Luxurious Recipe Made Easy Pistachio Banana Traybake Must-Try

Preheat the oven to 180°C. Line a rectangular baking tray with baking paper then place into the freezer to chill before use.

In a measuring jug, mix together 330ml of oat milk and 2 and ½ small tablespoons of apple cider vinegar. Set it aside for a few minutes.

Sieve 300g of self-raising flour into a large electric mixing bowl along with 1 heaped teaspoon of baking powder, a pinch of sea salt, 2 tbsp of powdered almonds and 240g of caster sugar. With fork, mash one and a half large bananas in a smaller bowl and add in. Give everything a mix.

To the same mixing bowl, add in 150g of butter that has been melted then cooled to room temperature, the milk and vinegar mixture from earlier, then 1 tsp of vanilla extract and 1 tsp of almond extract. Mix together until smooth. Coat 50g of halved pistachios in icing sugar and then add to the mixture. Mix them in.

Transfer the cake batter into your pre-lined tray and use the back of a wooden spoon to spread it around evenly. Bake for 30-35 minutes. It is ready when a toothpick comes out clean and the centre of the cake springs back up when gently pressed, with a golden colour and brown edges.

In a microwave safe mug, put in the dark chocolate chips and 4/5 tbsp of almond milk before heating in the microwave for 2 and ½ minutes.

Immediately spoon the icing onto the warm cake and gently spread it out. Place paper towels underneath the wire rack. Sprinkle cocao nibs and flaked almonds on top and wait for 60 minutes before serving in cubic dimensions.