Fruit and Nut Cake for Lent

The first time I tried making this cake, I forgot to line the pan. Obviously, it stuck to the edges, and I struggled to get it out, but half of it disappeared the same day – no one even cared how it looked because it had that flavor that makes you stop talking and ask for another slice. To be honest, I've tried various "vegan" cakes, and they often turned out either bland or with a rather dry texture. But this combination of ripe bananas, orange, and nuts has become my go-to when I want something sweet, quick, uncomplicated, and without feeling guilty for adding eggs or butter.

Quick Info

Preparation time: about 15 minutes, maybe 20 if you move like I do in the morning after coffee.
Baking time: around 35 minutes.
Servings: 10-12, depending on how thick you slice it and how patient the people at home are.
Difficulty: just right for a good cake – not for advanced bakers, but not just throwing all the ingredients together either.

Why do I always come back to this recipe?

It’s the kind of cake that doesn’t require special ingredients, just basic stuff that I always have in my kitchen. It saves me when someone drops by unexpectedly, when I want something sweet in the evening, or when my bananas are about to go bad. It’s vegan, but even if you don’t have any restrictions, you’ll still love it – the bananas make the cake super moist, the orange adds freshness, and the nuts? Just amazing! I make it often because it goes with anything: for breakfast with coffee, as a snack, or with that chocolate glaze, it works as an occasional dessert too.

Ingredients and their roles

2 large, well-ripened bananas – add sweetness and bind the mixture, plus flavor. If they’re too green, it won’t work; they need to have brown spots.
200 g powdered sugar – sweetens everything, dissolves quickly, but you can reduce it if you don’t want it too sweet.
150 ml oil (I use sunflower oil, but canola works too) – gives that moist texture, don’t skip it, or it will turn out dry.
Juice from one large orange – about 100 ml, adds freshness and balances the bananas.
250 g all-purpose flour – the base of the cake; whole wheat flour doesn’t work, I’ve tried it, and it turns out too dense.
1 packet of baking powder (10 g) – to help it rise nicely.
1/2 teaspoon baking soda – along with the baking powder, it makes it fluffy.
120 g ground nuts – I chop them with a knife, not to a powder, so you can feel the pieces.
1 teaspoon cinnamon – for a warm flavor, it’s not mandatory, but I don’t skip it.
1 teaspoon grated orange zest – intensifies the citrus flavor; make sure the orange is unwaxed and clean.
1 teaspoon vanilla extract – just enough for a subtle fragrance.
1/2 teaspoon salt – don’t skip it, it makes a difference in taste.
For the glaze:
150 g granulated sugar
60 ml water
1 tablespoon unsweetened cocoa powder – make sure it’s not a mix like Nesquik if you want strong color and flavor.
2 tablespoons Nesquik or similar – sweeter if you want, but it works with just cocoa too.
1 teaspoon rum essence
30 g margarine (vegan if you’re keeping it vegan)

Steps to follow (my style, no fuss)

1. Bananas – I mash them with a fork in a large bowl (I don’t feel like getting the mixer out right now), then I add the powdered sugar and vanilla. Mix well until you don’t see big chunks and it becomes creamy. If you have a small blender, that works too.

2. Now comes the oil. I add it gradually, not drop by drop, but I mix non-stop, just like making mayonnaise. Here’s the thing: if you add it all at once, it won’t bind as nicely and might lose some fluffiness.

3. I pour the orange juice over the mixture – don’t mix too vigorously, just gently. This juice has its purpose, it thins out the mixture and gives that fresh flavor.

4. In another bowl, I mix the flour, salt, baking powder, and baking soda with a fork to avoid lumps. No need for deep philosophy here.

5. Now, carefully, I pour the dry ingredients over the banana cream. I don’t use the mixer here, just a spatula, and fold from the bottom up, just until it’s combined. If you mix too much, it will stick to the palate when you eat it and turn out gummy. So just until you don’t see any dry flour.

6. I add the ground nuts, orange zest, and cinnamon at the end. Again, I don’t over-mix, just enough to distribute them evenly. Sometimes I throw in some raisins or cranberries if I have them on hand.

7. The pan – I use a classic loaf pan, greased with a bit of margarine and flour. I’ve had issues with parchment paper; the cake doesn’t brown nicely on the edges. The time I forgot to grease the pan, I struggled to get it out. So don’t skip this step.

8. I pour the mixture into the pan, leveling it out a bit, not measuring it with a ruler. I put it in the preheated oven at 180°C (or medium heat on the stove). For me, 35-40 minutes is enough. After 30 minutes, I insert a toothpick – if it comes out clean, it’s done. If it comes out with sticky dough, I leave it for another 5 minutes.

9. When I take it out, I let it sit in the pan for about 10-15 minutes, so it doesn’t crack when I turn it out. Then I place it on a cooling rack or a wide plate, depending on what I find available.

10. I make the glaze while the cake cools: I mix the sugar, cocoa, Nesquik, and water in a small saucepan over low heat. I keep stirring with a whisk to avoid lumps. When it starts to boil and thickens a bit (about 5-6 minutes), I add the margarine, stir until it melts, then take it off the heat and add the rum essence. I let it cool for 10-15 minutes, stirring gently to prevent a skin from forming on top.

11. I pour the glaze over the cooled cake. I don’t force it, I let it flow, just leveling it a bit with a spoon. If you’re not in the mood for glaze or want something lighter, just dust with powdered sugar.

