Cinnamon Banana Sponge cake

Cinnamon Banana Sponge cake

150 grams dairy free spread
150 grams sugar
1 teaspoon vanilla essence
2 eggs, beaten
800 grams mashed bananas
400 grams of gluten free Flour
1 teaspoon mixed spice or cinnamon
60 grams broken Walnuts (if preferred)
Method
Turn on oven to Gas Mark 4 or 180 Celsius
Line a 8″ diameter round or square deep cake tin.
Add spread and sugar to a bowl and cream using an electric whisk – adding vanilla essence and eggs.
Add mashed bananas, walnuts and mixed spice or cinnamon mix thoroughly.
Using a metal spoon fold in the flour. Once thoroughly but gently folded pour into the tin and bake for 1 hour.
Using a skewer check it is cooked once cooked place on a cooling rack until cool then remove from the tin.

Adaptations:
using two types of gluten free flour adds variety and changes the flavour and texture.  
Swap the walnuts for another nut
Swap the walnuts for dates to be nut free

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