Beautiful Banana Cake
Sweet but not too sickly, creamy but not too heavy, this delicious banana cake is blended perfectly to construct a subtle yet tasteful flurry of ingredients which make this a guaranteed safe card. Perfect for parties, desserts or special occasions, all bases are covered by this recipe.
- 2 tbsp milled flaxseed + 6 tbsp water (to replace eggs)
- Approx 350g mashed banana
- 120ml water
- 120ml raw cane sugar
- 1 tbsp vanilla extract
- 240g millet flour
- 120g quick cooking oats
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tablespoons plain soy yogurt (Try Tescos)
- The Grated zest and juice of 1/2 lemon
- 300 to 400g Muscovado sugar
- edible flower petals (for example cornflower)
- Pre-heat the oven to 180 degree C.
- Mix milled flaxseed with 6 tbsp of water, stir well and put aside.
- Combine all the dry ingredients in a bowl and mix well.
- In a separate bowl, mash the bananas and add the other wet mix ingredients into it, including the flaxseed meal. Again, mix well.
- Pour the wet ingredient into the dry and mix until well combined, but being careful not to over mix. This batter is not meant to be too runny. Pour it into a greased pan and even out the surface with a spatula.
- Bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the centre. When it comes out clean, it is done.
- Leave to cool completely and then cover with the icing (instructions detailed below)
- Whisk the yogurt, lemon juice, and zest together and then add enough sugar to create a relatively runny icing.
- Ensure, the cake has completely cooled, and carefully pour the icing over the cake, levelling it with a butter knife.
- Sprinkle with the flower petals and let the icing dry completely at room temperature for a few hours before serving with a nice warm cuppa, if you choose.