Banana bread cake
December 10, 2019
- To make the apple purée, place the apples in a large saucepan and half cover with water. Cook for 30-40 minutes, until they’re very soft (keep checking that all the water hasn’t boiled off). Drain any remaining water and add the apples to a blender or a food processor, and blend until smooth. This can be kept in an airtight container in the fridge for up to 5 days. When you’re ready to make the banana loaf, preheat the oven to 180°C.
- Place the oats into a food processor and whizz until they a flour is formed.
- Mash the bananas with a fork or masher in a large bowl.
- Combine all the ingredients mixing well as you go.
- Grease a 2 lb/1 kg loaf tin with coconut oil, then pour in the mix and bake for around 60 minutes or until a knife comes out almost clean. Leave to cool for at least 30 minutes before removing from tin and serving!
- 5 very ripe bananas
- 300g oats
- 6 heaped tbsp apple purée (see below)
- 1 tsp ground cinnamon
- 1 tsp vanilla powder
- 6 tbsp maple syrup
- 2 tbsp coconut oil, melted plus extra for brushing the tin
- 150g raisins
For the apple purée:
- 3 red apples, peeled, cored and chopped into 1-2cm-ish pieces.