Wednesday, 14 May 2014


The Great British afternoon tea is one our traditions that I'm always happy to take part in and one that I hope never disappears. Who is really going to say no to mini cakes, butties and a nice cup of Earl Grey. Absolute heaven! In the spirit of the afternoon tea here is my recipe for delicious banana and almond squares. The bite size morsels are great for sharing with friends and family over a big pot of the nations favourite brew. 

This is another recipe that is great for using up your ripe bananas lying sad and neglected in the bottom of your fruit bowl. Remember my top tip is that if you see your banana's are on the turn then whack them in the freezer. Take them out again an hour before baking and place in a warm place and you will have nice soft mashable banana's which are super easy to incorporate into a cake mix. No excuse for chucking away fruit now. 

Remember: Love Food, Hate Waste!


Banana & Almond Squares

2 Handfuls Flaked Almonds
175g Soft Unsalted Butter
250g Golden Caster Sugar
1 Tsp Vanilla Extract
3 Large Eggs
150ml Greek 
2 Ripe Roughly Mashed Bananas
50g Ground Almonds
225g Self Raising Flour

  1. Take a 20cm square baking tin and grease well. Take one handful of the flaked almonds and spread over the base of the tin and leave to one side.
  2. Get your oven to a toasty 180 degrees (160 fan) ready for you cake batter
  3. In a bowl, beat together the butter and sugar until light and fluffy.
  4. Add in the vanilla extract and then the eggs one at a time, beating
    them into the mix after adding each one.
  5. Add in the yogurt and mix together until all the mix goes pale and you have no streaks of yogurt in the batter.
  6. Add in the mashed banana and mix thoroughly.
  7. Take the ground almonds and flour and add to the batter and carefully fold through until well combined
  8. Tip the batter into your almond lined baking tin and level with a spatula. Sprinkle the second handful of flaked almonds over the
    top of the batter.
  9. Bake for around 50-60 minutes or until golden brown and an inserted skewer comes out clean. Check the cake after around 30 minutes and if the almonds are browning too quick cover with tin foil to stop them from burning.
  10. Remove from the oven and cool in the tin before turning out onto a wire rack. 

Then all you need to do is cut the cake into bite sized (I have a big mouth!) pieces. I got 16 out of my bake but I think you could get 25 canape sized pieces at a push.

Serve with a pot of tea and some egg and cress butties out on the lanai!

It truly is an Afternoon Delight!

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