So banana bread and cakes have been going crazy at the moment, we hear.

Well, it doesn’t surprise me at all.

Easy to make, delicious and the perfect way to use up those gorgeous spotty bananas.

So many options for recipes ranging from simply banana and flour to elaborate creative cakes.

One of my favourites here is my sticky banana date and walnut bars.

It can be whipped up in minutes and topped with lovely sticky bananas–but this one is a new favourite as well!

What’s the recipe?

Again, incredibly easy to make – just a matter of blending together the ingredients and baking. Exactly the sort of cake I like to make. It combines bananas, oats, ground almonds and a little flour, which makes for a gooey bouncy cake.

The added extras which make it more delicious–popping slightly tart raspberries throughout and either homemade or your favourite shop bought granola on top for a quick, easy and immediately crunchy topping. I used maple and pecan–so good!

The inspiration for this recipe comes from wanting to add a little spring freshness like raspberries, plus incorporating some almond flavours into the banana goodness. I think that the combination of banana, almond and raspberry is wonderful.

I’ve used granola instead of a more traditional crumb topping for ease, and it works perfectly.

Swaps and tips…:

I used spelt flour, but you could use wholemeal, white, rye or buckwheat flours–you’ll get slightly different results, but still good.

Oats and ground almonds–use just oats if you don’t have ground almonds, or blitz whole almonds to create the flour.

Add more spices–nutmeg, clove and ginger would work.

Use any granola you fancy, either homemade or shop bought.

Swap the raspberries for blueberries or blackberries.

Sending all the love, Niki xx