- 3 ripe bananas
- 2 cups organic all purpose flour
- 1/4 cup raw cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp vegan margarine or coconut oil (melted)
- 2 tbsp ground flax seed mixed with 3 tbsp warm water, in a small bowl and set aside
- 1 1/2 cups vanilla almond milk (I used sweetened almond milk)
- 1/4 cup crushed walnuts
- 1 tbsp cacao powder
Preheat oven to 350 degrees Fahrenheit
In a medium bowl mash the 3 ripe bananas. Mix in margarine or oil and flax seed mixture (the flax seed mixture should have a thick pudding-like texture).
In a separate medium bowl mix together flour, sugar, baking powder, baking soda and salt.
Add banana mixture into the flour mixture. Slowly add the almond milk stirring constantly until mixture is smooth.
Set aside 1 cup of the mixture. In the remainder of the mixture add walnuts (chocolate chips if desired) and pour into an 8″ x 8″ greased baking pan. In the cup of cake mixture that you set aside, thoroughly stir in cacao powder.
Add the cacao cake mixture in large spoonfuls to the top of the mixture in the cake pan. Drag the end of a knife back and forth through the mixture to get the marble effect (seen in picture above).
Bake in oven for 25 to 30 minutes until cooked through and slightly brown on top.