I had bananas to use up as I don’t like freckles except on people!
I kind of adlibbed when I made this cake judging roughly what I needed, initially I was going to make a banana flapjack however I had too many bananas and the Great British Bake OFF was on soon!
If you aren’t so brave or mad as I, then half the mixture to make a smaller tray bake.
6 bananas mashed
250 grams Linseeds crushed
200 grams Almonds crushed or ground
300 grams Soft margarine (dairy free)
4 tablespoons Golden syrup/honey/sugar syrup alternatives
2 teaspoons Vanilla extract
200 grams Plain flour (gluten free)
400 grams porridge oats (gluten free)
1 tsp baking powder
4 Eggs beaten
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Oven preheated 180 degrees Celsius Gas mark 4.
Line two baking trays 18x23x3 cm deep or one if only making half of the mixture. I used my grill tray as it is easier and deep.
Place margarine, Golden syrup/honey/sugar syrup alternatives, mashed banana in a saucepan mix with a wooden spoon heat on low until all ingredients blended and dissolved into a caramel colour thick liquid, leave to cool.
In a large bowl, weigh out the dry ingredients add to the bowl and mix together thoroughly make a well in the middle.
Add the eggs and vanilla extract to the cooled wet mixture mix well.
Add the wet mixture into the bowl of the dry mixture folding in carefully until thoroughly blended together.
Ensure the mixture is not too thick or thin add a little more flour if required to thicken or milk/milk substitute to thin the mixture.
Pour into the lined greaseproof/parchment paper tray/s.
Bake for 25-40 minutes depending on size and depth test with a skewer in the centre to ensure thoroughly cooked but do not overcook as the cake will dry out.
Once cooked remove from own leave in tray for five minutes.
Cut into squares, remove and leave to cool on a baking rack.
Enjoy, either hot, cold with or without butter/dairy free spread.
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