Gâteau végan aux bananes, chocolat et noix de cajou

Comforting and nourishing. Always.

We eat it for lunch, or even for dessert. The natural sugars in ripe bananas make the bread sweet, chewy and dense.

This gluten-free, vegan recipe calls for cashews, oatmeal or almond drink, coconut oil (I use MCT oil for its energy-boosting properties), and gluten-free chocolate chips , simple ingredients to satisfy your sweet tooth as much as your desire for healthier eating.

We bet that you will not have time to decide if it is more of a lunch or a dessert... that it will have disappeared from your plate!


  • 4 medium sized ripe bananas mashed
  • 2 tbsp. oat or almond beverage
  • ¼ cup ofMCT coconut oil
  • ¼ cup sugar
  • 1 cup gluten-free all-purpose flour
  • ½ tsp. Himalayan pink salt
  • 2 tbsp. baking soda
  • 1 cup of Elan Organic Raw Cashews lightly crushed (they will give a nice crunch to the recipe)
  • ½ cup semi-sweet dark chocolate chips (I use Enjoy life, dairy and gluten free)

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
In a large bowl, using a fork, coarsely mash the bananas. Using a wooden spoon or spatula, stir in the vegetable drink, oil, sugar, flour, salt and baking soda. Scrape the sides and bottom of the bowl well to ensure that the mixture is homogeneous.
Stir in chocolate chips and cashews.
Pour the batter into your mold and spread it evenly.
Bake 35 to 45 minutes. (insert a toothpick to check for doneness, it should come out dry when inserted into the center of the bread)
Cut into 8 slices and serve hot (or cold if there are any left!) 😄



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