1 C flour (wholewheat if you have it)
¼ C oil
½ tsp baking soda
1 tsp baking powder
½ C sugar
¼ tsp salt
2 bananas, very ripe, mashed
¼ C soy milk
¼ tsp balsamic vinegar
1 Tbsp icing sugar, for dusting
- Mix soy milk and balsamic vinegar and leave for five minutes to curdle. Combine the flour, baking soda, baking powder and salt in a bowl.
- Beat oil and sugar with a hand-held mixer for two minutes. Add the soy milk mixture and beat until just mixed. Add the mashed bananas and beat until smooth. Gradually add flour to the mix, beating in after each addition until mixture is smooth. Do not over-beat.
- Line a 23cm square pan with parchment paper and brush with oil. Pour in the batter and bake for 25 to 30 minutes in a 180 degrees Celsius oven, or until a toothpick inserted in the centre comes out clean.
- Place cake on a wire rack for 15 minutes then remove from tin using the parchment paper and return to rack to cool thoroughly. Dust with icing sugar, cut and serve.