klebrigen bananen, marmeladen und mandelkuchen

Preparation time 20 minutes + 20 minutes to cool
Baking time 25 minutes
Makes 8
Gluten free | Vegetarian 

Preparation: 

Using a 12 hole muffin tray, lightly grease and line 9-10 of the bases with baking paper (or 8 mini chicha pans with a solid base -11.5x6x2). Preheat the oven to 180°C (conventional) / 160°C (fan) / gas mark 5 / 375°F. In a medium sized mixing bowl combine the almonds, seeds, baking powder, salt, cinnamon and nutmeg in a bowl. In a separate bowl, whisk the mashed bananas, eggs, maple syrup, Azada Olive Oil and vanilla paste together. And in another small bowl, add the baking soda and stir in the lemon juice (to reveal a frothy mixture), and mix into the banana mixture. Next, add the almond mixture to the bananas and stir to combine well. Divide evenly between the tins and add a topping if using (such as sliced bananas). Bake for 25 minutes, until risen firm to the touch. Leave to cool in the tin for 20 minutes then carefully remove and place on a cooling rack. If you want to give your cakes a glossy sheen, lightly brush with warm marmalade.

Chef’s Tip

Remember to use over ripened bananas for the cake. Firm bananas will leave the cake tasting dry and chalky.