Description
A moist, naturally gluten-free banana cake made with almond meal, perfect for a wholesome treat or afternoon tea.
Ingredients
Scale
- 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