I love this recipe because it is really easy and I usually have all of the ingredients for it – nothing fancy or too expensive. It is a hit in our whānau. If you don’t have sultanas just leave them out and add in another banana to compensate. Enjoy!
- 2 cups of flour (we use 1 each of wholemeal and plain white)
- 1 1⁄2 teaspoons baking soda
- 1⁄2teaspoon salt
- 3/4 cup of sugar
- 1⁄4 cup grapeseed (or other cooking oil)
- 2 large ripe bananas
- 3/4 cup sultanas
- 1⁄4cup plant-based milk (I use soy or rice milk)
- 1 teaspoon vanilla essence
Pre-heat oven to 160 degrees. Line a baking tin (round or square) with baking paper, or grease with vegan spread.
Mash together ripe bananas in a small bowl. In a large bowl, combine the flour, baking soda and salt. In a separate bowl, whisk together the oil and sugar and then add bananas and sultanas. Add soy or rice milk and vanilla, stirring to combine.
Add the wet mixture to the dry and stir just until wet.
Bake for 35 to 40 minutes, or until a knife inserted into the cake comes out clean.
Sprinkle with coconut to serve.