Treat yourself without the guilt trip, any time of the day…
Prep time: 10 minutes
Cooking time: 40 minutes
Serves: approx. 10
Ingredients
- 4 very ripe medium bananas, mashed
- 80ml sunflower oil, plus extra for lining the tin
- 50g dark soft brown sugar
- 225g self-raising flour (or wholemeal flour, to be super healthy)
- 2 heaped tsp baking powder
- 1 ½ tbsp cinnamon
- 2 tsp pure vanilla extract
Frosting (optional)
- 225g icing sugar
- 25g vegan butter
- 30ml soy or almond milk
- 1tsp pure vanilla extract
- 25g brazil nuts, rough chopped
Method
- Preheat your oven to 200C / 180C fan / gas mark 6, then line a 2lb loaf tin with oil making sure to go all the way up the sides
- In a bowl, mash the bananas with the sunflower oil, vanilla extract and sugar
- In another bowl, combine the flour, baking powder and cinnamon with a fork
- Make a well in the centre of the flour, add the banana mix to the well and gently bring the dough together. Here’s how I do it: gently move a wooden spoon in an increasingly-large circular motion to gradually pull in more of the dry ingredients around the edge of the well (but don’t overwork it as you’ll end up with a gluey consistency!)
- Add the dough to the loaf tin, cover with foil and bake on the middle shelf in the oven for 20 minutes. Remove the foil and bake for a further 20 minutes, or until a skewer comes out with a few crumbs
- Allow to cool before running a knife around the tin and place onto a wire rack
- If you’re making the optional frosting, put the sugar, butter, half the milk and the extract into an electric mixer. Whizz at low speed and slowly add the rest of the milk while gradually increasing the mixer speed until thick. Spread smoothly over the cake and decorate with chopped nuts
- This four-banana-cake is super moist and absolutely delicious any time of the day!
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