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This get requested by my daughter’s friends all the time. I made it a while back and they just loved it, I wasn’t 100% happy with it with didn’t put the recipe up. I have been promising to re make it and perfect the recipe or them. So here it is.
It’s almost pudding like and as delicious as is it on its own, it’s equally as delicious with a big dollop of yogurt, fresh banana slices, nuts and a drizzle of maple.

  • Serves:12
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400g mashed ripe bananas
300ml almond milk
1 tbsp. apple cider vinegar or lemon juice
1 tbsp. vanilla bean paste or extract
250g coconut sugar or soft brown sugar
60ml light oil or coconut oil melted

350g whole-wheat flour
150g ground almonds
1 tsp bicarbonate of soda
1 ½ tsp baking powder
1 tbsp. ground cinnamon
2 tsp ground cloves

To finish
2-3 bananas halved length ways
A little extra sugar to sprinkle on top
2-3 tbsp. maple syrup


Pre heat the oven to 180°C

line a 20×30 or equivalent baking tin with parchment

In a bowl, mash the banana and add all the other wet ingredients, stir well to combine.

In another large bowl add all the dry ingredients and stir to combine.

Combine the wet into the dry and gentle fold together, do not beat. Pour into the lined tin. Gentle push the halved bananas on top and sprinkle with a little sugar.

Place in the hot oven for 45 minutes or until a skewer comes out clean.

When the cake is ready remove from the oven and brush the maple syrup all over the top of the cake to glaze it.

Allow to cool in the tin before cutting.


  1. Gill Rider says:

    Hi Natalie, I think I might give this a go, but what do think is best – the light oil or coconut oil?

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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