This is a great way to use up any overly ripe bananas you have laying around. This cake is soft & fluffy, it was such a big hit it's become one of my favourite cakes to make!
The bananas work so perfectly with the vanilla icing and walnuts - perfect with tea or coffee. If you have a blender, I find it works nicely to blend the bananas with milk first as it creates a nice creamy base for the cake.
3 very ripe bananas
1/2 cup soy milk
1/2 cup raw sugar
1/4 cup coconut sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
Pinch of salt
2 cups self raising flour
1/2 cup walnuts, chopped
1 tbsp vegan spread/butter
1/2 cup icing sugar
1/4 cup soy milk
1️ Preheat oven to 180°C.
2️ Combine the bananas with milk - I added them to my blender and mixed together but you can also mash with a fork. Blending it first makes it super creamy.
3️ Add to a bowl with the apple cider vinegar and vanilla and mix.
4️ Add the flour, salt, sugar. Mix together so flour is mixed through. Pour into a lined baking tray.
5️ Bake for 25 - 30 mins or until skewer comes out clean. Remove and let it sit in the tray for 15 mins before moving to a cooling rack to let it cool completely.
6️ For the icing combine vegan spread with icing sugar and milk. Drizzle on top of the banana bread and sprinkle with walnuts. Enjoy!