Wednesday, 14 September 2016

Oaty banana cake: dairy free, egg free recipe





Oaty banana cake - not the world's snappiest title for a bake I'll admit. But sometimes you just have to work with what you're given. And this is one of those times. Much like my Blueberry and Banana Oaty bites these could be described as a cross between a cake and a flapjack. The prompt for making these was as unpoetic as the name - we got to the end of the week, unusually with a hand of overripe bananas languishing in the fruit bowl. I'm not sure what we'd done, but clearly it didn't involve eating bananas.

Initially I'd planned to make a banana flapjack, but between one thing and another this is what happened. And we really liked it - sturdy enough to withstand the rigours of a lunchbox, yet not too heavy that it felt like old fashioned health food. Spiked with sweet mixed spice, the combination of apricots and sultanas makes for a chewy treat. what I particularly like about these is that you could absolutely tailor them to your likes or what you've got in the cupboard.  The second time I made these I was a bit short on apricots so I made up the weight with a handful of dairy free chocolate chips I had in the cupboard.



Oaty banana cake
Dairy free, Egg free, vegan
Serves 16

50g Dairy free spread - I used Pure Sunflower, but Vitalite, or Flora Freedom would work just as well.
2 Tbsp Almond butter
3tbsp Date syrup (Maple syrup would work well too)
2 overripe bananas, mashed
1 apple grated (I used a cooking apple as I had some that we'd picked, but an eating apple would work as well)
250g porridge oats
100g sultanas
85g dried apricots, quartered
35g chia seeds
50g linseeds
1 tsp sweet mixed spice

Preheat the oven to 140 degrees C
Grease and line an 8 inch square brownie tin
In a pan or the microwave melt together the dairy free spread, almond butter and date syrup
Mix this with the mashed bananas, grated apple, and porridge oats. Beat well until blended
Add in the sultanas, apricots, chia, linseeds and sweet mixed spice
Pour into the prepared tin and bake for 45 minutes
Leave to cook and cut into 16 squares

Serve with tea for a grown up and milk for a toddler.

For the ingredients in italics you can swap and change any of these for things you have in, or like more. This isn't the sort of recipe you should go out and buy things for - use what you have in the cupboards on a Sunday and pop the pieces in your lunchbox as you go through the week.

Why not save this recipe on Pinterest to make later


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