This delectably moist, sweet, nutty cake has been a staple in our kitchen and always disappears in an instant.. It’s fluffy and light, as it is made with almond meal and just a bit of flour for consistency, and perfect for winter or summer! The banana flavour really comes through and the glaze adds the perfect touch of warm honey to top it off.. We serve the cake warm with Greek yoghurt.
For the Almond Meal Banana Cake:
- 200 grams almonds, raw, with skin (Or use 200 grams store-bought almond meal for convenience if preferred.)
- 3 medium overripe bananas (about 1.5 – 2 cups mashed)
- 100 grams (1/2 cup) unsalted butter, chopped into smaller sized chunks · ¼ cup Wild Nectar Honey
- 2 large eggs
- ¼ cup brown or muscovado sugar
- ¼ cup Greek style yogurt (or plain yogurt) · 1 tsp vanilla extract
- ½ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- Olive oil or melted butter, for greasing the pan
- 2.5 tbls unsalted butter
- 2.5 tbls Wild Nectar Honey
- ¼ tsp ground cinnamon
- 50 grams (about ½ cup) walnuts – either left whole or chopped
- Preheat oven to 180°C
- Grease a 20cm springform baking tin with oil or melted butter and line the bottom with aluminium foil or greaseproof paper.
- Make almond meal: Add the raw almonds to a food processor bowl (or high-speed blender) and process in 30 second bursts, mixing and scraping the sides of the food processor bowl in between, until the almonds are finely ground. Be careful not to over process as the almonds will start turning into almond butter. Skip this step if using store-bought almond meal.
- Transfer the almond meal to a bowl or measuring cup and set aside.
- Peel the bananas and mash until smooth.
- Combine the unsalted butter and honey and gently heat until melted.
- Add the eggs, melted unsalted butter and honey mixture, brown sugar, Greek style yogurt and vanilla extract to the bowl with the mashed bananas. Mix with a rubber spatula or large spoon until evenly combined.
- Add the almond meal, all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon. Mix until everything is evenly incorporated and combined well, but do not overmix. The batter will be liquid-y.
- Transfer the batter to the prepared pan and smooth out the top with the rubber spatula or back of the spoon. Firmly tap the baking pan on the counter a few times to release any air bubbles that may have formed.
- Bake for 45-50 minutes, or until the cake has set and a skewer inserted into the centre comes out clean.
- Transfer the pan to a cooling rack and allow the cake to rest for 10-15 minutes. Then invert the cake onto the rack and carefully set it upright. Cool for 40 minutes.
- Prepare Honey Walnut Glaze: While the cake is cooling, prepare the Honey walnut glaze. Add the unsalted butter, honey, and ground cinnamon to a medium sized saucepan or pot and heat over medium-low heat until the butter starts to melt. Stir to combine until the mixture has slightly thickened – about 1-2 minutes, then take the pan off the heat and stir in the walnuts. (Note: Make sure the heat is set to medium-low as if it gets too hot, the honey and butter will start to solidify and become like candy.)