Well, I guess I do love a good old black banana recipe. Trouble is, I often have old bananas and I get so bored of making the same thing over and over again. There is more to the banana than plain banana bread – as good as banana bread is – those beauties make awesome pancakes, cupcakes, biscotti and even sticky toffee pudding!
This bundt cake is no exception to the awesomeness. It is incredibly moist, as a banana cake should be, and sweetly but warmly spiced with a spike of cinnamon and nutmeg.
Adapted from Vegan Yum Yum
For one bundt cake – serves about 12:
- 1/3 Cup Vegetable oil
- 1 Container/225g Tofutti Cream Cheese, plain
- 1/3 Cup Plain soya yogurt or milk of choice
- 1 tsp Vanilla
- 3 Medium ripe bananas, mashed
- 2 Cups plain flour
- 1/4 Cup dark brown sugar
- 1 Cup caster sugar
- 2 Tbs Custard powder or cornstarch
- 1 1/4 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 tsp Cinnamon
- Preheat oven to 180ºC/350ºF. Grease a bundt pan with cooking spray.
- Whisk all the wet ingredients (oil – bananas) together in a medium bowl until smooth. In a larger bowl, whisk dry ingredients together (flour – cinnamon).
- Stir the wet mix into the dry, just until fully combined. The mixture should be thick but not dry, add a drop of milk if needed.
- Pour evenly into the bundt pan and bake for about 45-50 minutes or until a skewer comes out without wet batter, crumbs are OK.
- Let cool completely on a wire rack before turning out and dousing, liberally, in icing sugar.