Imagine sinking your fork into a moist, decadent cake that's not only incredibly delicious but also gluten-free and packed with natural banana goodness. This Banana Almond Cake is the ultimate dessert for health-conscious foodies and those with gluten sensitivities, promising a heavenly treat that will satisfy your sweet tooth without compromise. With just the right balance of ripe bananas, almond flour, and a touch of vanilla, this cake is about to become your new favorite go-to dessert that everyone—and we mean everyone—will love!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large chunks left.
- In a separate bowl, combine the 1/2 cup almond flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk these dry ingredients together until well mixed.
- In the bowl with the mashed bananas, add the 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract. Mix these wet ingredients together until thoroughly combined.
- Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into 8 servings. Enjoy your delicious gluten-free banana almond cake on its own or with a dollop of whipped cream or a scoop of ice cream!
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently fold ingredients to prevent a tough cake. A few small lumps are perfectly fine and will ensure a tender crumb.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and help set the structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 34g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 40mg
