Banana Almond Cake
A simple, moist and delish dessert or brunch Cake!
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Servings: 8 Servings
Ingredients
- 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
Instructions
- 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.
Notes
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.