Mix the flour, sugar, poppy seeds and baking powder in a bowl.
Peel and mash the banana with a fork, then add it to the bowl.
Squeeze the lemon and pour the juice into the bowl. Mix well. Add the plant milk and almond purée. Mix well.
Pour the mixture into a greased or lined cake tin.
Decorate the cake as desired (with banana, oatmeal, coconut, etc.).
Bake in the oven for 40 to 50 minutes (depending on the power of your oven).
Carry out the “knife test” to make sure the cake is cooked through. Stick the blade of a knife into the cake: if it comes out clean, the cake is cooked!
Recipe Notes
Noémie’s tip: If you’ve got leftover stale cake, now’s the time to try my “Cake perdu” recipe.
This article was written by Noémie Nutrition, a qualified nutritionist in Lausanne. You can find her here.