I’m currently writing this post in bed under my duvet because it’s freezing! This time of year is when I bake more just because the festive season is fast approaching and who doesn’t like to bake/eat cakes!
I had leftover bananas in my fruit bowl and I’m not a fan of throwing food away, so I thought of using it to make a banana cake! This is such an easy recipe and 100% vegan too!
You will need:
- 225g self-raising flour
- 2 heaped tsp baking powder
- 100g brown sugar
- 3 tsp cinnamon or mixed spice
- 3 large black bananas, mashed
- 75g vegetable or sunflower oil in weight
- 50g dried fruit, nuts or chocolate chips (optional)
You can add extra ingredients to it like dried fruit, but I added white and milk chocolate chips (I clearly always pick the healthy option!).
- Preheat the oven to 200 degrees Celsius.
- Mash the peeled bananas with a fork and then mix it well with oil and sugar.
- Add the flour, baking powder and cinnamon, combining well.
- Add any additional ingredients.
- Bake in a greased and lined tin for 20 minutes, before checking. Cover it with foil if the loaf cake is browning. Then bake the cake for another 20-25 minutes (approximately).
- Allow the cake to cool a little before slicing.
The cake is delicious when it’s freshly out of the oven but it still has that gooey taste in the morning! The added chocolate chips give it a nice gooey consistency too!
I’d love to hear if you make this cake, so let me know on Twitter or on Instagram so I can see your lovely wintery banana cake! It’s so quick and simple to make and a bonus that it’s vegan too AND you’re not wasting food. Perfect for that sweet tooth and for the environment!