Ingredients
- 4 ripe (380g) bananas
- 120g silken tofu
- 125ml cold-pressed rapeseed oil
- 120ml maple syrup, plus 1 tbsp
- 60ml almond milk
- 1 tsp vanilla extract
- 300g wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp mixed spice
- 175g frozen mixed berries
Method
- Heat the oven to 170C/fan 150C/gas 4. Line a 25cm x 20cm tin with baking paper, leaving some overhang.
- Mash the bananas in a large bowl with a fork. Put the tofu in a separate bowl and use a hand blender to blitz until smooth.
- Add the oil, 120ml of maple syrup, all the almond milk and vanilla extract, along with the tofu.
- Mix to combine. In a separate bowl, combine the flour, baking powder, bicarb and mixed spice. Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into the prepared tin. Sprinkle the berries over the top. Bake for 40 minutes or until springy to the touch.
- Remove from the oven and, while the cake is still hot, brush the remaining 1 tbsp of maple syrup over the top.
- Leave to cool on a wire rack and then, using the baking paper, lift out the cake and cut into 18 pieces.