Ingredients
The following ingredients have 4 Servings
- 250 g (2 cups) plain (all-purpose) flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 330 g (3 medium) very ripe banana
- 175 g (1 cup) light brown soft sugar
- 120 ml (1/2 cup) sunflower oil or another neutral oil OR melted coconut oil OR 120g vegan block butter, melted
- 60 ml (1/4 cup) unsweetened non-dairy milk (soy is best)
- 1/2 tsp cider or white wine vinegar
- 1 tsp vanilla extract
Instruction
- Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
- Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
- Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
- Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
- Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.
