Soft Brown Sugar
Thanks to Angela, one of our Recipe Club Members, for this recipe and her photo. We love that it is not only egg free but has the option to make it dairy free too!
Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
I hardly ever bake hubby loves to bake so made the eggless banana cake, wow i haven't lost my touch, scrummy
, approved=true, user_name=Annette, hs_createdate=1702249875413, rating_new__1_5_=5, id=11175465871}]}I hardly ever bake hubby loves to bake so made the eggless banana cake, wow i haven't lost my touch, scrummy
Preheat oven to 180°C bake. Grease a ring or bundt tin well.
Sift flour, baking powder, baking soda, cinnamon and ginger into a large bowl. In a separate bowl, stir mashed banana, Chelsea Soft Brown Sugar and oil together until well combined.
Add banana mixture to dry ingredients and fold in until almost combined. Stir in milk to create a just-moist mixture.
Transfer to prepared tin and spread out evenly. Bake for 30-35 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.
Allow to cool in pan for 20 minutes before carefully inverting onto a wire rack to cool completely.
Cake can be eaten un-iced, dusted with Chelsea Icing Sugar, or iced with a lemon glaze (see below). Freezes well un-iced.
Icing
Place Chelsea Icing Sugar in a medium jug. Add enough lemon juice to form an easy drizzling consistency. Drizzle over the top of the cooled cake and leave to set.
Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
I hardly ever bake hubby loves to bake so made the eggless banana cake, wow i haven't lost my touch, scrummy
To serve
Icing
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