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
Scale
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