Every family needs a go-to cake recipe! Here is ours…
Maybe you’ve remembered the school’s cake sale at the very last minute, you may have visitors drop in at short notice, need a Mother’s Day treat or just fancy something sweet and lovely…
In my family there’s banana cake! I could honestly not tell you how many times I’ve rolled out this recipe. Some days I add cocoa and dark chocolate chips. On other occasions it may be dried cranberries and apricot pieces. Blueberries and lemon zest inside with vegan cream cheese frosting on top…. Endless variations!
Whenever there are a couple of bananas in the fruit bowl that start to get a bit over-ripe, covered in specks of brown, my kids know the telltale signs. “Mum, are you making banana cake soon?”
I first shared this recipe in my column for Vegetarian Living. This month I’d love to bring it to the kitchen table for National Vegetarian Week (16th-22nd May).
Happy sharing, happy baking, happy eating!
Banana Walnut Muffins
2 ripe bananas
60g soft margarine
140g brown sugar
pinch of salt
100g self-raising white flour
70g self-raising wholemeal flour
¼ tsp bicarbonate of soda
1 tsp ground flax seed
2 tbsp water
chopped walnut pieces (optional)
Mix the flax seed and water and place in the fridge for 10-15 minutes.
In a large bowl mash the bananas finely with a fork and combine well with the margarine, sugar and ‘flax egg’. Add a pinch of salt, the flour and bicarbonate and mix to a smooth dough. Add chopped walnuts and spoon into a lined muffin tray. Bake at 180˚C for 25 minutes.
TIP: Instead of the flax seeds you can also use an alternative egg replacer, e.g. Orgran’s No Egg.
How about you? What are you all-time favourite veggie/vegan family recipes? You know the ones I mean… those with the most stains in the cookbook, those that evoke happy memories and the recipes that are so much loved that they will still be cooked by your children and grandchildren.
Lots of love,