For the last six months I have had my head down studying Patternmaking at Fashion Tech. Today we graduated! This is the course that I had to leave, because of my health foibles, four years ago, so it has been a poignant day. I am proud of myself and excited for the present and the future.
Life is good.
I am still blown away very time I think about the difference changing the way I eat has made in my life. Switching things up in the kitchen has boosted my recovery, nourished my mind and soothed my soul in ways I never imagined. Vegan home cooking rules. No way would I have found my way back to Patternmaking without the clarity and balance that wholefoods gave brought to my table.
Having said all that… it’s time for cake!
Old school, moist and delicious banana cake. This cake is so easy to make and guaranteed to please. If you plan on sharing the love with your family or friends, don’t fear the vegan-ness – this baby is omnivore approved many times over.
It reminds me of the banana cake that my mama makes. Dare I say it might even give her recipe a run for its money!
Wham Bam Thank You Ma’am Banana Cake
3 ripe bananas, well mashed
1 cup soy milk
1/2 cup rice bran oil
2 tsp vanilla essence
1 cup all purpose flour
1 cup wholemeal flour
1 tsp baking soda
1 tsp baking powder
3/4 cup brown sugar (packed)
What to Do:
Preheat oven to 180°C.
Add wet ingredients to a medium size bowl and mix well.
Sift dry ingredients, except for sugar, into a large bowl. Add sugar and mix in briefly with a fork.
Add wet ingredients to dry in batches, mixing until well combined.
Pour into a lightly greased cake tin and bake on lower rack of oven for 40-50 mins, until an inserted knife comes out clean.
Let cool for 10 minutes before turning on to a wire rack. When cake is cool to touch, top with your favourite icing and dig in.
Makes one 8 inch cake.