Egg Free Banana Cake
- 2 and a half cups of plain flour
- 2 teaspoons of baking powder
- 1 teaspoon of bicarb
- 300g of chopped pecans
- half a teaspoon of cinnamon
- 400g tin of sweetened condensed milk
- 4 bananas, ripe (2 of mine came from the freezer, which made them easy to mash)
- 250g melted butter
- NO Sugar! That’s not a typo, there is enough sugar in the condensed milk.
- In a large bowl mix the flour, baking powder, bicarb, pecans and cinnamon.
- Melt the butter in the microwave, then combine with the sweetened condensed milk and 2 of the bananas (mash them first).
- Mix the wet ingredients into the dry ingredients, stir well. Pour into a lined baking dish or tin (I used a 20cm x 30cm Pyrex dish, but it doesn’t matter)
- Slice the remaining 2 bananas length ways and lay across the top. If you like, sprinkle the top with a bit of raw sugar, this is entirely optional but it does give a nice crunch.
- Bake in a medium oven for about 45 minutes.
I like that this recipe can be versatile. Take out the bananas and nuts and replace with grated lemon rind and poppy seeds, or a cup of desiccated coconut and a cup of raspberries or blueberries, or half a cup of cocoa powder. Very handy to know if you are cooking for someone allergic to eggs! Also delicious if you don’t have an egg allergy.
Do you cook for someone with an allergy? What sort of foods do you cook? Any hot tips for a mum with an allergy kid?