One egg banana cake with orange icing

One Egg Banana Cake

Originally published as “Banana Cake” in The Central Queensland Herald, Thursday the 14th June 1951

The cake in the photo above is made with all vegan ingredients.


3 mashed bananas

1/4 lb or 120gm of butter or dairy free margarine

1 cup of sugar (these are 240 ml or standard US cups)

1 egg or equivalent of vegan egg substitute

2 cups of plain or all purpose flour

1 1/2 teaspoons of baking powder

1 cup of milk or soy milk

1/2 teaspoon bicarbonate of soda (known as baking soda in some countries)


Preheat your oven to 180 degrees C or 350 degrees F

Grease a 22 cm or 9″ cake tin or other cake tin of similar size

Cream the sugar and butter together

Add the beaten egg

Mix in the mashed bananas

Gently mix in the siftted flour and baking powder

Dissolve the bicarb soda in the milk and add it to the batter

Bake for 1 hour or until cooked

If desired top with lemon, chocolate or orange icing.

Eggless Fruit Loaf

Eggless Fruit Loaf

Originally published in The Mercury (Hobart), on the 21st of August 1952. This recipe is not only great for anyone who can’t eat eggs, it’s also dairy free and with one little substitution it’s vegan too!

The cup sizes in this recipe are 240ml, although you can use a metric cup.
Each tablespoon is 20ml or 4 teaspoons.


2 cups of water

2 cups sugar

2 cups of mixed fruit

2 tablespoons (8 teaspoons if you’re in the US) of beef dripping. If you want to make a vegan cake you can use vegetable shortening.

4 cups of flour

1 teaspoon each of:
Mixed spice (or allspice)
Baking soda (also kown as bicarb soda in some countries)

A pinch of salt.

You’ll also need a 22cm or 9″ diameter springofrm pan or large loaf tin

Butter or margarine to grease your tin

A piece of baking paper cut to the shape of your cake tin


Preheat your over to 180°C or 350°F

Grease and flour your cake tin.

Put the water, fruit, sugar, shortening and baking soda in a saucepan and boil gently for 5 minutes.

Allow to cool.

Sift all of the dry ingredients together.

Mix the fruit mix into the dry ingredients.

Pour into the cake tin and cover the top of the mixture with baking paper. This will stop the top of the cake from overcooking.

Bake for 1 hour or until cooked. The time it takes will depend on your oven and the shape of the cake tin you’ve chosen.