Oatmeal banana bread

Preheat the oven to 180°C (top and bottom heat). Melt the unsalted butter in a pan. Lightly grease the cake tin with the melted butter and line the base and long sides with baking parchment.

Combine the remaining melted butter, ¾ of the bananas, eggs, the Verstegen Cookie & Speculaas Spice Mix - Glass Shaker, and the Verstegen Sea Salt in a blender. Blend until smooth. Add the oats, baking powder, and baking soda and blend until smooth.

Fold in the pecans and 3/4 of the slivered almonds. Pour the batter into the cake tin. Halve the remaining banana lengthwise and place it on top of the batter. Sprinkle the remaining slivered almonds over the batter. Bake the cake in the center of the oven for 45-50 minutes, or until golden brown and cooked through. Test the center with a wooden skewer to see if the cake is done. If the skewer comes out clean, the banana bread is ready. If the batter is still wet on the skewer, bake the cake a little longer.