Banana Snacking Cake with Almond Flour

Oy! The bananas are almost gone over again! Rather than reach for the trusty banana bread recipe, try this moist little cake. Freshly grated nutmeg adds real depth to it. If you’re in a hurry grab your almond flour (rather than making your own) and use nutmeg from your spice jar. Put a dollop of whipped creme with a shake of cinnamon sugar and wow the family tonight!

Banana Snacking Cake with Almond Flour

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This is a humble no-frills cake, true. It's not fancy. And it's not photogenic. But it is moist and delicious even without frosting.

Banana Snacking Cake with Almond Flour

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
12	50minutes

Servings	Prep Time
12	50minutes

This is a humble no-frills cake, true. It's not fancy. And it's not photogenic. But it is moist and delicious even without frosting.

• Course Baking Recipes, Bars and Squares, Cakes, Desserts, Kid Friendly, Lunch, Snacks

Ingredients

• 1 1/2 cup Almonds heaping cups - raw or blanched, Or Almond Flour
• 1/2 cup Rice Flour or sorghum flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 1/2 tsp. pumpkin pie spice gluten-free, of course!
• Pinch Nutmeg fresh, grated, to taste
• 1/4 tsp. Sea Salt
• 2 Eggs large, free-range organic eggs at room temperature
• 1/3 cup olive oil extra light
• 1 1/2 cup Light brown sugar organic
• 3 Bananas medium, very ripe, mashed
• 2 tsp. bourbon vanilla extract or Kosher vanilla powder

Servings:

Course Baking Recipes, Bars and Squares, Cakes, Desserts, Kid Friendly, Lunch, Snacks Ingredients 1 1/2 cup Almonds heaping cups - raw or blanched, Or Almond Flour 1/2 cup Rice Flour or sorghum flour 1 tsp. Baking Soda 1 tsp. Baking Powder 1 1/2 tsp. pumpkin pie spice gluten-free, of course! Pinch Nutmeg fresh, grated, to taste 1/4 tsp. Sea Salt 2 Eggs large, free-range organic eggs at room temperature 1/3 cup olive oil extra light 1 1/2 cup Light brown sugar organic 3 Bananas medium, very ripe, mashed 2 tsp. bourbon vanilla extract or Kosher vanilla powder Servings:

Instructions

1. Preheat oven to 350 degrees F. Prepare a 10x12-inch baking pan by lining it with parchment.
2. Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a mixing bowl. Add in the flour, baking soda, baking powder, sea salt and spices and whisk to combine.
3. In a clean mixing bowl beat the eggs till light and fluffy; add the olive oil, light brown sugar, banana mash and vanilla. Beat well to incorporate.
4. Add the dry ingredients into the wet mixture and beat for two minutes.
5. Spoon the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
6. Cool the cake completely on a wire rack.
7. This fragrant cake is very moist and slightly chewy from the almond meal. It's lovely with tea for an afternoon snack. And it freezes well for future snacking. I slice and wrap each piece in foil, then store them in a freezer bag. Serves ten to twelve.

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