Kitchen sink tropical fruit loaves

It usually seems like a great thing to live close to public transport.  Unless it is a morning like today when the boom gates are stuck down, the trains don't move and the cars no one can get across the train tracks.  The traffic was so bad we parked the car on our side of the tracks and walked to school through the underpass.  When we arrived, the office was waiving late slips because so many people were caught out.

I came home and baked cake.  It was well overdue.  Bananas were blackening in the fridge and apples had been ignored.  I messed with a Guardian recipe for Maple Oat and Banana Loaves that I had seen Cakelaw bake.  I made it vegan with aquafaba as well as chia seeds, add passionfruit, LSA and coconut instead of oats and spices.  I ran out of olive oil and used some extra aqua faba instead and then I only had berry yoghurt (rejected by Sylvia) instead of plain yoghurt.  I may not have followed the recipe exactly but I did clean out the fridge.

While the cake baked, I finished off some costumes I had put up my hand to make.  Don't get me wrong.  I can't sew.  I volunteered to help out with costumes that just required scissors, spray paint and gaffer tape!  I am pleased they are now complete. 

I am also pleased with my cake.  I get bored by banana cake.  I like lots of texture.  And not too sweet for me please.  This was just right. When I took Sylvia to her swimming lesson tonight I took her a piece.  She liked it.  A little girl was curious about what was being eaten.  I told her it was cake.  When Sylvia said it was banana cake, the little girl told her it was bread.  Others might also call it bread but it has always been cake to me.  No matter what you call it, it tasted wonderful.

I am sending these to Kimmy and Mary-Ellen for Healthy Vegan Fridays, and to Karen, Manjiri and Jo for Tea Time Treats.

More healthy(ish) cakes on Green Gourmet Giraffe:
Banana and coconut cake (v)
Banana and yoghurt cake
Blueberry chocolate cake (v)
Coconut chai cake (v)
Healthy banana bread
Wholemeal chocolate cake
Zucchini layer cake with cream cheese frosting (gf, v)

Kitchen sink tropical fruit loaves
Adapted from The Guardian

110g aquafaba*
3 tbsp chia seeds
150g olive oil
160g berry yoghurt*
50g maple syrup
2 ripe bananas, peeled and mashed
1 red apple, peeled and grated
1 small carrot, peeled and grated
30g passionfruit seeds and pulp*
250g white spelt flour
3 tsp baking powder
1/4 tsp salt
100g LSA (ground linseeds, sunflower seeds and almonds)
50g brown sugar
50g desiccated coconut
50g finely chopped walnuts

Preheat oven to 190 C.  Grease and line 2 x 1 litre (20 x10cm) loaf tins.

Soak chia seeds in aqua faba.  Lightly whisk in oil, yoghurt and maple syrup.  Stir in bananas, apple, carrot and passionfruit.  Mix in flour, baking powder and salt then LSA, sugar, coconut and walnuts.

Scrape into prepared loaf tins and bake for 45-60 minutes.  Stand 5 minutes and then cool on a wire rack.

NOTES:  I used the seeds and pulp of 3 passionfruits.  The aquafaba is the water drained off tinned chickpeas.  LSA is ground linseeds (aka flaxseeds), sunflower seeds and almonds.  If you don't have LSA you could use almond meal or other ground nuts.  I used berry yoghurt because that is what I had but plain would work well too.  To make the cake vegan, use coconut or another vegan yoghurt.

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