This is a seriously delicious way to use up ripening bananas! It’s vegan, but as sumptious as any all-butter cake, and very easy to make.
Heat your oven to 180c and Get:
500g bananas, 175 gram odourless good quality veg oil and 165g raw cane sugar.
Mash with a stick blender until smooth.
Add 150g raisins and 150 cashew nuts, mix, add 1sp cinnamon, 1tsp mixed spice and a thumb sized amount of finely grated fresh ginger.
Add 300g plain flour with 3 teaspoons baking powder. Mix gently until all is incorporated.
If the mix is too stiff to be able to smooth out in the tin, add a splash of apple juice.
After smoothing out the surface, bake at 180c for 40-50 minutes, until the top is golden and a skewer comes out clean.
Heat 1 cup orange juice with 1 cup sugar and a few cardamon pods, and reduce to a syrup (keep an eye on it as it bubbles over easily) Pour over the cake through a seive, allow to cool, and serve with fresh or bought vanilla custard. mmmmmm