Banana, Almond and Cinnamon Cake

By SAEB

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
Banana, Almond and Cinnamon Cake – a great teatime treat, slightly moist and full of flavour. Cut yourself a slice and Enjoy !

Ingredients

• 250 g (9 oz) plain wholemeal flour
• 1 tsp salt
• 1 heaped tsp baking powder
• 1 tsp ground cinnamon
• 4 ripe bananas
• 100 ml (3 1/2 fl oz) canola or vegetable oil (you can probably make this with coconut oil)
• 25 g (1 oz) vegan butter
• 175 g (6 oz) molasses sugar
• 2 tsp egg replacer
• 175 g (6 oz) almonds, chopped
• a pinch of salt

Details

Adapted from mouthwateringvegan.com

Preparation

Step 1

Preheat your oven to 350ºF (180ºC), and lightly grease your loaf tin (I suggest a 1 kg size)
Sift your flour, baking powder, salt, and cinnamon into a large bowl, and give them a good stir using a fork.
Peel the bananas, and mash with a fork in a separate bowl, then add them to the flour mix. Add in all the other ingredients, except for the nuts.
Beat the mixture using a hand-held electric whisk until smooth. Then fold in the almonds.
Spoon your mixture into your greased loaf tin, and smooth the top using a spatula. Bake in the oven for around 1-1¼ hours – you will know your cake is ready when you are able to insert a sharp knife or metal skewer into the centre of the cake, and it comes out clean.
Leave to cool for a short while, before transferring to a wire cake rack. You can store the cake in the fridge for a few days, though I doubt that will be the case ! Enjoy !