Allergy free Caribbean banana cake recipe

Ingredients

• ½ cup Nuttlex
• 1 cup sugar
• ½ cup brown sugar
• 3 ripe bananas
• 3 tsp Orgran No Egg whisked with 90mls water until thick
• 1 tbsp vanilla essence
• 2 cups Orgran All Purpose flour
• 1 tsp baking soda
• 1 tsp cornflour
• ½ tsp salt
• ½ cup half and half plain goat’s cheese and goat’s milk, beaten
• 2 tbsp icing sugar for dusting (optional)

Method

• Preheat the oven to 180°C.
• Grease and flour a medium sized square cake tin.
• Cream the Nuttlex and the sugar together.
• Add the bananas, Orgran No Egg mixture, vanilla essence and beat well by hand.
• Sift the All Purpose flour, baking soda, cornflour, salt into a separate bowl.
• Slowly add the flour mixture to the banana mixture until combined.
• Fold in the half and half.
• Pour the mixture into the cake tin and bake for 1 hour or until a skewer comes away clean.
• Cool about 10 minutes before turning it out of the cake tin.
• Dust with icing sugar when cool.