VEGAN KITCHEN – Banana Cakes and Sweet Breads – Old Made New



When we look for a dessert, the misdemeanor that its all about opulence, slapping the poor in the face with overpriced glucose fructose syrup and animal fat derived highway to diabetes dish is evident.

Somewhere along the line, the idea that a “treat” is nothing unless involving a remortgage and coronary heart disease has taken hold. From skin shots of a topless Kardashian served in a million dollar bathtub of champagne, yes not even naked at a million dollars !! through to the 1.65 million diamond fruitcake, just to prove you can sh+t diamonds, things have just got out of hand..

Top 10 Most Expensive Desserts

Lord in heaven yes some people are so poor ALL they have is money…so lets get back to basics, add some common sense to the pot (the thing about common sense is that it’s just not very common is it ?) revist the classic leftover, stop the “rot” baking recipes, old made new, yes our richness is life…

We picked up a crate of rotting Bananas, nice and squidgy and black, shut the door on the approaching fruit flies looking for a quick fix and opened the cupboard to see what we had to cook with.

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The rough draft for cooking and sweetening up our banana bunch was this: “Rotting Banana Cake”

2 1/2 cups of plain flour

1 teaspoon of baking powder

1/2 teaspoon of salt0

6 uber ripe sweaty betty bananas suitable for mashing , (if you are brave let them start turning black, once you fear they are maybe going to be slime get them in there.)

3/4 to 1 cup of sugar

cup of soya milk or provamel soya almond yogurt

1/2 cup of vegetable oil

a squirt of liquid chocolate, powder doesn’t mix well so melt down some dark chocolate, (remember check there’s NO palm oil in your chocolate as those smarmy anti-primate bastards slip it in everywhere in vegan foods !)

and a teaspoon of either salted caramel or vanilla essence..

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Mix it all up and whip whip whip until sticky but still liquid then Line the pan / tray with baking paper or greaseproof paper and pour it in. garnish the top with cut fruits nuts etc.


Preheat the oven at 350 degrees C

Check it after 35 minutes. not to dark on the edges ? put a knife in the middle , is it cooked ? or is there sticky residue on the knife ? pop it back in if there is for another 10 -15 minutes and check again. if it’s getting black on top and still soft in the middle cover with foil and back in.

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We made variation after variation on this recipe. Go ahead, experiment. Try plums and dates, purees, you name it as long as the consistency goes into the tray sticky still liquid with the core ingredients, chances are you will be baking a hit for all palettes and ages.

Serve it with custard, service it with vegan ice cream (checking the back of ice creams .. swedish glaze has NO palm oil at the time of posting this article – owned though by Unilever so check and be sure you are comfortable with what you are buying if in doubt – custard powder is your safe way out)


And Enjoy !!!

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