Baking half naked is apparently hilarious!
This past weekend, we made banana cake. A lot of the time, there are bananas in the house but no one gets around to eating all of them before they get super ripe. I personally like my bananas white a hint of green.. they're less mushy and less sweet. Once they start getting brown spots, no one touches them! lol So we end up with quite a few ridiculously ripe fruits, which I toss in the freezer. By the end of the month, there will be enough to make at least 1-2 loaves of banana bread/cake! Why let anything go to waste?
Left to right: Banana mashing, me, trying to help out by pouring in rice milk
Creaming the sugar, vanilla and oil into the bananas
Vegan batter, looking a little on the pale side. (Due to the lack of brown sugar)
Pam-ed the baking tin, filled with batter and topped with course demerara sugar, ready for the oven.
Deep golden brown. Not the prettiest cakes I've ever made but they were delicious and vegan!
Here's the recipe...
Preheat your oven to 350ºF
4 mashed bananas
1/4c vegetable oil
3/4c (brown or white) sugar -may add less
1/4c rice/soy/almond milk + 1tbsp vinegar
In another bowl, sift together...
2c all purpose flour
1.5tsp baking powder
1tsp baking soda
1/4tsp cinnamon (optional)
Add the dry into the wet and mix with a spatula/fork/spoon until everything is combined. Don't over mix! Once everything is moist and well combined, pour the batter into a well greased pan of your choice. Baking times will vary, depending on your oven, pan material and size. You'll know when your cakes are about done when you can start to smell them from the oven! Keep an eye on them and take them out once they're golden and a skewer comes out clean when inserted. This can take anywhere from 30 minutes to an hour! Enjoy.