This cake recipe is made with Passover store cupboard ingredients. Quick and easy to make. Useful any time as a dessert or for tea. It is even delicious without the icing if you want to make the recipe less sweet.
Preparation Time: 20 minutes
Cooking Time: 1 hour plus 10 minutes to cool
Serves: 8-10 people
125g non-dairy margarine, softened, plus extra to grease
125g brown sugar
2 large eggs, lightly beaten
50g smooth apple sauce
4 very ripe bananas, about 375g peeled weight, mashed
1½ teaspoons cinnamon
150g cake meal or fine matzah meal
1 teaspoon Passover baking powder
For the icing
75g non-dairy margarine, softened
100g icing sugar, sifted
50g brown sugar
Dried banana chips, optional, to decorate
Preheat oven to 180°C.
Grease and line the base and sides of a 900g loaf tin with baking parchment.
Beat butter and brown sugar in a large bowl with a handheld electric whisk until pale and creamy.
Gradually whisk in eggs, then apple sauce. Stir in the bananas.
Add the cinnamon, matzah meal, baking powder and a pinch of salt. Fold together with a large metal spoon (mixture may look a little curdled). Transfer into the prepared cake tin.
Bake for 50min-1hr, or until risen and a skewer inserted into centre comes out clean.
Leave to cool in tin for 10 minutes, then take out and cool completely on a wire rack.
For icing, whisk together margarine and both sugars until smooth. If needed, add a teaspoon of water to loosen.
Spread over top of cooled cake.
Decorate with banana chips positioned upwards giving a spiky appearance.