Deliciously moist Banana & Almond Cake Recipe—nutty, sweet, and perfect for brunch, dessert, or guilt-free afternoon tea indulgence.
Ingredients You’ll Need
The magic of this Banana & Almond Cake lies in its unassuming, straightforward ingredients. Each one plays a special role—lending flavor, texture, or that beautifully golden finish. Let’s break down what you’ll need so you can see how every piece brings the cake to life:
- Unsalted butter, softened: Ensures a rich, tender crumb and beautifully blends everything together.
- Caster sugar: Brings just the right sweetness, dissolving easily for a light texture.
- Large free-range eggs: Bind the ingredients and add structure—room temperature eggs work best for smooth mixing.
- Ground almonds: Deliver an extra-moist crumb and a deeply nutty undertone that pairs perfectly with banana.
- Self-raising flour (or gluten-free alternative): Lifts the cake for that fluffy, melt-in-your-mouth bite—choose gluten-free if you need.
- Ripe bananas, mashed: The riper, the better! They infuse moisture and intense banana flavor.
- Zest of one lemon: Adds a little brightness to balance the sweet, nutty richness.
- Vanilla extract: Rounds out the flavors with a lovely floral note—pure extract is worth it here.
- Flaked almonds, for topping: Give that irresistible golden crunch on top—scatter generously!
How to Make Banana & Almond Cake
Step 1: Prepare Your Tin and Oven
Start by preheating your oven to 180°C (350°F). Grab a loaf tin and line it with parchment paper while greasing it lightly—this keeps the Banana & Almond Cake from sticking and makes it much easier to lift out when baked.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and caster sugar until the mixture looks pale and fluffy. This step is your ticket to a light, airy cake, so take your time and let the mixer work its magic.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. If the mix looks a bit curdled, don’t panic—once the dry ingredients join in, everything smooths out beautifully!
Step 4: Fold in Ground Almonds and Flour
Gently fold in the ground almonds and self-raising flour, keeping your strokes light so you don’t lose all that precious air you just whisked in. This is where the cakey texture and sweet almond flavor start to shine.
Step 5: Stir in Bananas, Lemon Zest, and Vanilla
Add the mashed bananas, vibrant lemon zest, and fragrant vanilla extract. Stir everything together until just combined—over-mixing can make it dense, so stop as soon as it looks even and streak-free.
Step 6: Pour and Top
Spoon your gorgeous, thick batter into the prepared loaf tin and smooth the top. Scatter over a hearty handful of flaked almonds for that signature look and crisp, nutty topping everyone loves in a Banana & Almond Cake.
Step 7: Bake to Perfection
Bake in the preheated oven for 40 to 45 minutes. When the cake is golden and a skewer poked into the center comes out clean, it’s ready. Let it rest in the tin for 10 minutes, then lift out and allow it to cool completely on a wire rack.
How to Serve Banana & Almond Cake
Garnishes
A dusting of icing sugar always looks pretty, or you can add a few extra flaked almonds for extra crunch. If you want to fancy things up, a drizzle of honey or even a dollop of whipped cream on the side highlights the cake’s moist crumb and nutty top.
Side Dishes
For an afternoon tea, serve Banana & Almond Cake alongside fresh berries and a pot of steaming tea. It’s equally lovely as a comforting dessert after dinner with a scoop of vanilla ice cream or some tangy Greek yogurt.
Creative Ways to Present
Cut the cake into elegant slices, arrange them on a vintage cake stand, and scatter extra lemon zest or edible flowers for a charming dessert table. You can also toast a thick slice and spread with a pat of butter for breakfast—trust me, it’s pure joy!
Make Ahead and Storage
Storing Leftovers
Wrap your Banana & Almond Cake tightly in plastic wrap or store it in an airtight container. Kept at room temperature, it stays perfectly moist for up to 3 days—though it rarely lasts that long!
Freezing
This cake freezes brilliantly. Slice it up, wrap individual pieces in cling film, and stash them in a freezer bag. When you need a quick treat, simply thaw a slice at room temperature or give it a very gentle warm-up.
Reheating
For that freshly-baked experience, warm a slice of Banana & Almond Cake in the microwave for about 10–15 seconds or pop it in a low oven (around 150°C/300°F) for just a few minutes. The gentle heat revives the flavor and brings back that just-baked softness.
FAQs
Can I make this cake dairy-free?
Yes, swap out the unsalted butter for a non-dairy alternative like a good-quality vegan butter. The rest of the ingredients are already dairy-free, so the Banana & Almond Cake comes out just as moist and flavorful.
Can I use regular flour instead of gluten-free?
Absolutely! If gluten isn’t a concern, self-raising flour works perfectly. The cake remains light, tender, and beautifully golden every time.
My bananas aren’t very ripe. Can I still use them?
While very ripe bananas add the most intense flavor and sweetness, you can use just-ripe bananas in a pinch. For best results, try to let them ripen until they’re spotty and fragrant.
Is it possible to bake this as muffins?
Definitely! Spoon the Banana & Almond Cake batter into lined muffin tins and bake for about 20–22 minutes. They make perfect single-serve treats for lunchboxes or snacks on the go.
What if I don’t have flaked almonds for the topping?
No worries—try using chopped almonds, pecan pieces, or even a sprinkle of coarse sugar. Each option adds a lovely crunch and makes your Banana & Almond Cake truly your own.
Final Thoughts
Don’t wait until your bananas are totally forgotten in the fruit bowl—make the most of them with this cozy, foolproof Banana & Almond Cake! It’s one of those recipes that always gathers friends and family around the table. Give it a try and see if it doesn’t become your new favorite bake, too.
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Banana & Almond Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Banana & Almond Cake is a light, naturally gluten-free delight, featuring ripe bananas, ground almonds, and a zesty hint of lemon. Perfectly moist and subtly sweet, it’s wonderful for afternoon tea or as a comforting dessert.
Ingredients
Main Ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- 3 large free-range eggs
- 125 g ground almonds
- 100 g self-raising flour (or gluten-free self-raising flour)
- 2 ripe bananas, mashed
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Topping
- A handful of flaked almonds, for topping
Instructions
- Prepare the Oven and Tin: Preheat your oven to 180°C (350°F). Grease and line a loaf tin with parchment paper to prevent the cake from sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy. This helps to incorporate air for a light cake texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure the batter is smooth and evenly combined.
- Incorporate Dry Ingredients: Gently fold in the ground almonds and self-raising flour, taking care not to overmix, which could affect the cake’s lightness.
- Add Flavors: Stir in the mashed bananas, lemon zest, and vanilla extract until just combined. The bananas keep the cake moist while lemon zest adds a refreshing hint.
- Fill and Top: Spoon the batter into the prepared tin, smoothing the top with a spatula. Scatter flaked almonds evenly over the surface to add crunch and flavor.
- Bake: Bake for 40–45 minutes, or until a skewer inserted into the center of the cake comes out clean. The top should be golden and the cake springs back when lightly pressed.
- Cool: Allow the cake to cool in the tin for 10 minutes, then carefully lift out and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute the butter with a plant-based spread and ensure your gluten-free flour blend is dairy-free.
- Customize the recipe by adding chopped dark chocolate or a pinch of cinnamon to the batter for extra depth of flavor.
- This cake keeps well in an airtight container for up to 3 days, or can be frozen (well-wrapped) for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg