We adore banana cake and fortunately it’s one of those foods that it’s acceptable to eat pretty much anytime of the day! This olive oil and almond version is one of our favourites — it’s gluten and dairy free and you can just pop all the ingredients in a kitchen aid and beat together for 2 minutes and it’s ready for the oven!

It’s that easy!

It’s also great to use up all the half eaten bananas that my daughters have a habit of leaving. I slice up the leftover bananas and pop them in a freezer bag and freeze until I have enough for the cake. You can use the frozen slices straight from the freezer and if you have any leftover they are also great popped into smoothies.

• 3 ripe bananas, plus one sliced to decorate
• 3 tbsp olive oil
• 2-3 tbsp maple syrup, depending on how ripe your bananas are
• 3 eggs
• 1 1/2 cups [or 150g] ground almonds 
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon

Preheat the oven to 180oC and line a baking tin with grease proof paper (I use a 15x25cm tin).  Place all the ingredients in the bowl of a kitchen aid and beat together for 2 minutes or until smooth. Pour into the prepared baking tray and arrange the slices of banana over the top. Place in the oven and bake for 35-40 minutes or until golden and springs back when you lightly press on the top. Remove and allow to cool for 10 minutes before moving onto a cooling rack and slicing.

-Lindsay