This is a 'stodgy, cakey pud' - nice served with vegan ice cream, soy cream or custard. Good for
using up overly ripened bananas.
4oz/125g./scant half cup vegan margarine
4oz./125g./half cup sugar
4oz/125g./three quarters of a cup self-raising flour
1 tablespoon of cocoa
2 ripe bananas
1 cup soya milk
Mash the marg., sugar, bananas, cocoa and flour together in an oven proof bowl, and then use the
soya milk to mix everything together well. You may need to add a little more soya milk to get a
good cake-mix type consistency. Bake (yes - in the bowl) at 200C/400F for about 20 minutes
until cooked.
using up overly ripened bananas.
4oz/125g./scant half cup vegan margarine
4oz./125g./half cup sugar
4oz/125g./three quarters of a cup self-raising flour
1 tablespoon of cocoa
2 ripe bananas
1 cup soya milk
Mash the marg., sugar, bananas, cocoa and flour together in an oven proof bowl, and then use the
soya milk to mix everything together well. You may need to add a little more soya milk to get a
good cake-mix type consistency. Bake (yes - in the bowl) at 200C/400F for about 20 minutes
until cooked.