Are you looking for a quick weekend (or midweek) bake that will make a satisfying treat, dessert or lunchbox addition? Do you have some ripe, speckled bananas crying out to be used up before they go all gooey and brown?- Well look no further! We have posted banana cake before (here), but this one is slightly different and has no nuts.
..And here are some of the handful of delicious ripe figs we have been able to pick from our little tree in the garden. It is now all tucked up in a snug polythene shelter for protection from the cold. Perhaps some more of the figs will ripen, too!
-So now back to the cake recipe. This makes a cake which yields 12 slices.
200g wholemeal flour
200g self-raising flour
100g dark muscovado sugar
100g Punjabi shakkar (or light soft brown sugar
a large handful of nsultanas
3 sm-med bananas, mashed
2 tsps mixed spice
150ml coconut oil, melted
1 tap natural vanilla essence
400ml unsweetened soya or other plant milk
- Preheat the oven to 180c and dampen an 8" silicone cake mould or grease and flour/ line an 8" round cake tin.
- Mix the flours, sugars, sultanas and spice in a large bowl, taking care there are so lumps as raw sugars tens to clump together.
- In another bowl, beat the bananas, vanilla, oil and milk.
- Add the wet mixture to the dry mixture, mixing well.
- spoon into your cake mould and bake for 20-30 minutes, or until a skewer inserted into teh centre of the cake emerges clean.
- Turn out after 5-10 minutes and cool on a rack. Or eat it warm...