Moist banana and blue poppy seed cake

Moist banana and blue poppy seed cake

Total: 1 hr 15 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 269 kcal
, Fat: 20 g
, Carbohydrate: 17 g
, Protein: 6 g

Every bite is sheer indulgence and is perfect for satisfying sweet cravings. This banana bread also makes the perfect healthy snack between meals, when we're often on the go. Simply cut it into slices as big as you like, wrap it in cling film or aluminium foil, and store in the fridge for up to a week. Something to reach for when your stomach's rumbling!


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

160g tiger nut flour
1tsp baking powder
100g pecan nuts, chopped
100g walnut kernels, chopped
tsp Himalayan salt
1tsp cinnamon
160g blue poppy seeds

Wet ingredients

3 bananas (well ripened)
1dl soya drink
60ml maple syrup
4 Medjool dates, pitted
150g frozen raspberries

Toppings & baking

1handful walnut kernels, coarsely chopped
1handful pecan nuts, coarsely chopped
1handful flaked almonds, coarsely chopped
a little maple syrup
1handful frozen raspberry
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One baking tin/tray greased with coconut oil or lined with baking paper (approx. 20 x 30 cm)

How it's done

Dry ingredients

Mix all the ingredients in a large bowl.

Wet ingredients

Mix the bananas, soy milk, maple syrup and dates in a food processor (the consistency doesn't have to be 100% smooth and creamy, but can be slightly coarse and runny).

Add the wet ingredients to the dry ingredients and mix thoroughly. Stir in the raspberries right at the end. Transfer the cake mixture to the prepared tin.

Toppings & baking

Scatter the nuts and flaked almonds over the cake mixture, press down gently, drizzle with maple syrup.

Bake for approx. 40 mins. in the centre of an oven preheated to 170°C (fan/convection).

Leave the cake to cool, cut into pieces, decorate with the raspberries. (This cake tastes best the following day, after being stored overnight in the fridge).

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