet – Plant Sourced Sweetener
1T Hershey’s – Unsweetened Cocoa Powder
4T Peanut Butter
5 oz Sweet Potato


In a VitaMix, grind 1C old fashioned oats into a flour and pulse in 1/2C cocoa powder, 24t (1/2C) xylosweet, 1t baking soda, 1t baking powder and pour into a large bowl. Then, blend 5 small bananas and 3 large eggs. Slowly mix into flour with 1/2C sweetened coconut flakes. Line cupcake tins with 14 cupcake liners. Pour in batter and bake at 350 for 35 minutes.
For the frosting, blend together 12t (1/4C) xylosweet, 1T cocoa powder, 4T peanut butter and 5 oz sweet potato. Allow cupcakes to cool completely and apply frosting.

Makes: 14 cupcakes

Serving Size: 1 cupcake (w/frosting)