Moist banana and blue poppy seed cake

Total time: 1hr 15m
Preparation Time: 35m

For 15 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 269 Kcal, 6g Protein, 17g Carbohydrates, 20g Fat


  • Dry ingredients
  • 160 g tiger nut flour
  • 1 tsp baking powder
  • 100 g pecan nuts, chopped
  • 100 g walnut kernels, chopped
  • 0.33 tsp Himalayan salt
  • 1 tsp cinnamon
  • 160 g blue poppy seeds
  • Toppings & baking
  • 1 handful walnut kernels, coarsely chopped
  • 1 handful pecan nuts, coarsely chopped
  • 1 handful flaked almonds, coarsely chopped
  • a little maple syrup
  • 1 handful frozen raspberries
  • Utensils
  • One baking tin/tray greased with coconut oil or lined with baking paper (approx. 20 x 30 cm)

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  • Dry ingredients

    Mix all the ingredients in a large bowl.
  • Toppings & baking

    Scatter the nuts and flaked almonds over the cake mixture, press down gently, drizzle with maple syrup. Bake for approx. 40 mins. in the centre of an oven preheated to 170°C (fan/convection). Leave the cake to cool, cut into pieces, decorate with the raspberries. (This cake tastes best the following day, after being stored overnight in the fridge).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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