Craving a delicious and healthy solution for overripe bananas? Look no further than our Almond Banana Cake recipe.
This delectable treat combines the sweetness of ripe bananas with the nutty richness of almond meal. Whether you’re gluten-free, paleo, or simply seeking a tasty indulgence, this recipe has you covered. Don’t wait—start baking with those ripe bananas!
Key Almond Banana Cake Ingredients & Why
Almond flour adds rich, grain-free texture to the gluten-free banana cake.
Mashed overripe bananas naturally sweeten and moisten the cake for the best flavor.
Honey or maple syrup
Honey or maple syrup adds extra sweetness.
Arrowroot starch/flour gives the cake structure; cornstarch can be a substitute.
Baking powder and baking soda are leavening agents for a rising cake.
Eggs bind and structure the cake.
Coconut oil or vegan butter
Coconut oil or vegan butter adds moisture and richness.
Cocoa powder or chocolate chips
Cocoa powder or chocolate chips infuse chocolate flavor; chocolate chips make a 2-ingredient frosting.
All-purpose flour, when used, provides added structure to the cake.
How Do You Make The Best Almond Banana Cake?
- Melt 1/4 cup of butter, reserving 2 tablespoons for the bundt pan. Brush the pan’s sides and bottom with this butter. Next, mix brown sugar, cinnamon, nutmeg, and almonds. Sprinkle half of the brown sugar mixture onto the pan’s bottom and set aside the rest, which you’ll combine with the remaining melted butter.
- Blend 1/4 cup butter and granulated sugar in a bowl. Add eggs one at a time, then mix in orange peel and banana for a smooth mixture.
- Combine all-purpose and whole-wheat flours, baking powder, soda, salt, banana mixture, and buttermilk. Stir until thoroughly blended.
- Pour half the batter in the pan, add the brown sugar mixture, and top it with the remaining batter for a delicious treat.
- Bake at 350°F until a skewer is clean, about 50 mins. Cool on a rack for 5 mins, then invert onto a plate. Enjoy the cake warm or cool.
Pro Tips For Making Almond Banana Cake Recipe
- They’re sweeter and easier to mash, enhancing the cake’s flavor.
- Add chocolate chips or nuts for texture and flavor. Skip the ganache and sprinkle chocolate chips on the batter before baking.
- Use a metal loaf pan for even baking and avoiding sogginess.
- Cover the top with foil during the last 15-20 minutes of baking.
- Ensure the cake holds its shape and doesn’t crumble by letting it cool thoroughly before slicing.
- Keep the cake airtight at room temp for 3 days or in the fridge for a week. Freeze for up to 3 months.
How to Store Almond Banana Cake
- Enjoy your cake within two days? Store it at room temperature in a sealed container.
- For future indulgence, pre-slice the cake into one-inch pieces, wrap in waxed paper, then plastic wrap, and place in an airtight container.
- Slice and store this cake in sealed airtight containers on your countertop or in the fridge for 3-4 days.
- Leftovers? Keep them fresh in an airtight container.
- Keep your bread fresh in a cool, dry place for 3 days. Refrigerate for an extra 3 days or freeze after baking and cooling.
Can You Freeze Almond Banana Cake?
- You can freeze almond banana cake by placing individual frosted pieces on a tray, then transferring them to a freezer-safe container once frozen. The article also recommends wrapping mega flavorful cakes like banana cake for optimal flavor after freezing/thawing. For almond flour banana bread, wrap it in foil or plastic wrap, then store it in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Freezing almond banana cake is simple. Start by freezing individual frosted pieces on a tray, then transfer them to a freezer-safe container once they’re frozen. For cakes rich in flavor like banana cake, wrapping them in multiple layers, as explained in the article, enhances their taste after the freezing and thawing process. If you’re freezing almond flour banana bread, wrap it in foil or plastic wrap, then place it in a freezer bag for storage of up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature before serving.
- Freeze almond banana cake easily: Freeze individual frosted pieces on a tray and then transfer them to a freezer-safe container once frozen. For richer-tasting cakes like banana cake, follow the article’s advice and wrap them in multiple layers for enhanced flavor after freezing and thawing. When it comes to almond flour banana bread, wrap it in foil or plastic wrap and store it in a freezer bag for up to 3 months. To enjoy it later, simply allow it to thaw at room temperature before serving.
Frequently Asked Questions About Almond Banana Cake
Is almond flour the same as regular flour?
Almond flour differs from regular flour, and according to 100 Days of Real Food, there’s no direct substitute available.
Why use almond flour in banana bread?
According to The Big Man’s World, almond flour not only enhances the flavor but also makes banana bread naturally gluten-free with wholesome ingredients, delivering fantastic results.
What makes almond banana cake moist and fluffy?
Your Cup of Cake recommends using almond extract and decorative almonds/sugar to enhance your gift loaf. Additionally, incorporating almond flour into the recipe guarantees a cake that is moist, fluffy, and boasts a tender crumb.
Can almond buttercream be used on top of banana cake?
Emily Laurae recommends topping banana cake with almond buttercream.
Almond Banana Cake Recipe
- ½ cup (1/4 lb.) butter or margarine
- ½ cup firmly packed brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup Sliced almonds
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons grated orange peel
- 1 ¼ cups mashed ripe banana
- 2 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk
- Begin by melting 1/4 cup of butter. Then, pour 2 tablespoons of the melted butter into an 8-cup bundt pan, ensuring you brush it evenly over the pan's sides and bottom. In a separate bowl, combine brown sugar, cinnamon, nutmeg, and almonds. Sprinkle half of this mixture onto the bottom of the pan and reserve the remaining mixture, which you will later combine with the remaining melted butter.
- Start by combining 1/4 cup of butter with granulated sugar in a large bowl. Gradually incorporate the eggs, one at a time, until fully blended. Finish by adding the orange peel and banana for a harmonious mixture.
- Mix together all-purpose and whole-wheat flours, baking powder, soda, and salt. Then, add this mixture to the banana mixture along with the buttermilk, stirring until everything is well blended.
- Begin by pouring half of the batter into the prepared pan. Next, evenly spoon the remaining brown sugar mixture over the top, and finish by covering it with the remaining batter.
- Bake at 350°F until a skewer comes out clean, about 50 minutes. Cool on a rack for 5 minutes, then invert onto a plate. Serve warm or cool.