Description
A moist, naturally gluten-free banana cake made with almond meal, perfect for a wholesome treat or afternoon tea.
Ingredients
3 ripe bananas, mashed
3 large eggs
1/2 cup honey or maple syrup
1 tsp vanilla extract
2 1/2 cups almond meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
1/4 cup melted coconut oil or butter
Optional: sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), vanilla extract, and melted coconut oil until well combined.
3. In a separate bowl, mix the almond meal, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle sliced almonds on top if using.
7. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve plain or with a dollop of yogurt or whipped cream.
Notes
This cake stores well in the fridge for up to 4 days.
You can freeze individual slices for quick snacks or breakfast.
Try adding dark chocolate chips or chopped walnuts for variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
Keywords: banana cake, almond meal, gluten-free, healthy dessert