This is one of the first dairy, egg and nut free bakes I made and whenever I have any overripe bananas hanging around, I rustle one of these up. It goes down a storm and people don’t even notice that it’s dairy and egg free – and it’s so easy the kids love helping to make it.
I have to admit to having a couple of disasters with this even after making it for years, resulting in a loaf which was dense and doughy in the middle no matter how long I cooked it for… I couldn’t understand what was going wrong and thought I had lost my baking mojo – but I eventually figured out the reasons:
i) Too much liquid. I let my bananas hang around for a bit too long to the point that they were not only soft, but really, really quite squishy. They had turned into an almost purée-like consistency inside and the resulting cake mixture was too runny. This does not make a good cake.
ii) MASH your bananas but DO NOT blend! For a quick shortcut I decided to stick them into my blender for a few seconds, which resulted in a liquid purée and yet again too runny a cake mixture. Texture in your bananas are definitely required.
iii) Don’t use baking powder that has expired (duh). While I was scratching my head trying to figure out why my cake didn’t appear to rise very much, I decided to check the expiry date and lo and behold, it was nearly a year out of date! Binning it and using a new one fixed that.
225g Plain Flour and
3 tsps Baking Powder
225g Self Raising Flour and
2 tsps Baking Powder
100g Dark Brown Sugar
3 Medium Overripe Bananas (or 2 Large)
75g Vegetable Oil
1 tsp Vanilla Essence
- Preheat Oven to 200C/190C Fan. Peel the bananas and mash.
- If using dark brown sugar, make sure to remove any lumps beforehand. Mix well with the bananas, oil and vanilla essence.
- Sift the flour and baking powder, then fold into the wet mixture and stir in the raisins.
- Bake in a greased and lined 500g loaf tin for approximately 1 hour. Check if the loaf is browning too quickly halfway through cooking and cover with foil if it is.
- Once cooked allow to cool in the tin for 10-15 minutes before turning out on a cooling rack.