Today I spent some time working on a recipe for banana cake, and in order to get a nice moist vegan cake without using too many bananas (at $13.00 kg, I was reluctant to buy them at all!), I decided on adding dates to the mix.
So I wrote up the recipe and rode uptown to buy some fresh ingredients. Town was crazy! Hundreds of people on a shopping frenzy! I had to duck and weave down the aisles; empty shelves everywhere meant I had to run across the street to our other supermarket to get all I needed!
Of course, it is the day before Easter and shops will be closed tomorrow. It always amazes me that people ‘panic shop’ on these days. One day! The shops will be shut for just one day!
However, I bought what I wanted and headed home to bake. I have to say that the cake is lovely; moist, fluffy and delicious! But my decision to make a lemon icing to top it was not one of my better ideas. It wasn’t a bad icing but wrong for the cake I had made. Next time, when bananas are back to a reasonable price, I will team it with a caramel sauce.
Ingredients:
125 g vegan margarine
2/3 cup soft brown sugar
3 ripe bananas
1 teaspoons bi-carb soda
½ cup dates
½ cup water
2 cups flour
2 teaspoons baking powder
100 ml soy milk
Method:
Preheat the oven to 180 C
Place the water and dates into a small pan and bring to the boil. Add the bi-carb soda, stir then turn off the heat and leave to cool slightly.
Mash the banana.
In a mixing bowl, cream the margarine and brown sugar until smooth and fluffy. Stir in the banana mixture and then the date mixture and mix them well.
Now fold in the flour and baking powder, adding soy milk as required.
Pour into a well greased and floured tin and bake for 40-45 minutes or until the cake springs back when lightly pressed.
Cool in the tin for 10 minutes then carefully turn out onto a wire rack to cool completely.
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