Vegan banana cake

• 1/3 cup margarine
• 1 1/2 cups white sugar
• 6 ripe bananas (overripe work best)
• 2 2/3 cups plain flour
• 3 tablespoons baking powder (bi-carb soda works just as well)

Preheat oven to 180C.

Melt margarine . Add in sugar, mix thoroughly.

In a separate bowl, mash the bananas until smooth and creamy.

Add sugar/marg mixture to the bananas and mix well.

Add flour and baking powder slowly, mix until thoroughly incorporated.

Pour into greased cake tin.

Bake for 35 mins.

I've never iced or glazed this. I imagine it would be lovely with a thick chocolatey icing or frosting, though.

Super easy pumpkin soup...

• 1 large butternut squash (or pumpkin of your choice)
• 1 tablespoon curry paste (mild)
• 500 mL sour cream
• vegetable stock

1. Peel and chop the butternut squash, removing all seeds. Place in a large boiler, and add enough vegetable stock to come to half way up the squash.
2. Cook until all squash is cooked - firm, but not hard.
3. Blitz with an emersion blender.
4. Add the curry paste to taste.
5. Add sour cream until a smooth consistency, blending as you add the sour cream.
6. Serve with crusty bread, and a dollop of sour cream on top.