Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper.
Mix the almond milk and vinegar. In another bowl, mix 100ml coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. Mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.
Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the vegan banana cake. Scatter with the banana chips.