This was adapted rather freely from a vegan, gluten-free parsnip cake when we only had about half of the required ingredients to hand. It’s no longer vegan or gluten-free, though. Nor does it contain any parsnip.
Ingredients:
250g white self-raising flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
7 tablespoons olive oil
130g brown sugar
4 bananas, mashed
2 tablespoons poppy seeds
Juice & zest of 1 orange
1 egg, beaten
1. Preheat oven to 180 degrees C. Line a 2lb loaf tin with greased baking parchment.
2. Sift the flour, baking powder and spices together in a large bowl. Add all the other ingredients and mix together to form a thick batter.
3. Spoon into the loaf tin, and bake for 45-50 minutes on the middle oven shelf.
This is a pretty versatile recipe – replace the poppy seeds with two tablespoons of cocoa and a handful of chocolate pieces for a chocolatey version, or add chopped crystallized ginger and maple syrup instead of 50g of sugar. The picture shows a version which replaced half the oil with peanut butter, removed the orange juice and poppy seeds, and added an extra banana – and it was awesome!
