Donna Hay Dairy-Free Banana Cake
What’s not to love about a melt-and-mix cake that’s dairy-free and helps you use up all your over-ripe bananas? We're all for reducing food wastage and time spent cleaning up, so this delicious one-bowl wonder ticks those boxes and more. This Donna Hay beauty can be whipped up in minutes and served warm for afternoon tea. Enjoy!
4 medium ripe bananas (1½ cups mashed)
½ cup (125ml) light flavoured olive oil
1½ cups (265g) brown sugar
2 teaspoons vanilla extract
1½ cups self-raising flour
1 teaspoon ground cinnamon
- Preheat oven to 180°C (350°F). Place the bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and mix to combine. Add the flour and cinnamon and mix to combine.
- Pour into a 22cm round cake tin lined with non-stick baking paper. Cook for 45 minutes or until a skewer comes out clean. Allow to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serves 8–10.