I think the mark of a good cake, is the speed at which it is eaten.
This was all that was left by the time I got around to photographing it! One little crumbly slice left.
This is probably my second favourite cake recipe:
Banana and Chocolate Chip Cake.
Makes one large cake
12 oz butter
12 oz golden caster sugar
2 very ripe bananas
12 oz self raising flour
Teaspoon of baking powder
Splash of oatly
Bar of dark chocolate
Cream the butter and sugar together. Smash the ripe bananas into a bowl with a fork until they look like baby food. Add to the sugar and butter mix, and stir together. Add the flour, vanilla, cinnamon and baking powder. Stir together until smooth and add a splash of oatly so that the mixture is creamy. Hack at the chocolate into large triangle chunks and add to the cake mix. Line two cake tins with butter and baking parchment and bake at 160c for around 25 minutes, depending on your oven.
Once the cakes are cooled, make up a bowl of chocolate frosting and sandwich the two cakes together. Place on a cute plate and cover the whole cake in buttery creamy vanilla frosting and sprinkle with cinnamon and sprinkles. Enjoy with a glass of Sailor Jerry and apple juice.
In other news, I have an article and a recipe featured on the brilliant blog, In Search of a Full Stomach. The lovely Lindsey has begun Vegan Month, so follow her travels through delicious recipes, eating out, and plenty of guest blogs.
Here is my article about the Vegan Pantry:
Here is my recipe for Butternut Squash Risotto: