Jamie Oliver’s Banana and Almond Cake
Jamie Oliver's moist banana and almond cake is here to prove cake is a welcome addition to a healthy diet.
From the book
Eat Yourself Healthy
Jamie Oliver shares his best quick and easy recipes for healthy eating
Over 120 dishes that are packed with nutritious ingredients and delicious flavours
Includes a 2-week meal plan to inspire your daily meals
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Introduction
Brilliant bananas and almonds take centre stage in this deliciously moreish chuck-it-all-in cake.
Ingredients
| 500g | peeled ripe bananas |
| 2 | large eggs |
| 250g | ground almonds |
| 1 tbsp | baking powder |
| 1 tsp | ground cinnamon |
| 100g | natural yoghurt, plus extra to serve |
| 100ml | maple syrup, plus extra for brushing |
| 2 tsp | vanilla bean paste |
Method
Preheat the oven to 170°C. Grease a deep 23cm springform cake tin with olive oil and line the base with greaseproof paper.
Put 350g of the peeled bananas into a food processor, crack in the eggs, and add all of the remaining ingredients. Go in with 50ml of olive oil, add a small pinch of sea salt, then blitz until smooth. Tip the mixture into the cake tin and spread out evenly. Slice the remaining bananas and arrange on top, then bake for 45 minutes, or until an inserted skewer comes out clean.
Remove from the oven, brush with a little maple syrup, and leave to cool for 10 minutes. Run a palette knife around the edge of the tin, then release the cake and transfer to a wire rack to cool, or serve warm.
Leftover love: Slice the cake, wrap each portion, and stash in the freezer for another day (up to 3 months). Simply defrost when you want a slice, and enjoy!
ENERGY 216kcal FAT 13.9g SAT FAT 1.6g PROTEIN 6.5g CARBS 19.3g SUGARS 13.9g SALT 0.2g FIBRE 3.3g.
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