Spiced banana cake

I learned this recipe when I was 17 in Stroud (UK)'s first Organic cafe and have iterated it ever since, a unique version often remaining behind in places I worked at along the way.

Naturally vegan, and seriously tasty. Pretty healthy too.

You can use over-ripe banana or plantain (the plantain really needs to be soft - to the point wher they look rotten from outside)

This recipe can be done in one large mixing bowl, adding the different stages as you go.

Stage 1

Blend (using a jug or stick blender):
300g ripe bananas/plantain
200g veg oil
180-200g brown sugar
1 thumb sized lump of ginger, peeled n chopped
3 tsp cinnamon
2 tsp mixed spice
1 tsp star anise
1/2 tsp nutmeg
1/2 tsp cloves

Stage 2

Add and mix with a spatula:
80g chopped cashews
80g chopped dark chocolate
80g chopped dates

Stage 3

Add and gently mix:
300g flour (plain or gluten free)
4tsp baking powder

Stage 4

Place mixture in a round or square baking tin lined with greaseproof paper.
Cook @ 170C for 40-50 minutes (until a knife comes out clean)
Place on a cooling rack

Stage 5

Syrup - place in a pan:
1 large glass orange / orange & mango juice
80g sugar
20 cardamom pods, half-crushed

Cook for 20 or so minutes until thickened
Pour syrup (through a seive) while cake is still warm
For extra kick drizzle quality rum before the syrup

Try to allow to cool before tucking in... it's at it's best after being in the fridge for at least 2 hours if you can wait...

This cake tastes really good with (whisked) honey, yogurt and mascarpone!

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★★★★★

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