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Vegan pie

Vegan Banana Semolina Cake

Not too dry and not too damp — just right! This vegan cake with semolina, bananas, and fruit compote has a pleasant springy crumb. Those bananas about to be tossed out are perfect for it. Instead of the nuts, or right alongside them, you can use raisins or fresh or frozen berries.

MariaS

Recipe author

Composition / ingredients

Servings:

Bananas (overripe)

Semolina

220

Vegetable oil

Sugar

120

Fruit compote (or juice)

220

Flour

Salt

0.25

Baking powder

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 13 % 7 g

Carbohydrates 79 % 42 g

242 kcal

GI: 7 / 52 / 40

Cooking method

Step 1:

To make the vegan cake, mash a couple of overripe, sweet peeled bananas with a fork in a large bowl.
Step 2:

Add a little salt to the banana puree and pour in the vegetable oil.
Step 3:

Now add the sugar and stir.
Step 4:

Next, stir in the semolina. You can add spices to taste — vanilla, cinnamon, nutmeg, ground ginger, and so on.
Step 5:

Add the sifted flour.
Step 6:

Stir, then pour in the measured amount of compote (I used homemade plum compote) or any sweet juice.
Step 7:

Mix everything together well again. Let the batter sit for 1 hour so the semolina can swell.
Step 8:

Add the lightly toasted chopped walnuts and the baking powder. Stir.
Step 9:

Transfer the batter to a baking pan lined with parchment paper. Place it in an oven preheated to 350°F (180°C).
Step 10:

Bake for about 40–45 minutes. Take the finished cake out of the oven, remove it from the pan, and let it cool.