Bananas

Recipes

Sarah’s Vegan Parsnip & Banana Cake
250g wholemeal flour ........................................ 1 tablespoon baking powder
115g brown sugar ................................................ 1 teaspoon cinnamon
2 teaspoons ginger ............................................. 250g parsnip, peeled and grated
1 large / 2 small bananas, mashed ................... 3 tablespoons orange juice
9 tablespoons vegetable oil

Combine all ingredients in bowl until well mixed. Fill greased and lined loaf tin and bake at 180C for 45-50 mins. May be iced if required – eg cream cheese icing from carrot cake, or just 120g icing sugar and 2 tablespoons orange juice. Option – grated squash is a good alternative to parsnip and makes a more even-textured cake.

Banana Teabread
2 very ripe bananas, peeled and mashed ............................ 225g self raising flour
2 teaspoons cinnamon ............................................................ 110g margarine
110g sugar (any) ..................................................................... 2 eggs

Place all ingredients in a bowl and mix until well blended. Pour into a greased and lined loaf tin and bake at 180C/Gas 4 for approx 50 minutes until golden and firm.

Oat and banana drops – vegan and wheat free
1 cup oats ............................................................. 1 cup oats, processed to make coarse flour
1 teaspoon mixed spice ...................................... 1 teaspoon baking powder
2 ripe bananas, mashed ..................................... 1 teaspoon vanilla extract
3 tablespoons oil

Mix dry ingredients, mix wet ingredients and add wet to dry. Drop by the spoonful onto greased baking sheet. Bake for 12/15 mins at 180C/Gas 4.