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 a honey and 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 flavour boost you can mix in a handful of fresh or frozen blueberries or raspberries or even some chocolate chips. Enjoy for morning or afternoon tea.
- Prep time 15 minutes
- Cook time 45 minutes
- Serves 10-12
unsalted butter, softened
1 1/2 cups
mashed ripened banana (approx. 3 small bananas)
1 3/4 cups
self-raising gluten-free flour mix, sifted
almond meal, sifted
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, beat butter and honey until pale and creamy.
- Beat in eggs, one at a time, until well combined. Gently beat in the mashed banana until just combined.
- Stir 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, if using, such as raspberries or chocolate chips.
- Pour the mixture in to the prepared pan and smooth over the top. 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. Store in an air tight container for up to 3 days.