This gluten free Autumnal bake is ideal to use up black bananas which otherwise may go to waste. Combined with brambles (blackberries) forraged from the hedgerows it's an economical treat. Moist and moreish, Banana, Bramble and Almond Traybake is perfect served with a cuppa or as a dessert with lashings of custard.
Brambles have got to be the original foraged food. Everyone knows what they are and they're easy to find and identify. I have vivid memories of picking them along old railway lines as a child with my Grandma Corntown - plus the inevitable accompanying purple stained fingers and scratches from their thorns (and the occasional nettle sting into the bargain). There's been a bumper crop this year and its not too late to head out to the hedgerows and take advantage of free food! (for any sassenachs brambles = blackberries)
Todays recipe is based on one that I spotted in a running magazine for Blueberry and Banana Bread. But as is my want I played around with it a bit, swapping out the blueberrys for brambles, upping the quantity of honey and fruit and using a shallow tin and a shorter cooking time for a traybake. The result is a real taste of Autumn which is equally delicious as a cake or as a pudding with lashings of custard. It's the most perfect use for black bananas. The blacker the better for pretty much any baking that uses them. Did you know you can freeze over ripe bananas to use at a later date? I always have some in the freezer ready to whip up a smoothie, muffins, banana loaf and now this.
Banana, Bramble and Almond Traybake
To be fully GF please usure that you use Gluten Free Baking Powder
4 Bananas
3 Free Range Eggs
4 Tbsp Honey
300g Ground Almonds
1 tsp Baking Powder/Gluten Free Baking Powder
150g Brambles
Preheat oven to 180c degrees.
Line a 23 x 23cm square cake tin with baking paper
Mash bananas, beat eggs and combine in a large bowl along with the honey.
Fold in the ground almonds, baking powder and brambles.
Tip into the prepared tin and smooth.
Bake for 40 minutes or until the top springs back when lightly pressed.
Leave to cool in the tin, then remove and cut into pieces.
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