» Where foreign and local combine

Interviews and Mini Vegan Banana Cakes


“I am afraid that the pleasantness of an employment does not always evince its propriety. – Jane Austen

For a little over a month now I have been ‘in between jobs’, this has not been something I’ve felt the need to discuss as it is a fact of the economy and a number of other factors (my own fault also, I fully admit that).

I have been applying consistently for positions and this week has seen me have three interviews in two days.

Getting back to impressions and interviews is no easy feat, selling yourself to someone has never been a strong suit, yet finishing a book does amazing things to one’s confidence.

Walking out of the house in business attire with slight sweaty palms and my breathing a little stuttered, there lay bananas in the kitchen becoming more worn down and I kept saying “I must do something with those.”

So after a late afternoon interview yesterday, I came home to see the bananas that needed attention and thought why not make mini vegan banana cakes.

A few weeks ago I had a conversation with a friend about my blog and we discussed banana cake, how it may in fact be a ‘New Zealand thing.’

Google research has not turned up too much information other then a bunch of recipes from within this island nation, so I’m assuming we are in fact right.

And that’s exactly what I did…with a twist.

Mini Vegan Banana Cakes with Chocolate Topping
Makes 12

1 cup plain flour
1 cup oat/almond/rice flour
2 teaspoons baking powder
1/2 cup superfine/caster sugar
1/2 cup oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 cup oat/almond/soy milk


Grease a muffin tin and preheat the oven to 180°C/355F.

Mix the dry ingredients in a bowl.

Add in the liquid ingredients and mix until smooth.

Spoon the mixture into the prepared tin, only filling each two thirds way.

Bake for 10 minutes or until slightly brown and a skewer comes out clean.

Set aside to cool.


Place 50g of vegan chocolate in a heatproof dish (the best size is a ramekin that the mini cakes can fit within) and melt in the microwave for approximately 1 minute, stopping to stir at the 30 second mark.

Set aside to cool for a few minutes and then carefully dip the top of each cake into the chocolate. Place in the fridge or set aside to harden before serving.

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