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.