vegan banana & fig cake

We've been getting lots of bananas almost every week in our organic vegie box - I'm not a big fan of raw bananas, so I've been baking a lot. I love this recipe! Works great in a loaf tin, or as cupcakes. It's not too sweet... mmm.

I have had this recipe so long, and keep on editing it to suit my less sugary tastes.

Vegan Banana Cake

Ingredients
1/3 cup oil (I use a fruity extra virgin olive)
2/3 cup sugar
2 tspn cornflour mixed with 1 tbspn water
1 tspn baking powder
1 cup mashed banana (about 3 bananas)
few drops of vanilla essence

250g plain flour
1/2 tspn baking soda
pinch of salt
1/2 tspn cinnamon powder
1/2 tspn allspice (or a mix of ground ginger, nutmeg and cloves)
1/2 cup milk with 1 tspn lemon juice added (I use soy milk)
7ish dried figs, chopped finely.

Preheat oven to 180C.

Mix together sugar, oil, cornflour mix, banana and vanilla well, until it's all smooth and pastey (this is not a chunky banana cake people!)
Sift in the dry ingredients and lemony milk, mix together until it's all just mixed (don't overwork your cake mix please!) Add the figs and mix through.

Pour into a greased loaf tin or cupcake cups.

For 1 cake- bake for about 45 mins.
For cupcakes- bake for about 20 mins.

Test with a toothpick type device - it will be cooked with the toothpick comes out dry, but with some moist crumbs sticking to it.

Yummy!