Banana, Almond and Raspberry Cake with Granola Topping.

So banana bread and cakes have been going a bit crazy at the moment we hear. Well, 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 to 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 through out and either homemade or your fav 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 in the form of 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 any of the following; wholemeal, quality white, rye, buckwheat – you’ll get slightly different results of course but still good. 
  • Oats and ground almonds – You could use just oats if you don’t have ground almonds. Remember you can blitz whole almonds to create a flour 
  • Feel free to add more spices – nutmeg, clove and ginger would work 
  • You can use any granola you fancy either homemade or shop bought 
    Fruits – you could swap the raspberries for blueberries or blackberries 

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share x @rebelrecipes #rebelrecipes

Sending all the love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  8-10 servings
  20 minutes preparation time
  45 minutes cook time


  • 3 large ripe bananas
  • 120g medjool dates pitted
  • 2 tsp of apple cider vinegar
  • 100 ml plantbased milk 
  • 65g ground almonds 
  • 50g oats of choice
  • 100g spelt flour or flour of choice 
  • 2 tsp baking powder
  • 1 tsp vanilla paste or essence 
  • 1 tsp almond essence 
  • 1 tsp cinnamon 

To stir in and top;

  • 150g raspberries stirred into the mix
  • 50g raspberries on top 
  • 50g granola of choice – I used maple & pecan


  1. Preheat oven to 180c. Line or grease a loose bottom cake tin.
  2. Add the bananas, dates, plantbased milk and apple cider vinegar to a food processor and blitz until smooth. 
  3. Now add other mix ingredients (apart from the raspberries and granola) and blend again until creamy. 
  4. Transfer to a cake tin and then carefully stir in the raspberries. 
  5. Smooth out to the sides, then top with the granola and additional raspberries. Press in a little. 
  6. Bake for 35 -45 minutes, or until it cooked in the middle. Check with a skewer. 
  7. Allow to cool before slicing. 

Thank you so much for following my blog and cooking my recipes!

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