For the cake

  • 4 ripe bananas
  • 150g golden caster sugar
  • 65g extra virgin olive oil
  • 3/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • pinch of sea salt
  • 60g grated courgette
  • 1tsp apple cider vinegar
  • 50mls oat milk
  • 200g oat flour - or blitzed up porridge oats
  • 4tbsp cocoa powder

For the topping

  • 2tbsp almond butter
  • 2tbsp cocoa powder
  • 2tbsp agave syrup
  • 50mls oat milk


  1. 1

    Pre-heat your oven to 180c and line a 20x20cm baking tin or dish with baking paper 

  2. 2

    For the cake; mash the bananas with the back of a fork until smooth. Beat these with the sugar and olive oil.

  3. 3

    Combine the oat milk and apple cider vinegar and set aside for 5 minutes.

  4. 4

    Place all of the dry ingredients in a separate mixing bowl and toss these through to roughly mix together.

  5. 5

    Fold the wet and dry ingredients together to form a smooth batter, including the apple cider vinegar mixture.

  6. 6

    Gently stir through the grated courgette and transfer this into your baking dish

  7. 7

    Pop this into the oven for 25-30 minutes, then allow to cool on a wire rack.

  8. 8

    Meanwhile for the topping; beat the almond butter, cocoa, syrup together, gradually pour in the milk whilst mixing until smooth.

  9. 9

    Once the cake has cooled, spread this generously over the top and slice into portions.

Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 14.0g 20%
  • Saturates 2.8g 14%
  • Sugars 26.0g 29%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1139kj/272kcal

Each serving provides

41.0g carbohydrate 4.2g fibre 5.6g protein

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