Allergy free banana spice cake recipe

Ingredients

• ½ cup Nuttlex
• ¾ cup light brown sugar, firmly packed
• 2 tsps Orgran No Egg whisked with 70mls water until thick
• 2-3 ripe bananas (about ¾ cup), mashed
• ¼ cup goat’s milk
• 1 tbsp lemon juice
• 1 tsp vanilla essence
• 1½ cups Orgran all purpose flour
• 1½ tsps baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 level tsp ground cinnamon
• Pinch ground cloves
• Pinch ground nutmeg
• Icing sugar, for sprinkling

Method

• Heat oven to 180°C.
• Grease and flour a 20cm square slice tin.
• Using an electric mixer, cream the Nuttlex and brown sugar in a large mixing bowl.
• Beat in the No Egg, goat’s milk, lemon juice, vanilla essence and mashed banana until blended.
• Combine the remaining dry ingredients and spices in a separate bowl.
• Stir the dry ingredients into the banana mixture until just combined.
• Spread the cake mixture in the prepared slice tin.
• Bake for 25-30 minutes or until cooked through.
• Sprinkle with icing sugar.