Banana Cake
What You Need:
- 200g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 60g milk-free margarine
- 100g caster sugar
- 2 large over-ripe bananas mashed
- a little milk substitute or soya milk, if needed
Method
- preheat the oven to 180oC/Gas 4, and grease a 1 lb loaf tin with milk-free margarine and line the base with grease-proof or parchment paper.
- Sift the flour, salt, bicarbonate of soda and baking powder into a large mixing bowl.
- Rub in the margarine to form a breadcrumb consistency.
- Stir in the sugar then fold in the mashed banana.
- The mixture should be thick and sticky. Add some soya or rice milk to loosen the mixture if needed.
- Put the mixture into a prepared tin and bake for about 30-40 minuts until the loaf has risen and a skewer comes out clean.
- Remove from oven and let cool before serving
If you want to do a ‘buttercream ‘ topping, use 1:3 vegan spread to icing sugar, then add some vanilla extract. I use sunflower Pure and Dr Oetker’s vanilla extract – the sunflower Pure has no overpowering taste and Dr. Oetker’s vanilla extract doesn’t have the bitter taste which some vanilla extracts can have. The high ratio of icing sugar is due to the Pure liquidifying outside of the fridge.
Cool!