Cinnamon Spice Banana Cake

Name: Cinnamon Spice Banana Cake
Cook time: 28 min
Yield: 9 servings
Ingredients: 220 g banana, mashed; 90 g light brown sugar; 50 g cane/coconut sugar; 80 g olive or neutral oil; 65 g apple sauce (sub mashed banana); 1 tsp vanilla extract; 3 tbsp almond/runny nut butter; 1 tbsp cinnamon; 0.25 tsp nutmeg; 0.125 tsp ginger powder; 180 g plain flour; 0.5 tsp baking soda; 0.5 tsp baking powder; pinch salt; 110 ml dairy free whippable cream; 100 g vegan cream cheese; 1 tsp vanilla extract; 50 g icing sugar (to taste)

perfectly spiced, moist and not too sweet, this cinnamon banana sponge is the perfect autumn dessert!

Yield9 servings

Cook time28 minutes

Ingredients

Frosting

Directions

1
Preheat oven to 160°C fan.
2
Line an 8” square brownie tin with baking paper.
3
Mash the bananas in a large bowl, then whisk in the sugars, oil, nut butter, vanilla, salt and apple sauce.
4
Sieve in the flour, spices, baking soda and baking powder.
5
Fold in gently, careful not to overmix.
6
Add to the tin and bake for 28 minutes, or until a cake tester/toothpick inserted comes out clean.
7
Whilst it cools, whip the frosting: with electric whisk, whip the cream to stiff peaks, then add in the vanilla and cream cheese, and gradually sieve in the icing sugar. Refrigerate.
8
Frost and serve with biscoff spread and crumbled biscuits (optional).

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