Easy Deliciously Moist Banana & Cinnamon Cake
17:30
Last week on my way back from grocery shopping, very annoyingly, my bananas got bruised and battered in the basket on back of my bike. On unpacking the bananas I stood unwelcomely gearing down at them, contemplating not only what I was now to top my muesli with, but what the hell can I do with them!? That is when "Banana cake!" popped into the little world inside my head. I left them to ripen even more over a few days placing them near the stove to quicken up the process - the browner the better! This has got to be one of the easiest banana cakes ever! The mixing takes 5 minutes and then the cooking time, well, you have 50 minutes to do as you please: run errands, take a quick nap or even indulge into a coffee and a good read.
Makes: 8
Ingredients
- 87g dairy free margarine + extra for greasing
- 87g self-raising flour
- 87g brown sugar
- 1/2 tsp baking powder
- 1tsp ground cinnamon
- 1 egg
- 2 ripe banans, mushed
Directions
- Preheat the oven to 170C and grease the tray
- Place the margarine, flour, sugar, baking powder, ground cinnamon and the egg into a bowl and mix together until well incorporated
- Once everything is thoroughly mixed combined the two mashed banana and mix
- Scrape the mixture into the tray and place into the over for 50-55minutes or until a knife comes out clean.
- Let cool for an hour and then turn it out onto a plate
- (optional) Top with banana slices and drizzle with honey
If you give this recipe a go I would love to see the results, either comment below or tag me on Instagram @gingerandthekitchen
Until next time,
Holly
0 comments