Moist banana and blue poppy seed cake

Total: 1 hr 15 min. | Active: 35 min.
vegan, lactose-free, gluten-free

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!

Nadia Damaso - Eat better not less

Ingredients

for 15 pieces

Dry ingredients
160 g tiger nut flour
1 tsp baking powder
100 g pecan nuts, chopped
100 g walnut kernels, chopped
⅓ tsp Himalayan salt
1 tsp cinnamon
160 g blue poppy seeds
Wet ingredients
3  bananas (well ripened)
1 dl soya drink
60 ml maple syrup
4  Medjool dates, pitted
150 g frozen raspberries
Toppings & baking
1 handful walnut kernels, coarsely chopped
1 handful pecan nuts, coarsely chopped
1 handful flaked almonds, coarsely chopped
a little  maple syrup
1 handful frozen raspberry

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).

Show complete recipe