Banana and Sweet Potato Cake
We asked people to guess the hidden veg in this dish at a recent event – noone was able to, and everyone was amazed by how delicious it tasted. It’s a great way of encouraging your family to eat more veg. You could also try adding cocoa powder for a chocolaty version.
2 ripe bananas
1 sweet potato (approximately 300 grams or approximately )
300 grams of self-raising flour (or mix of self-raising and brown/spelt flour)
1 tablespoon of chia or flaxseeds
1 teaspoon of baking powder
1/2 a teaspoon of bicarbonate of soda
1 and a half teaspoons of ground cinnamon
1 and a half teaspoons of ground ginger
1 teaspoon of ground nutmeg
90 millilitres of sunflower or vegetable oil
60 mililitres of dairy or non dairy milk
100 grams of raisins or dates (optional)
- Pre-heat the oven to 180C (fan oven)/200C/gas mark 6.
- Lightly grease a loaf tin with a little oil and line with a strip of baking powder baking paper. If you make the paper slightly longer than the tin it’s easier to remove the loaf. You can also make this as cupcakes (makes 12) and reduce cooking time to 25 minutes.
- Peel your sweet potato (save the peel for another dish!). Chop it into small chunks and boil for approximately 10-15 minutes until soft. Drain. You should have around 280 grams of sweet potato once cooked.
- Place the chia or flaxseeds in a small bowl and mix with 2 tablespoons of warm water. Set aside.
- Mash the sweet potato in a mixing bowl. Add the bananas to this and mash them.
- Add the oil, milk and chia/flaxseed mix to your mashed bananas and mix well.
- Put the flour in a separate large mixing bowl. Add the baking powder, bicarbonate of soda, cinnamon, ground ginger and nutmeg. Mix well.
- Pour your mashed banana and sweet potato mix into your flour mix, and stir well. Stir through the raisins or dates if using.
- Transfer the mix to your loaf tin and bake in your pre-heated oven for 50-60 minutes or until a knife inserted into the loaf comes out clean.