This cake is an easy one to make with kids these school holidays and is a great way to use up your ripe bananas. It can also be served warm as a dessert (with vegan custard or Flora Plant Cream!).
Any shaped baking pan around 20 cm wide may be used. We made a tray cake.
Ingredients:
- 2 cups of plain flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla essence
- 2 mashed bananas
- 1/2 cup of oil (we used canola)
- 3/4 cup of white sugar
- 1/2 cup of dairy free milk - we used soy
- 1 tablespoon of apple cider vinegar
- The equivalent of two eggs made with Orgran Vegan Egg Replacer
- Half a cup of your favourite jam. We used raspberry jam
Method:
- Mix together the mashed banana, oil, sugar, milk, vanilla, apple cider vinegar and eggs.
- Sift the dry ingredients into the bowl and mix the wet and dry ingredients together until the batter is free of lumps.
- Pour your batter into the baking tray.
- Microwave your jam until it is warm. Drop teaspoons of warm jam on top of the batter. Then, use a skewer or sharp knife to swirl the jam and push it down a little into the batter.
- Bake the cake at 180 C for approximately 55 minutes or until the top is golden and a skewer test comes out clean.
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