Almond Banana Cake

by Lisa Bishop

Ingredients:

3 cups almond flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup organic banana juice
¼ cup sunflower oil
3 large eggs, beaten until smooth
1 tablespoon organic vanilla extract
1 cup very ripe mashed bananas

Method:

  1. Preheat oven to 350°F.
  2. Combine dry ingredients in a big bowl until well-mixed.
  3. Combine banana juice, sunflower oil, eggs and organic vanilla in a separate bowl until smooth.
  4. Beat in mashed bananas into liquid mixture until free of any lumps.
  5. Add the almond flour mixture to the banana mixture.
  6. Cover with a damp cloth to maintain the moisture.
  7. Line two 7 by 4 inch-type loaf pans or an equivalent cake pan with baking parchment. Ensure that the baking parchment is flush against the edges.
  8. Pour in the batter and press down to avoid air pockets.
  9. Bake for 35 minutes. Check that the cake is cooked thoroughly by inserting a long toothpick into the center to see if it comes out clean. The top should be golden, but not dark brown.
  10. Turn out onto baking trays to cool. Serve either with butter, cream cheese icing or alone.

Serves 12


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