225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
100g brown sugar
3 tsp cinnamon or mixed spice
3 large black bananas, mashed
75g vegetable or sunflower oil (weight)
50g pumpkin and sunflower seeds
100g crushed walnuts
Icing:
200g Icing sugar
4 teaspoons of cold water
A few teaspoons of golden syrup
Have a few overripe bananas hanging about? Don’t throw away… Bake this! It’s delicious.
Method
Mash the peeled bananas with a fork and mix in with oil and sugar.
Add the flour, baking powder and cinnamon, and combine well.
Add the seeds and crushed walnuts
Baked in a lined 8in cake tin for about 15 minutes, before checking. Continue baking, checking every 5 minutes until a cocktail stick, popped into the middle of the cake, comes out clean.
Stand to cool and then remove from the tin.
For the icing:
Sift the icing sugar into a bowl, add the water and mix into a thick paste.
Add the golden syrup and make a thick mixture. To make sure it glazes the cake without running off the edges too much check the mixture is thick enough not run off of a spoon.
If it’s really thick, use a pallet knife or back of a large spoon which had been warmed in a glass of hot water, to spread the icing over the cake.
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