Banana, Almond and Raspberry Cake with Granola Topping
An incredibly delicious banana, almond and raspberry cake. Easy to make and then topped with a crunchy granola topping – a perfect balance of flavours.
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 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 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 xxx
Ingredients
For the cake
- 3 large ripe bananas
- 120 g medjool dates pitted
- 2 tsp of apple cider vinegar
- 100 ml plant-based milk
- 65 g ground almonds
- 50 g oats of choice
- 100 g spelt flour or flour of choice
- 2 tsp baking powder
- 1 tsp vanilla paste or extract
- 1 tsp almond extract
- 1 tsp cinnamon
To stir in and top
- 150 g raspberries stirred into the mix
- 50 g raspberries on top
- 50 g granola of choice–I used maple & pecan
Instructions
- Preheat oven to 180c. Line or grease a loose bottom cake tin.
- Add the bananas, dates, plant-based milk and apple cider vinegar to a food processor and blitz until smooth.
- Now add other mix ingredients (apart from the raspberries and granola) and blend again until creamy.
- Transfer to a cake tin and then carefully stir in the raspberries.
- Smooth out to the sides, then top with the granola and additional raspberries. Press in a little.
- Bake for 35 -45 minutes, or until it cooked in the middle. Check with a skewer.
- Allow to cool before slicing.
