CINNAMON SPICE BANANA CAKE

28 mins
Serves 9
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Directions

  1. 1Preheat oven to 160c fan.
  2. 2Preheat oven to 160c fan.
  3. 3Preheat oven to 160c fan.
  4. 4Line an 8” square brownie tin with baking paper.
  5. 5Line an 8” square brownie tin with baking paper.
  6. 6Line an 8” square brownie tin with baking paper.
  7. 7Mash the bananas in a large bowl, then whisk in the sugars, oil, nut butter, vanilla, salt and apple sauce.
  8. 8Mash the bananas in a large bowl, then whisk in the sugars, oil, nut butter, vanilla, salt and apple sauce.
  9. 9Mash the bananas in a large bowl, then whisk in the sugars, oil, nut butter, vanilla, salt and apple sauce.
  10. 10Sieve in the flour, spices, baking soda and baking powder.
  11. 11Sieve in the flour, spices, baking soda and baking powder.
  12. 12Sieve in the flour, spices, baking soda and baking powder.
  13. 13Fold in gently, careful not to overmix.
  14. 14Fold in gently, careful not to overmix.
  15. 15Fold in gently, careful not to overmix.
  16. 16Add to the tin and bake for 28mins ish until cake tester/toothpick inserted comes out clean.
  17. 17Add to the tin and bake for 28mins ish until cake tester/toothpick inserted comes out clean.
  18. 18Add to the tin and bake for 28mins ish until cake tester/toothpick inserted comes out clean.
  19. 19Whilst 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.
  20. 20Whilst 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.
  21. 21Whilst 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.
  22. 22Refrigerate the frosting.
  23. 23Refrigerate the frosting.
  24. 24Refrigerate the frosting.
  25. 25Frost and serve with biscoff spread and crumbled biscuits (optional).
  26. 26Frost and serve with biscoff spread and crumbled biscuits (optional).
  27. 27Frost and serve with biscoff spread and crumbled biscuits (optional).

Ingredients

  • 220 g banana mashed
  • 220 g banana mashed
  • 220 g banana mashed
  • 90 g light brown sugar
  • 90 g light brown sugar
  • 90 g light brown sugar
  • 50 g cane/coconut sugar
  • 50 g cane/coconut sugar
  • 50 g cane/coconut sugar
  • 80 g olive or neutral oil
  • 80 g olive or neutral oil
  • 80 g olive or neutral oil
  • 65 g apple sauce
  • 65 g apple sauce
  • 65 g apple sauce
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 3 tbsp almond/runny nut butter
  • 3 tbsp almond/runny nut butter
  • 3 tbsp almond/runny nut butter
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.125 tsp ginger powder
  • 0.125 tsp ginger powder
  • 0.125 tsp ginger powder
  • 180 g plain flour
  • 180 g plain flour
  • 180 g plain flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 110 ml dairy free whippable cream
  • 110 ml dairy free whippable cream
  • 110 ml dairy free whippable cream
  • 100 g vegan cream cheese
  • 100 g vegan cream cheese
  • 100 g vegan cream cheese
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 50 g icing sugar to taste
  • 50 g icing sugar to taste
  • 50 g icing sugar to taste
  • biscoff spread
  • biscoff spread
  • biscoff spread
  • crumbled biscuits
  • crumbled biscuits
  • crumbled biscuits

Equipment

oven8” square brownie tinbaking paperlarge bowlwhisksieveelectric whisk

Tips

  • Careful not to overmix the batter.
  • Refrigerate the frosting.
  • Serve with biscoff spread and crumbled biscuits (optional).