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Warm banana & blueberry cake with a delicious crumble topping sounds like heaven to us. Enjoy with a hot cup of tea for the perfect treat.
Recipe & photography by Kelly Gibney
2 medium All Good Bananas – roughly mashed
5 free range eggs
3 cups almond meal
½ cup sugar ( I like to use a light muscovado sugar)
¼ cup melted butter
1 teaspoon vanilla essence
1 rounded teaspoon baking powder
¼ cup brown sugar
1/3 cup flour (can also use spelt or GF flour)
1 teaspoon cinnamon
4 tablespoons melted butter
1 cup sliced almonds
To top:1 1/2 cup frozen blueberries (do not thaw)
Preheat oven to 170 degrees celsius
Place all the cake ingredients into a food processor and run for a minute or so until it all comes together smoothly. Pour into a square cake tin that has been lined with baking paper.
Place the crumble ingredients (except the almonds) in a bowl and mash together. Add the almonds and stir well. You may need to break up big lumps of crumble with the fork.
Top the cake batter with the blueberries and then sprinkle over the crumble.
Bake for 45 -50 minutes until a cake skewer comes out clean when inserted.
This is wonderful served warm or dusted with icing sugar. Can be stored for up to 4 days in an airtight container.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.