Description
This moist and warmly spiced banana almond cake is topped with a sweet vanilla glaze, perfect for cozy afternoons or brunch.
Ingredients
180g (1 ½ cups) all-purpose flour
100g (1 cup) almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 large ripe bananas, mashed (about 200g)
100g (½ cup) brown sugar
60ml (¼ cup) maple syrup or honey
2 large eggs
120ml (½ cup) vegetable oil
1 tsp vanilla extract
Optional: 60g (½ cup) chopped toasted almonds
For the glaze:
120g (1 cup) powdered sugar
1–2 tbsp milk or almond milk
½ tsp vanilla extract
Instructions
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Preheat oven to 175°C (350°F). Grease and line a 9-inch cake pan.
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In a bowl, whisk all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In another bowl, mash bananas and mix in brown sugar, maple syrup, eggs, oil, and vanilla.
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Combine wet and dry ingredients until just mixed. Fold in almonds if using.
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Pour into pan and bake for 30–35 minutes. Cool before glazing.
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For glaze, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Notes
Use overripe bananas for the best flavor. Substitute almond milk for dairy-free. Store leftovers in the fridge or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American