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!

INGREDIENTS

4 medium ripe bananas (1½ cups mashed)

½ cup (125ml) light flavoured olive oil

3 eggs

1½ cups (265g) brown sugar

2 teaspoons vanilla extract

1½ cups self-raising flour

1 teaspoon ground cinnamon

     

    METHOD

    1. 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.
    2. 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.
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