Eggless Banana Cake
This cake is easily adapted to be a vegan recipe. But in my case, I had a few over ripe bananas, and no eggs. How embarrassment!
I have an evil tendency to experiment far too much in the kitchen. And I have to say, I figured bananas would lend themselves to a wonderfully moist cake with or without eggs. And this time I was right. This time it would work - and nobody had to get nailed to anything.
Oh yeah, and it's a quick and simple recipe. I didn't ice it, just sprinkled some icing sugar on the top, serving it within an hour or so. If you wanna ice it - go ahead.
Sift the dry ingredients (flour, baking powder and spices) together.
Mash the bananas. I did this with the honey, oil and vanilla. Then mix these with the dry ingredients. The mixture is more like a dough at this point.
Add enough milk to make a batter (which is runnier than a dough, but just runny enough to pour). Add the poppy seeds at this point, if desired.
Pour into a well greased cake tin, and bake at 180°C (350°F) for about 30 minutes, depending on your oven. You'll smell it when its just about finished cooking.