Family favourite recipes
Absolutely delicious cake. Good for anyone with egg / nut allergies.
3 very ripe bananas
1/4 cup vegetable oil
1 tsp vanilla essence
1 cup sugar
2 cups plain flour
1 tsp salt
1 tsp bicarbonate of soda ( baking soda in the USA)
1 cup vegan chocolate chips
Preheat the oven to 350F/ 170C. Line a loaf tin with non stick paper. Or re-usable silicone muffin cases.
Mash the bananas well. Add in the oil, vanilla and sugar. Mix well. Add flour, salt and bicarbonate of soda.
Add chocolate chips. Can use white and dark chocolate chips.
Mix until incorporated. Do not over mix.
Pour the mixture into the loaf pan.
Cook for between 45 and 60 minutes. Cover the cake if it is browning too much. Check with a knife to see if the cake is cooked right through.
Cook muffins for 20- 30 minutes. Check carefully as they burn quickly.
Cool for 10 minutes in the tin and then carefully turn out on to a cooling rack.
You can omit the chocolate chips and just have banana cake.
You can add nuts – pecans, walnuts.
You can add a handful of blueberries instead of chocolate. Very delicious!
Here’s a useful conversion chart for American cup measurements. It’s from the Doves Farm flour website. https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table