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Cinnamon spice banana cake with toppings

Everyone has their go-to cake recipe. This is mine! I love the nuttiness from the ground almonds, the light sweetness and of course ample spice – cinnamon and cardamom. It’s actually a recipe from my book Saffron Soul, but I’ve changed a few things☺ You really can edit anything you like – add instead of nuts, dash in some chocolate chips or a handful of coconut flakes! I had actually baked this two days ago and left it in fridge. It tasted great today, but I also smothered it with vanilla yoghurt, cinnamon, a drizzle of Mindful Bites’ yummiest of yum nut butters and some berries and bananas. A real healthful scrummy delicious feast!

100g almonds (or almond flour)
140g spelt or wheat flour
50g of coconut sugar, brown sugar or honey
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
120g coconut oil, melted
60ml almond milk
1 ripe banana, mashed
5 pitted dates or handful of prunes, chopped
juice of an orange, optional
handful of blueberries, optional

Preheat the oven to 180C / Gas Mark 4. Grease and line a loaf tin. In a blender or food processor grind the almonds until they form a flour – if there are a few larger pieces, that’s fine (or simply use almond flour.

Mix together all the dry ingredients in a large mixing bowl, then add the coconut oil, almond milk, banana and dates (or prunes) and mix well. Squeeze in the orange juice and beat the cake mix vigorously with a mixing spoon.

Stir in the blueberries, if using, and pour into the greased cake tin. Scatter a few blueberries over the top as a garnish and sprinkle a little brown sugar over the top. Bake in the oven for around 50 minutes. To check if the cake is cooked, pierce the centre with a fork. If the fork comes out clean, the cake is baked.

When cooked, remove from the oven and leave to cool, then slice and serve with a cup of chai.

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