Normally if I make a vegan recipe it's a deliberate attempt to provide cake to vegan friends. This one was a happy coincidence that looking for a recipe to use up some very ripe bananas and mangoes I came across a recipe from Joy the Baker which was dairy-free - and turned out to be so good I'll definitely be using it again regardless of who I'm baking for! Normally I'd also take a photo of a whole cake - but this was so delicious I didn't have a chance to get my camera out before half of it had been scoffed!
Ingredients
3 medium-sized, ripe bananas
¼ cup (75ml) vegetable oil
½ cup (2oz) dark brown sugar
2 cups (9oz) self-raising flour
1 heaped tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 small, ripe mangoes, diced
50g walnuts, chopped
1 tbsp golden caster sugar
Method
- Preheat the oven to 180°C, and grease and line a 9 x 5-inch loaf tin.
- In a large mixing bowl, mash the bananas well. Add the sugar and oil, and whisk by hand to incorporate.
- Sift in the flour, baking powder, cinnamon, ginger and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
- Fold in the mango chunks and walnuts.
- Transfer the batter to the prepared tin and sprinkle with golden caster sugar.
- Bake for 45 to 50 minutes, until the top is lightly browned and a cake tester comes out clean. (If the top starts to brown too much before the centre is cooked, cover the tin with foil to prevent it burning.)
- Remove from the oven and let cool for 20 minutes before transferring out of the tin to a wire rack to cool completely.
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