Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂
Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)
Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).
In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!