The Slap) and then finished off the cake. By the end of the evening I had eaten a piece covered in Nutella.
We have been enjoying it today for snacks though it is facing harsh competition i the way of nectarines, which have just come into season. Bananas are finally coming down in price again after Cyclone Yasi. So we may start to take them for granted again, but it means that banana cake will once more be commonplace in Melbourne homes.
Previously on Green Gourmet Giraffe
This time last year: NCR: Quinoa Soup and Archeology
This time two years ago: NCR Carrot, Chestnut and Lentil Soup
This time three years ago: Indulgently frugal fudge slice
This time four years ago: Swinging Pancakes
Vegan banana cake
65g vegan margarine
1/2 cup unpacked brown sugar
1 cup mashed banana (I used 2 large ones)
1/4 cup maple syrup
1 1/2 tbsp oil
1 1/2 cups plain flour (I used 1 cup wholemeal, 1/2 cup white)
1 1/4 tsp baking powder
1 tsp bicarb soda
1/4 cup walnuts, crushed with the back of a fork
Cream margarine and sugar (I did this by hand). Beat in banana, maple syrup and oil. Gently stir in flour, baking powder, bicarb soda and walnuts. Spoon into greased and lined loaf tin (or 20cm round cake tin). Bake at 190 C (or 370 F) for 50 minutes or until a skewer comes out cleanly. Cool on a wire rack.
On the Stereo:
Music for Sound Healing: Stephen Halpern