Egg-Free Banana Cake
My first ever egg free cake, I bake a lot with bananas, mainly because sometimes my kids eat loads of them and then other weeks they do not touch them and I end up with an abundance, so this is a great way to use them up.
I used this cake to make the top tier of this Baby Shower celebration cake, so I used the same lemon buttercream, but I would ideally pair this with a mocha buttercream.
60ml Rapeseed Oil
60g Caster Sugar
50ml Maple Syrup
2 ripe Bananas
1 tsp Vanilla Extract
160g Plain Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp cinnamon powder
Pinch of salt
Makes 2 5inch Cakes or one 9lb Loaf Tin
1. Preheat oven to 160C/320F/Gas Mark 2 and grease and line your cake tins.
2.In a stand mixer combine together the stork, rapeseed oil, caster sugar and maple syrup.
3.Add in the bananas, vanilla extract and milk.
4.Sift in the flour, baking soda, baking powder, salt and cinnamon powder.
5. Pour into tins and bake for 30-35 minutes until a skewer comes out clean.
6. Allow to cool completely before decorating.