Whenever we do our weekly shopping to stock up on fresh produce, we buy a farm full of bananas.
Most of the times we eat it, but sometimes, there are always a couple that get left behind that no one wants to eat.
When I come across those forgotten bananas, I always alwasys make banana bread, okay sometimes I make banana muffins but 99% of the time, banana bread is on the menu.
I came across this recipe in a Cape Malay cookbook, but as usual they contained eggs, so I did what I do best and I substituted and converted it into an eggless on so that everyone in the house could enjoy it.
The verdict, my family loved it and the extra banana that I used to garnish the top of the bread was just the cherry on the top.
- 125g x butter, room temperature.
- 1 x cup castor sugar.
- 1 x tsp vanilla essence.
- 2 x vegan eggs
- 3 x bananas, mashed.
- 1 ¾ x cup cake flour, sifted.
- Pinch of salt.
- 1 x tsp bicarbonate of soda.
- In a bowl, cream together butter and castor sugar till light and fluffy.
- Beat in the vegan eggs and vanilla essence till well combined.
- Mix in mashed bananas.
- Mix in the cake flour, salt and bicarbonate of soda till well combined.
- Pour into a greased loaf tin.
- Pop into a preheated oven and bake at 180 degrees for 60 minutes or until the cake tester comes out clean.
- Allow the cake to cool for 15 minutes in the tin before turning out onto a cooling rack.
- While the cake is still slightly warm, wrap the entire cake in cling wrap and leave for 30 minutes, this will create a toffee like coating around the top of the cake.