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Author Notes: Inspired by an old banana cake recipe my mother had in her recipe folder (torn from an old magazine from the 80s!), I developed this version with an almond twist. For those after a dairy-free version replace the butter with a dairy-free spread like Nuttelex and the milk with a non-dairy alternative such as almond or soy. For an extra kick you can mix in a handful of fresh or frozen blueberries or raspberries or even some chocolate chips. Enjoy for morning or afternoon tea.
grams butter or margarine, at room temperature
cup raw honey
cups mashed ripened banana (approx. 3 small bananas)
cups self-raising gluten-free flour mix, sifted
cup almond meal, sifted
teaspoon baking powder
cup rolled oats (optional)
- Pre-heat oven to 180 C. Grease and line a deep straight-sided loaf pan (11.5cm x 20cm base measurement).
- In a large bowl of an electric mixer, cream butter or margarine and honey until light and fluffy.
- Beat in eggs, one at a time, until well combined. Add in the mashed banana.
- On low speed, beat in combined sifted flour, almond meal and baking powder, alternating twice with the milk. Mix until just combined. At this stage fold in any additional mix-ins by hand, if using, such as raspberries or chocolate chips.
- Pour the mixture in to the prepared pan. Sprinkle over the oats, if using.
- Bake for 45 minutes or until a skewer inserted in to the centre comes out clean. Remove. Cool for 15 minutes in pan. Turn out onto a wire rack to cool completely.
- You can serve slices of the loaf on their own or toasted with a light spread of butter. This cake is best eaten on the day it is made. Store in an air tight container for up to 3 days.
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