Vegan banana & poppy seeds cake

Posted on: June 20th, 2013 by Isabels Free From

Lovely soft and moist cake and could be your favourite too, because it is ever so easy to prepare and the result are delicious.


Perfect for getting those over-ripe bananas in the fruit ball used – don’t let them go to waste!

Vegan banana & poppy seeds cake

1 cake loaf


125g Isabel’s batter mix

125g caster sugar

125g dairy and soya free spread

2 over ripe bananas (about 200-250g)

2 large free range eggs

½ tsp bicarbonate of soda

1 tsp all spices

Zest of one lemon

Juice of half lemon


1. Preheat oven 180C

2. Cream the sugar, spread and all spices until fluffy. Add the eggs one at a time, mixing well between each one. Mash the bananas and pour over the lemon juice and zest.

3. Then add the bananas with lemon juice to the sugar and egg mixture and mix well.

4. Add the bicarbonate of soda to the batter mix flour stirring gently. Then add the flour mix to the egg, sugar  and banana mixture and beat gently to start with until all the ingredients are all incorporated well.

5. Place the cake mix into a lined loaf tin and bake for about 40-45 minutes. Check if the cake is cooked by inserting a skewer, which should come out clean. Leave the cake to cool on a wire rack.


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