It’s amazing the flavour you can get from one little banana, but that’s all that was in this cake and it is yummy. I was worried when I saw that I only had one banana in the fridge and thought it might not be enough for the cake I had in mind, but if anything more might have been overkill, so I’m pleased that it turned out so well.

I went with the canned coconut milk again, I can’t get over how fabulous it is in baking and teamed with the banana it just makes this cake so very moreish. You could easily enjoy a slice of this cake by itself, ideal with a nice cup of coffee or you could make up a vegan custard and make it into a fully blown dessert. Keep it in an airtight container in the fridge and it will last a couple of days.

The temperature here has dropped about 5 degrees celcius and it’s fantastic, we’ve been able to get out walking again and it’s not like a sauna in the kitchen, which is a huge relief, I’ll need to start thinking about more ‘warming” dishes, maybe even some soups…. I bet the temperature jumps back up in a week!

Beautifully Moist Banana, Walnut & Raisin Cake (vegan & gluten free)

MyInspiration Feel The Difference Range

Yields 8 slices – Ready in 35 minutes

1 cup & 2 tbsps buckwheat flour

¾ tsp baking powder

¼ tsp baking soda

Pinch of Allspice

1 tsp cinnamon

1 cup canned coconut milk

3 tbsp maple syrup

1 Banana, chopped

2 tbsp raisins

8 walnut halves roughly chopped

Method