Banana & Cinnamon Cake

This afternoon, is just one of those afternoons, when you crave something a little sweet, and a little bit healthy. With two overripe bananas in the fridge just waiting to be used up, Banana Cake, seems the natural option.

This fluffy Banana Cake has a good measure of cinnamon to add some spice to the sweet ripe bananas, as well as some soaked shredded coconut. Modified especially for Lent, I’ve used non-dairy milk, a touch of apple cider vinegar to replace egg, and sunflower oil instead of butter.

You’ll love this aromatic cake as an afternoon treat and to share with your family and friends!

Ingredients

1 1/2 cups Self Raising Flour, sifted

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cups brown caster sugar

1/4 cup non dairy milk

1/2 teaspoon apple cider vinegar

1/2 cup sunflower oil

1 teaspoon vanilla essence

2 very ripe large bananas, or 3 small, mashed

Soak 1/3 cup shredded coconut in 1/2 cup oat milk, or other non-dairy milk

Method

Place a sieve over a mixing bowl and sift the dry ingredients.

Add caster sugar and mix through.

Separately mix together the milk, apple cider vinegar, sunflower oil and vanilla essence.

Add this to the dry ingredients together with the mashed bananas and soaked shredded coconut.

Mix gently before placing into a greased cake tin.

Bake in a moderate oven for about 40 minutes, or until cooked through.

Let stand for 15 minutes before turning out onto a baking rack to cool.