Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and line the cake pan with parchment paper, if using.
- Mash the bananas in a mixing bowl until smooth. Set aside.
- In another bowl, cream the butter and brown sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, blend in the mashed bananas and vanilla extract.
- In a separate dry bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and zests.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Once cooled, dust with icing sugar and top with sliced almonds for decoration before serving.
Nutrition
Notes
This Spiced Banana Almond Cake is incredibly adaptable! Feel free to swap out almond flour for other nut flours or use whole wheat flour if you prefer.
You can also enhance the flavor by adding a hint of cardamom or a few chocolate chips.
For storage, keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheat gently in the microwave for a few seconds before serving, if desired.
Enjoy your baking adventure!
You can also enhance the flavor by adding a hint of cardamom or a few chocolate chips.
For storage, keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheat gently in the microwave for a few seconds before serving, if desired.
Enjoy your baking adventure!