So my banana cake recipe is finally up! It’s taken a little while to get to you as I’m super busy working on lots of exciting projects at the moment, which is wonderful if not a little crazy.
I love being busy and challenged, but there’s just not enough time in the day!
But back to the cake. Banana cake is a classic, but for a reason, right? One of the best ways to use up those sweet overripe bananas with their incredible natural sugars.
But as an extra little treat, I’ve added some gorgeous caramelised bananas to the top of the cake.
You can eat this on its own or with spread with some peanut butter and jam–even better!
Enjoy, Love Niki xx
Jeremy
It doesn’t say what size tin?
Niki
I used a 2cm loose bottomed cake tin xx
Radhapriya
Hi Niki,
Is there something other than the oats I can put in there? We don’t really have gluten free oats in this country. Coconut perhaps? I know it doesn’t behave the same as oats. Hmmmm?
Niki
Hi Radhapriya
Would you use standard oats? Otherwise I think you could try desiccated coconut or buckwheat flour.
Love
Niki xxx
marisa lolli
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Niki
I hope you like xx