- 50g butter, plus a little extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 3 tbsp honey or maple syrup
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 ripe bananas, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 1 apple, peeled and grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 250g rolled oats
- 85g dried apricot, chopped
- 100g raisin
- 85g mixed seed (we used pumpkin and sunflower)
Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.