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Why not rustle up this delicious vegan cake next time you have a spare ripe banana? It will keep well in a tin for slicing and adding to packed lunches during the week. Alternatively make and freeze the banana quinoa cake to enjoy another day.
Recipe provided by Doves FarmPreheat the oven to 180°C/Fan 160°C/Gas 4. Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
Measure the flour and baking powder into a bowl and stir to combine.
Put the brown sugar into a large mixing bowl, add the banana and mash into a paste. Beat in the oil.
Make a tablespoon of fine orange zest strips and set this aside. Finely grate a teaspoon of orange rind and add this to the mixing bowl. Squeeze the orange juice, add it to the bowl and stir to combine.
Sieve the prepared flour blend into the bowl and mix well. Tip the mixture into the prepared tin and smooth the top. Sprinkle the prepared zest strips over the top of the cake.
Bake for 40-45 minutes.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
Measure the flour and baking powder into a bowl and stir to combine.
Put the brown sugar into a large mixing bowl, add the banana and mash into a paste. Beat in the oil.
Make a tablespoon of fine orange zest strips and set this aside. Finely grate a teaspoon of orange rind and add this to the mixing bowl. Squeeze the orange juice, add it to the bowl and stir to combine.
Sieve the prepared flour blend into the bowl and mix well. Tip the mixture into the prepared tin and smooth the top. Sprinkle the prepared zest strips over the top of the cake.
Bake for 40-45 minutes.
15 minutes
Serves 18-22 scones
