Last week I noticed I had 6 very ripe bananas in my fruit bowl, I’m not really a big fan of eating bananas whole and my boyfriend had obviously forgotten they were in there so that gave me a good excuse to whip up these little cakes. Thanks to the power of Google I managed to find a very easy recipe for vegan banana bread, essential as I was completely out of eggs and butter and wanted cake there and then instead of having to go shopping. I tweaked the original recipe a little by swapping plain flour for wholemeal, changed the cinnamon for cardamom and added some of the blackberries I picked last week that didn’t get stewed. As I wanted cake quickly (ready for watching GBBO) I baked this recipe in a silicone muffin tray (instead of the 2lb loaf tin in the original recipe) which did away with the need to ferret through the cupboards looking for paper cake cases.
We munched our way through these pretty quickly as they were rather moreish but as they contain 2 types of fruit and wholemeal flour I think they count as fairly healthy. I baked a second batch using the basic banana cake recipe the next day to stash in the freezer. In the second batch I left out the cardamom and blackberries and added 50g of Nutella and 3 chopped apricots which had also been slightly neglected in the fruit bowl, totally my fault on that one.
Ingredients – makes 12 cakes – adapted from this recipe
3 large very ripe bananas
100g caster sugar
75g sunflower oil
225g plain wholemeal flour
1 heaped tbsp baking powder
2 tsp ground cardamom
- Preheat the oven to 200C and line a bun tin with paper cases.
- Mash the bananas in a large bowl with the sugar and oil. Stir in the flour, baking powder and cardamom until everything is mixed together then add the blackberries and stir well.
- Divide the mixture between the cake cases and bake for 20 minutes or until an inserted skewer comes out clean. Leave to cool on a wire rack.
- These are delicious warm from the oven and also freeze well.
Marbled peanut butter and jam banana bread
I’m linking this post up with Simple and in Season, created by Ren and this month hosted by Elizabeth, Credit Crunch Munch created by Helen and Camilla and also hosted by Elizabeth this month, No Waste Food Challenge created by Elizabeth and this month hosted by Laura, Recipe of the Week, Cook Blog Share and Tea Time Treats run by Karen and Jane where the theme this month is picnics.