Tasty Veggy Recipes

Ingredients:
1 cup old fashioned oats
1 cup strong hot tea
1-1/2 cups brown sugar, packed
3 eggs
1 cup oil
2 cups whole wheat pastry flour (or all purpose flour)
1 tsp. baking soda
Pinch salt
1 tbsp. vanilla
3 very ripe bananas, mashed
1/2 cup chocolate chips

Method:
Preheat oven to 350°F. Let the oats soak, covered, in the tea.
In a food processor, cream the sugar, eggs, and oil until fluffy. Add the flour, baking soda, salt, and flavoring, and the oat mixture, and pulse half a dozen times, until just combined. Stir in bananas and chocolate chips.
Pour into greased 10″ tube pan and bake 1 hour, or until a knife inserted in the center comes out clean. Invert and let cool, then unmold onto a cooling rack.

Ingredients:
125g unsalted butter, softened
1/2 cup (125g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
4 ripe bananas, mashed
1 teaspoon bicarbonate of soda
1/2 cup (125ml) milk
1 cup self-raising flour (160g), sifted
1 cup (140g) wholemeal self-raising flour, sifted

Frosting:
125g unsalted butter, softened
3/4 cup (90g) icing sugar
1 tablespoon lemon juice
1/4 cup flaked coconut (or flaked almonds or other chopped nuts), toasted

Method:
Preheat the oven to 180°C. Lightly grease and line a 20cm round cake tin with baking paper.
Cream the butter and sugar in a medium bowl until light and fluffy. Add the eggs one at a time beating thoroughly after each addition. Add the vanilla and banana and beat until combined.
Add the bicarbonate soda to the milk and fold the flours and the milk into the butter mixture in batches until combined. Spoon into the prepared tin and bake for 1 hour or until a skewer comes out clean. Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool.
For the frosting, beat the butter, icing sugar and lemon juice until smooth and creamy. Spread over the cooled cake and sprinkle with toasted coconut.

Serves: 12
Ingredients:
Batter Ingredients:
1/2 cup margarine
1/2 cup sugar
2 egg yolks
1 egg
2 teaspoons baking powder
2 cups flour
1 tablespoon sweet Kosher wine or port
1 tablespoon light cream
Filling:
8 bananas, cut in rounds
A little jam (any one you like)
Lemon juice and a little sugar to taste

Method:
Mix the ingredients of the batter and bake at 350°F in a round pan. Let cool and cut in two, lengthwise. Meantime mix well the ingredients of the filling and let stand for 1 or 2 hours in the fridge.
Fill the cake and let stand for more two hours in the fridge.

Ingredients:
* 2 cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2 tsp. vanilla extract
* 2 tbsp. fresh lemon juice
* 11/2 cups mashed bananas
* 3 cups all-purpose flour
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/2 cup finely chopped walnuts (optional)

Method:
1. Preheat oven to 350. Generously grease and flour a 10-inch bundt pan.
2. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon juice until smooth. Stir in the mashed bananas.
3. In a separate bowl, mix together the remaining ingredients. Fold these dry ingredients into the batter and blend well.
4. Scrape the bottom of the bowl to ensure there are no unincorporated ingredients.
5. Pour the batter into prepared pan and bake for 55 to 70 minutes, or until the cake springs back when gently pressed.
6. Cool for 10 minutes, then invert onto a serving plate and cool to room temperature.

Lemon Glaze

* 3/4 cup confectioners’ sugar
* 2-4 tbsp. fresh lemon juice
* 1/2 tsp. vanilla extract

In a bowl, stir the sugar together with the other ingredients, adding water as required to achieve a thick, but pourable glaze.
Spoon or drizzle the glaze onto the cooled cake.