We’ve used silken tofu in place of eggs in this vegan banana berry traybake, wonderful served with dairy-free yogurt for a sweet breakfast or brunch.
1. Heat the oven to 170C/fan 150C/gas 4. Line a 25cm x 20cm tin with baking paper, leaving some overhang.
2. Mash the bananas in a large bowl with a fork. Put the tofu in a separate bowl and use a hand blender to blitz until smooth.
3. Add the oil, 120ml of maple syrup, all the almond milk and vanilla extract, along with the tofu. Mix to combine. In a separate bowl, combine the flour, baking powder, bicarb and mixed spice. Add the dry ingredients to the wet and mix until just combined.
4. Pour the batter into the prepared tin. Sprinkle the berries over the top. Bake for 40 minutes or until springy to the touch. Remove from the oven and, while the cake is still hot, brush the remaining 1 tbsp of maple syrup over the top. Leave to cool on a wire rack and then, using the baking paper, lift out the cake and cut into 18 pieces.