Four Great Banana Cakes

We here at Chakra are committed to telling you the whole truth. We don't hide anything, although we have our own perspective, which is independent and not dictated to us by the GBC. At CHAKRA, although we are friends with the GBC, we only present our own views. We speak of our own free will.

Bhagavat Dharma Dasa and Akinchana Devi Dasi.
from the book Great Cakes without Eggs, ©
Bhima Books,
reprinted with permission.

BANANA LEMON CAKE

METRIC	IMP.	US.
225g	8 oz	2 cups	white self-raising flour
½ tsp.	½ tsp.	½ tsp.	bicarb.
pinch	pinch	pinch	of salt
175g	6 oz	¾ cup	sugar
175g	6 oz	¾ cup	butter
150ml	¼ pint	½ cup	milk
2	2	2	medium bananas
½ tsp.	½ tsp.	½ tsp.	lemon juice
3	3	3	drops lemon essence

Preheat the oven to 180C/350F/gas mark 4

Use three 15cm/6 inch sandwich tins.

Cream together the butter and the sugar until light and fluffy. Beat thoroughly, stir in the lemon essence and mashed bananas until blended. Sift flour, soda and salt together. Mix milk with lemon juice to sour the milk, then stir both into the creamed mixture until combined.

Grease and line the sandwich tins. Divide the mixture evenly between the three tins. Bake for 25-30 minutes or until light brown. Turn on to wire racks to cool.

BANANA AND WALNUT CAKE

METRIC	IMP.	US.
200g	7 oz	1 ¾ cups	white self-raising flour
¼ tsp.	¼ tsp.	¼ tsp.	baking powder
¼ tsp.	¼ tsp.	¼ tsp.	bicarb.
pinch	pinch	pinch	salt
175g	6 oz	¾ cup	caster sugar
100g	4 oz	½ cup	butter
3 tbs.	3 tbs.	3 tbs.	yoghurt
3	3	3	large bananas
50g	2 oz	½ cup	walnuts, finely chopped

Preheat the oven to 180C/350F/gas mark 4

Use two 23cm/9 inch sandwich tins.

Line and grease the sandwich tins. Sift the flour, baking powder, bicarb and salt into a bowl.

Cream the butter and sugar until light and creamy. Mash the bananas and mix into the creamed butter. Add the dry ingredients, one third at a time, alternately with the yoghurt, beating well after each addition.

Stir in the walnuts and spoon into the prepared tin. Bake the cakes for about 30 minutes. Cool on a wire rack.

BANANA AND MAPLE SYRUP TEABREAD

FOR THE CAKE;

METRIC	IMP.	US.
275g	10 oz	2 ½ cups	white self-raising flour
1 tsp.	1 tsp.	1 tsp.	baking powder
175g	6 oz	¾ cup	soft brown sugar
75g	3 oz	¼ cup	maple syrup
6 tbs.	6 tbs.	6 tbs.	vegetable margarine
2	2	2	medium bananas
150ml	¼ pint	½ cup	water
½ tsp.	½ tsp.	½ tsp.	grated nutmeg

FOR THE ICING;

METRIC	IMP.	US.
75g	3 oz	¾ cup	icing sugar
1	1	1	small lemon, grated rind and juice

Preheat the oven to 180C/350F/gas mark 4

Use a 450g/1 lb loaf tin.

Lightly grease the loaf tin. Sift the flour, nutmeg, sugar and baking powder into a bowl. Put the maple syrup and margarine in a saucepan with the water. Stir until the margarine has melted, then put aside to cool a little.

Mash the bananas and stir into the melted mixture. Pour into the flour and stir until evenly mixed. Pour into the loaf tin and bake for 1 hour 5 minutes. Turn out and cool on a wire rack.

Icing. Sift the icing sugar and add enough lemon juice to make a thick icing. Stir in the rind and pour over the cooled cake. Slice the remaining banana and arrange on the top. Serve in slices, spread with butter.

BANANA-ALMOND LOAF

METRIC	IMP.	US.
225g	8 oz	2 cups	white self-raising flour
½ tsp.	½ tsp.	½ tsp.	baking powder
¾ tsp.	¾ tsp.	¾ tsp.	salt
100g	4 oz	½ cup	sugar
100g	4 oz	½ cup	butter
2 tbs.	2 tbs.	2 tbs.	milk
4 tbs.	4 tbs.	4 tbs.	sour cream
3	3	3	medium bananas
100g	4 oz	1 cup	chopped almonds
1 tsp.	1 tsp.	1 tsp.	grated orange peel

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Sift together the flour, baking powder and salt. Cream the butter and sugar until light and fluffy. Add the sour cream and orange peel, beating well. Mash the bananas, combine with the milk and add to the creamed mixture alternately with the flour mixture. Beat until smooth after each addition. Stir in the nuts. Turn into the greased loaf tin. Bake for 45 to 50 minutes. Leave to cool in the tin for 10 minutes, and turn out onto a wire rack.

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