We're all for eating whatever you like, but if you are sensitive to gluten, or fancy mixing the classic banana-rescue recipe up a bit, this one's just for you. This foodie twist comes from the kitchen of our fashion ed, Charlotte Melling.
210g coconut oil
240g ground almonds
2 tsp baking powder
1 tsp cinnamon
a pinch of salt
maple syrup (or other sweet drizzle like Agar, Honey or Syrup)
Preheat your oven to 200C and line a square baking tray with greaseproof paper.
Peel the bananas and whizz in a blender with the eggs.
In a separate bowl mix all the dry ingredients.
Over a low heat, gently melt the coconut oil before adding to the dry mix.
Combine both mixtures.
Bake for 20 minutes or so (depending on the thickness of your cake)
Once baked, prick some holes in the cake and pour over the maple syrup – as much or as little as you like.
Bake in the oven for five more minutes.
Leave to cool, then cut up and serve.
This recipe originally appeared in our Bananarama round-up in Oh Comely issue 31, available to buy here.