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
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