Banana bread is so hot right now! I haven't come up with a great banana bread recipe...yet. But I have come up with a recipe for banana cake! I first made this last year for my son's birthday and it was such a hit, that my other son wanted a banana skillet cake for his birthday, too!
Preheat your oven to 175°C/280°F.
Mash 1 banana. Add 4 tbsp of maple syrup, 1 tsp vanilla extract, 1 tbsp oil, 1 tbsp cider vinegar, and 8 tbsp of soya milk. Beat until fluffy (you can use a hand mixer for all this if that is how you roll).
Sift 6 tbsp of self-raising flour (or 6 tbsp of plain flour and 1/2 tsp baking powder) with 1 tbsp cornstarch.
Fold the dry ingredients into the wet and beat until fluffy. If the mixture is a bit stiff, add a few more tbsp of soy milk. If it's a bit too thin, add a little more flour.
Pour into a cast-iron skillet (or small cake pan) and bake for 30-40 minutes.
The whole cake is approximately 680 calories, so 1/4 of the cake is only 170 calories. Not bad!!
- I tried making a gluten-free version with 3 tbsp gram (chick pea) flour and 1 tbsp cornstarch, but it turned out more like a flan than a cake. Not bad, though!
- You can substitute sugar or some other sweetener for the maple syrup, but you will need to play around with the flour and soya milk proportions. Don't worry -- the recipe is pretty forgiving!