Ba-Na-Na Banana Cake (Dairy & Egg Free)

Ba-ba-ba-ba-ba-nana, banana-ah-ah

Currently I bake this cake more than any others at work, flies out as quick as its sliced and bagged.

It's slightly more moist than banana bread and incredibly moreish.

I was a bit worried in making a Vegan version that it might not come out the same, or it would taste different, or just be a kind of disaster.

It makes me very happy to say that this recipe is just as good as others. Perfect texture, taste. Still light and soft. All around delight to eat.

So to make this yourself you will need the following:

2 loaf tins or 1 round or square cake tin. Oven @ gas 4/ 180 degrees

Ingredients

• 3 very ripe bananas
• 60g vegan margarine
• 200g sugar
• 250g self raising flour
• 1 tsp salt
• 1 tsp bicarb of soda

 Put your bananas in to a large bowl and mash them up with a fork (they'll resemble baby food when you're finished)

Add the margarine and sugar to the bananas and cream together

In another bowl, combine the flour, salt and bicarb.

Add to the banana mix, stirring gently until fully combined

Grease your baking tin/s and pour in mixture.

Bake for 30 minutes on the middle shelf of your oven, or until a toothpick is poked in and comes out clean

Leave to rest for half an hour. 

Use a spatula to loosen the sides of the cake from the tin and tip upside down onto a cooling rack. Lift the tin off the cake and leave to cool for another 10 minutes, or eat while still warm!