Delicious and moist almond cake is one of my favorite desserts. It’s light and has so much flavor. My favorite almond cake recipe is from William-Sonoma Bread Cookbook. I was inspired to use that recipe as a base to create this Banana Almond Cake. At the time of this recipe creation, I had very ripe bananas and the invisible rich taste of banana and almonds made my tastebuds do cartwheels. The two major differences with this recipe is the almond flour and of course the bananas. The outcome was an incredibly moist cake – it’s like a hint of banana bread with a kick of almond cake – this is a marriage made in heaven. This cake is great as a dessert or serve it with a cup of tea or coffee for breakfast or brunch. The process of making it is very simple, quick and easy – anyone can make this cake by just following the very simple steps and process.
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Banana Almond Cake
A simple, moist and delish dessert or brunch Cake!
- 1 cup cake flour sifted
- 1/2 cup almond flour fine ground
- 1-1/4 teaspoon baking powder
- 1/3 teaspoon salt
- 8 ounces almond paste crumble into large pieces
- 1 cup granulated sugar
- 1 cup (2 sticks) butter room temperature
- 2 very ripe bananas
- 6 large eggs room temperature
- 1-1/2 teaspoons pure vanilla extract
- Optional: Confection sugar for dusting
Preheat oven to 350 degrees. Butter and flour a 10-inch size bundt pan – be sure to shake out excess flour.
Note: Use a decorative bundt pan or a plain bundt pan will do just fine if you don’t have a fancy one.
In a medium bowl, add the cake flour and almond flour, baking powder and salt. Use a spoon to mix together. Set aside
In a food processor, add the almond paste, sugar and butter. Pulse for 1 to 2 minutes to combine. Add the two peeled bananas and pulse for another 1 to 2 minutes until thoroughly combined.
Add the eggs and vanilla and pulse for 1 to 2 minutes until thoroughly combined.
In a large bowl, pour out the almond banana mixture. Using a wooden or rubber spatula, add 1/2 the dry ingredients. Gently fold the dry ingredients into the wet ingredients. Add the remaining 1/2 of the dry ingredients and repeat the folding process until the dry and wet ingredients are thoroughly combined. Batter should be smooth – no lumps or dry flour visible.
Note: Do not over fold/mix the ingredients – it will make a tough cake if you do.
Pour the batter into the bundt pan and use the spatula to even it out. Place the bundt pan on a sheet pan to allow for easy transfer of the cake in and out the oven.
Bake the cake for 40 to 45 minutes. A toothpick inserted into the cake should come out clean.
Note: I used the convection setting and baked the cake for 40 minutes. If using the regular bake setting bake for 45 minutes.
Place the cake pan on a cooling rack and allow to cool in the pan for 10 minutes. Invert the cake onto the cooling rack and allow to cool completely. If using confection sugar, wait until the cake is completely cool before dusting the cake with it.
Cut, serve and enjoy.
Note: Wrap any extra cake in plastic wrap and store in the refrigerator for two to three days.
If you don’t have a food processor, you can use an electric mixer, like Kitchen Aid. Or use a hand held mixer – be sure to use a deep bowl with this option.