I was given a bunch of soft bananas by a colleague who knows I love to bake, and thought I could possibly make something tasty from them (thanks Clayton!). Instead of a banana bread style recipe, I opted for more of a traditional cake. This wasn’t originally intended to be a dairy free cake, it just so happened that way based on the ingredients I had in the fridge. (I’ve made this twice in the last 2 weeks, but unfortunately was not able to get very good photos on either occasion – it disappeared too quickly!)
The cake itself is very easy – I made the whole thing in my KitchenAid mixer, but if you don’t have one it would still be a simple one-bowl process using electric beaters.
125g Nuttelex (soft butter or butter substitute)
1 ½ cups caster sugar
3 mashed overripe bananas
1 tsp vanilla extract
100ml almond milk (or regular milk)
1 ½ cups self-raising flour
½ tsp bicarbonate of soda
Preheat oven to 180C. Grease a 20cm round cake tin, and line the base with baking paper. Place butter, sugar, banana, eggs, and vanilla in a bowl and beat for a couple of minutes. Add the milk and beat again. Add the flour and bicarb soda and beat again until combined. Pour into cake tin, bake for 1 hour. Cool in tin for about 10 minutes, then turn onto wire rack to cool.
I then iced this with lemon cream cheese icing, slightly defeating the purpose of making the cake dairy free to start with! It was delicious though.
To make my cream cheese icing I beat 1 block of softened Philadelphia cream cheese with a couple of tablespoons of soft butter. Then I add icing sugar while beating, until it’s the right consistency and taste, and I add some fresh lemon juice at the same time until it tastes how I want it. This makes quite a lot of icing, but it’s super yummy!