Time to get baking

Summer time and holidays and sunshine are predominantly all about barbecues and eating and getting together. I do feel though that barbecues are great for meat, salads and your baps and buns, but the dessert is always forgotten or not really bothered about.
What is good for a barbecue pud? Other than your meringues and trifles, it should be something light.
I’ve come across a recipe that a friend shared with me that will get those taste buds going and you can have a go at baking it yourself.
Be warned it is a little different! Ever made a Vegan cake? It’s the in thing these days, Vegan ticks all the boxes if you have guests as well, and they will bound to love your way of thinking and love the cake itself.
Let’s put you to the test! See how you get on.
Bananas can do the job of the eggs, this is news to me, don’t forget this is a learning curve for me too having never had or even baked Vegan food. Avocado chocolate spread icing – sounds gross if you ask me…. but wait till you taste it before you judge it – my suggestion!
Try this recipe for the banana cake. You will need:
8 very ripe medium sized bananas
350g soft brown sugar
120ml vegetable oil
2 tsp vanilla bean extract
375g self raising flour
A large pinch of salt

Preheat your oven is always the first to do thing, other than washing your hands obviously. Keep it at 160 degrees. Line two 20-cm 8 inch round baking tins with good quality parchment paper.
Mash and beat your bananas together with sugar, until they are smooth with absolutely no lumps, lighter in colour and a little bubbly in texture – this should take approximately five minute in a food mixer. Add the vegetable oil and vanilla, and beat until well combined.
Next, add in the flour and salt and mix until combined. Make sure that there are no lumps. Pour your mixture into the tins spreading the mixture even, all the way to the edges and make a slight well in the middle to ensure the cake rises evenly.
Bake for around 30 minutes until a skewer comes out clean and the sponge bounces back when pressed. When cool, remove the cakes from the tin, trim off and knobbly bits so the tops are nice and flat, then later fill them up with the avocado icing, saving some to give a generous topping.

For the chocolate avocado icing – don’t cringe now before you’ve tasted it, like I mentioned earlier.
100g softened avocado
50g cocoa powder
80 ml maple syrup
45g chocolate chips or chopped chocolate pieces for extra crunch
This one is super easy. All you have to do is throw everything into a blender and blitz until combined! Have a little taste add more maple syrup if its not sweet enough for you.
Enjoy your barbecue with good food and good company… and a sweet, delectable treat!

Sayeh Woodman