Method

Crumble

1. In a bowl, combine rolled oats, flour, coconut oil, and maple syrup. Using your fingertips, rub the coconut oil into the mixture until no large chunks remain and a crumbly texture forms. The mixture should hold together when pressed. Set aside.

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Cinnamon swirl

2. Mix maple syrup, cinnamon, and coconut sugar together until combined. Set aside.

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Cake

3. Preheat the oven to 170°C and grease and line a deep 22cm cake tin (a springform tin works well).
4. In a large bowl, mash the bananas until smooth. Add the coconut oil, maple syrup, eggs, vanilla, and milk, mixing until combined. Fold in the self-raising flour and almond flour to form a smooth batter.
5. Pour half the batter into the prepared tin. Spread the cinnamon swirl evenly over the surface, then top with the remaining batter.
6. Sprinkle the crumble evenly over the top and bake for 45-50 minutes, or until golden and a skewer inserted into the centre comes out clean.
7. Allow the cake to cool before removing from the tin and slicing. Enjoy