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)

2 teaspoons vanilla extract

1½ cups self-raising flour

1 teaspoon ground cinnamon

 

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.