This cake is easy to make, moist, healthy and delicious.
It’s also really versatile – we vary the ingredients all the time (e.g. substitute banana with apple or pear, substitute poppy seeds and flaxseeds with sunflower seeds and pepitas, etc!).
Nutrition: includes the provision of fibre, protein and micronutrients.
It is gluten-free for those of you who can’t eat gluten.
You can have it for breakfast or as a snack.
Serves: who knows – this depends how big you make the slices!
Preparation time: 10 minutes
Cooking time: 45-60 minutes
- 4 ripe bananas (1 to decorate the top of the cake)
- 2 tablespoons of your choice of sweetener (e.g. honey, maple syrup, low GI sugar, stevia equivalent)
- ¼ cup extra virgin olive oil
- 3 free-range eggs
- 1 teaspoon vanilla extract or the seeds of 1 vanilla pod
- ½ teaspoon cinnamon or mixed spice
- 1½ teaspoons baking powder
- 2 cups almond meal
- ¼-½ cup poppy seeds and flaxseeds
- ¼-½ cup currants (or raisins or sultanas)
- Serve as-is, or with unsweetened yoghurt, ricotta cheese or cottage cheese; and honey or maple syrup; and fruit, e.g. tinned pears in juice (not syrup) or fresh figs
- Preheat your oven to about 160°C.
- Combine 3 of the bananas, the honey, oil, eggs, vanilla, spice and baking soda and lemon/baking powder in a big bowl, and messily mix!
- Add the almond meal, poppy seeds, flaxseeds and currants, and mix in well.
- Lightly oil one “loaf” tin (better than a shallower cake tin, which will make your loaf/cake less moist), and then either line with baking paper, or sprinkle some dessicated coconut on the bottom and edges of the tin to prevent the cake from sticking.
- Spoon the batter into the tin and top with 1 sliced banana.
- Bake for about 45 minutes-1 hour; check how wet the cake is by inserting a skewer. We take it out when it is still a bit wet/sticks a little bit to the skewer, as we like it moist.
- Let it cool before you take it out of the tin.
- Serve as suggested above for breakfast or as a snack!