Tips, variations, and serving ideas

TIPS (from trial and error, not from books)
If you use bananas that are too green, the cake will turn out bland and dense – very ripe bananas, almost black on the outside, are what you need.
Don’t add more flour than stated, even if you think the mixture is too soft. It will firm up while baking.
For the glaze, if you forget to stir, it will clump and stick to the bottom of the saucepan.
Test with a toothpick after 30 minutes; every oven has its quirks.
If you don’t have a loaf pan, you can use a round cake pan or a bread pan, but not a very large one, or it will turn out thin.

INGREDIENT SUBSTITUTIONS
You can replace powdered sugar with granulated sugar blended to a fine powder, but it won’t be as smooth.
You can also use coconut oil, but it gives a different flavor that not everyone likes.
If you want a gluten-free version, use a gluten-free flour mix and a little xanthan gum (1/4 teaspoon) to bind the mixture, or it will be crumbly.
Nuts can be replaced with hazelnuts or chopped almonds for those who don’t get along well with walnuts.
You can skip the glaze or make it with just water, sugar, and cocoa if you want something even lighter.

VARIATIONS
Add raisins, cranberries, or dried apricots for extra color and sweetness.
Instead of orange, you can use lemon, but you’ll need to add more sugar, or it will turn out sour.
You can make mini-cakes in muffin tins – just shorten the baking time to about 18-20 minutes.
For a more “chocolatey” cake, add 2 tablespoons of unsweetened cocoa powder directly to the mixture.

SERVING IDEAS
In the morning with black coffee or mint tea, it’s amazing.
With vegan vanilla ice cream or soy cream for something fancier.
It also makes a great snack on the way to work, for lunch, or a picnic – it holds up well and doesn’t crumble.

Frequently Asked Questions

Can I use something else instead of bananas?
If you can’t stand bananas or don’t have any, you can replace them with grated apple (about two, or around 250 g), but you’ll need to reduce the orange juice a bit and add 2-3 more tablespoons of sugar since apples aren’t as sweet. The texture will be slightly denser.

Can it be made without nuts? I have allergies in the family.
Absolutely. You can leave the nuts out or use sunflower seeds, almonds, or whatever you have on hand that doesn’t trigger allergies. Or just make it simple with just fruit.

If I don’t have margarine for the glaze, what can I substitute it with?
You can use coconut oil (about 30 g) or any vegetable butter you have that melts and is at room temperature. I’ve also made it with just water and cocoa, which results in a thinner but tasty glaze.

How do I prevent the cake from sinking after taking it out of the oven?
If you take it out too early or your oven bakes unevenly, it will sink in the middle. Do the toothpick test and leave it for another 3-4 minutes if it doesn’t come out clean. Don’t turn it out immediately; wait for it to cool a bit in the pan.

Can the cake be frozen?
Yes, but without the glaze. Slice it, place parchment paper between the slices, and put it in the freezer. When you want to eat it, let it thaw at room temperature or warm it slightly in the oven.

Approximate nutritional values

A slice of about 70 g (from a cake baked in a classic pan, without glaze) has approximately 180-200 calories, depending on how generous you are with slicing. The macronutrients are roughly: about 3 g protein, 8-10 g fat, 26-30 g carbohydrates (plenty of sugar, especially from the bananas and glaze, if you add it). The nuts provide healthy fats and some protein, while the bananas contribute fiber and potassium. Compared to a classic cake with eggs and butter, it’s lighter on cholesterol and contains no animal fats. With glaze, you add about 35-40 calories per slice. It’s not exactly diet food, but it’s not a calorie bomb either – if you slice it thin and don’t eat it all at once, it’s okay even on a diet.

How to store and reheat

The cake keeps well at room temperature for about 3 days, covered with foil or in a plastic container with a lid. If you’ve added glaze, it’s better to keep it in the fridge – there it lasts about 5 days without any problems, just let it come to room temperature before eating, or it’ll be a bit hard. If you want to make it in advance, you can slice it and freeze individual slices, then quickly reheat them in the oven or toaster (not in the microwave, as it softens oddly). If the glaze has hardened too much, drizzle a little warm water on top when serving, and it will soften nicely.

That’s it, with its ups and downs, but it always turns out good and disappears quickly from the plate.

In a large bowl, mix the bananas with powdered sugar and vanilla until they become a fine, fluffy puree. Add the oil in a thin stream (like when making mayonnaise) and mix well until all the oil is incorporated. Pour the orange juice over the banana puree. Combine the flour with salt, baking powder, and baking soda. Add the dry mixture over the bananas and mix for a few seconds just until well combined. Finally, add the ground nuts, orange zest, and cinnamon, and gently fold with a spatula from top to bottom. Grease a bundt (26 cm) or loaf pan with margarine and flour, and bake the cake in the preheated oven for 35 minutes (toothpick test). Let the cake cool in the pan, then remove it and place it on a larger platter. Mix the sugar with Nesquik, cocoa, water, and margarine, and heat the mixture over low heat, stirring continuously until it thickens (5-6 minutes). Remove from heat and add the rum essence. Let the glaze cool for 10-15 minutes (stirring occasionally), then pour it over the cake and let it cool until the glaze hardens completely.

If you don’t like it, you can skip the chocolate glaze and leave it plain or dusted with powdered sugar.

 Ingredients: 2 large bananas, 200 g powdered sugar, 150 ml oil, juice from one large orange, 250 g flour, 1 packet baking powder, 1/2 teaspoon baking soda, 120 g ground walnuts, 1 teaspoon cinnamon, 1 teaspoon grated orange peel, 1 teaspoon vanilla extract, 1/2 teaspoon salt. Glaze: 150 g sugar, 60 ml water, 1 tablespoon black cocoa, 2 tablespoons Nesquik/Brumi, 1 teaspoon rum essence.

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