This recipe was inspired by the wonderful 3-ingredient banana cake on Violet’s Vegan Comics. I was intrigued. Could you really make a tasty cake from just three ingredients? Turns out you can!
Having made the original recipe, I started to tinker with it and have come up with a few iterations. The original recipe uses “mugs” for measures which I translated into weighted amounts. I found the original recipe too sweet for us, but it’s just a question of taste. I then looked at what you could add………………….
To which I subsequently added:-
1. Preheat the oven to 170ºC (325ºF)/150ºC (300ºF)/gas mark 3 and line a 1kg (2 lb) non-stick loaf tin with grease-proof (parchment) paper.
2. Mash the bananas with the sugar, salt and vanilla then add the sifted flour. Combine using a figure-of-eight movement with a spatula, do not overmix. It should have a gentle dropping consistency.
3. Pour the batter into the loaf tin and bake for approx. 45 minutes, or until a skewer comes out clean. Leave to cool on a wire rack in the tin, for at least 10 minutes. Remove from tin, allow to cool and enjoy.
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cake in the oven, put the timer on for 5 minutes less than it should take to cook and then check regularly.
3. If you think the cake is browning too much at the edges, cover it with an aluminium foil tent.
4. I’ve substituted two tbsp of flour with two tbsp of expresso coffee powder to produce a delicious coffee cake.
5. I’ve also replaced the sugar with 100g salted caramel and five tbsp maple syrup though, of course, the butter in the sauce now renders it non-vegan but still vegetarian.
6. In theory the cake should keep for a few days in a cake tin but I’ve found it disappears the same day.
7. It’ll keep for up to two months in the freezer.