PREP TIME: 15mins COOKING TIME: 65mins

Yes we are still baking banana bread even after hard lockdown! Well I am if I have overripe bananas hanging around in my kitchen.

I love almond anything so it comes to no surprise that I am branching out on my almond cake ‘repetoir’ to include a deliciously light tasting banana bread that the whole family will enjoy.

Like most of my cakes, it is quick and easy to make and I love the fact that its all measured by cups and spoons, so no need to get the scales out.

This is a fool-proof gluten free recipe which freezes well and is perfect to have for breakfast or afternoon tea.

Do keep an eye on the cake whilst in the oven, banana cakes tend to burn at the top.

Getting Ahead: the cake will keep for 3 days (if it lasts that long!) just wrap tightly or store in an air tight container. The cake can be frozen either whole or sliced.

Swaps: you can use any oil you prefer, coconut or vegetable (high quality) will work. You can use maple syrup instead of honey.

SERVING SUGGESTION

A cup of good tea!

WHAT YOU WILL NEED

23 x 30cm loaf tin

INGREDIENTS
  • 1/4 cup extra virgin olive oil
  • 1/2 cup honey (more to taste)
  • 4 large eggs
  • 1 cup mashed very ripe bananas (about two large ones)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb of soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch fine salt
  • 2 1/2 cups almond flour
METHOD
  1. Preheat the oven to 170c. Line your loaf tin with baking paper coming up on the sides, making it super easy to lift the cake out of the tin.
  2. In a large bowl mix the oil and honey until well combined.
  3. Add the eggs and mix well.
  4. Add the bananas, baking powder, bicarb, vanilla, cinnamon and salt and whisk until combined.
  5. Finally add the almond flour and mix well, pour the batter into the loaf pan.
  6. Bake in the oven for 60 minutes or until a cake skewer, when inserted in the middle of the cake, comes out clean. If there is still wet batter visible on the skewer bake for a further 15 minutes.
  7. Remove the cake from the oven and let it cool in the tin for 30 minutes. Lift the cake (holding the baking paper sides) out of the tin and cool completely on a wire rack. (A warm cake is fragile). Enjoy!

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PREP TIME: 15mins COOKING TIME: 65mins

Yes we are still baking banana bread even after hard lockdown! Well I am if I have overripe bananas hanging around in my kitchen.

I love almond anything so it comes to no surprise that I am branching out on my almond cake ‘repetoir’ to include a deliciously light tasting banana bread that the whole family will enjoy.

Like most of my cakes, it is quick and easy to make and I love the fact that its all measured by cups and spoons, so no need to get the scales out.

This is a fool-proof gluten free recipe which freezes well and is perfect to have for breakfast or afternoon tea.

Do keep an eye on the cake whilst in the oven, banana cakes tend to burn at the top.

Getting Ahead: the cake will keep for 3 days (if it lasts that long!) just wrap tightly or store in an air tight container. The cake can be frozen either whole or sliced.

Swaps: you can use any oil you prefer, coconut or vegetable (high quality) will work. You can use maple syrup instead of honey.

SERVING SUGGESTION

A cup of good tea!

WHAT YOU WILL NEED

23 x 30cm loaf tin

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 1/2 cup honey (more to taste)
  • 4 large eggs
  • 1 cup mashed very ripe bananas (about two large ones)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb of soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch fine salt
  • 2 1/2 cups almond flour

METHOD

  1. Preheat the oven to 170c. Line your loaf tin with baking paper coming up on the sides, making it super easy to lift the cake out of the tin.
  2. In a large bowl mix the oil and honey until well combined.
  3. Add the eggs and mix well.
  4. Add the bananas, baking powder, bicarb, vanilla, cinnamon and salt and whisk until combined.
  5. Finally add the almond flour and mix well, pour the batter into the loaf pan.
  6. Bake in the oven for 60 minutes or until a cake skewer, when inserted in the middle of the cake, comes out clean. If there is still wet batter visible on the skewer bake for a further 15 minutes.
  7. Remove the cake from the oven and let it cool in the tin for 30 minutes. Lift the cake (holding the baking paper sides) out of the tin and cool completely on a wire rack. (A warm cake is fragile). Enjoy!

Print Friendly, PDF & Email