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Greatest plates · Dessert
Almond Flour Banana Cake
A moist Brazilian banana cake made with almond flour and oats, sweetened only with honey and ripe banana, spiced with cinnamon — cosy and naturally gluten-light.
Serves 8Prep 15 minCook 40 minDessert
Containsdairy · egg · gluten · nuts
Protein 11%Carbs 31%Fat 58%
About 470 kcal a serve — 13 g protein, 37 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Prep the tin
Line tinPreheat the oven to 175°C and line a loaf or round cake tin with baking paper.
175°C
Mash the bananas
MashIn a large bowl mash three of the ripe bananas until fairly smooth, keeping the fourth aside for topping.
In the bowlMash →
Mix the wet
Wet mixWhisk in the beaten eggs, honey, melted coconut oil and vanilla until combined.
In the bowlWhisk →
Fold in the dry
BatterAdd the almond flour, rolled oats, cinnamon, baking powder and salt. Fold until you have a thick, even batter.
In the bowlFold →
Top and bake
BakePour into the tin, slice the reserved banana lengthways and lay on top, then bake for 38-42 minutes until golden and a skewer comes out clean.
Cool and serve
With yogurtCool for 10 minutes, then slice into 8. Serve each slice with a generous spoon of Greek yogurt.
On the plateServe →
Cook's noteMade with almond flour, so it eats like a treat — serve it with plenty of Greek yoghurt, berries and a drizzle of honey.
Want it lighter?
about 110 kcal less a serve, all swaps taken
This cake gets most of its fat and calories from the almond flour and coconut oil, plus the honey. You can lighten it meaningfully without breaking the bake, but expect a slightly less rich, less sweet result.
60 g coconut oil (melted) → 30 g coconut oil plus 60 g of the mashed banana (use an extra half banana)
Halving the oil and making up the moisture with banana cuts a lot of fat calories. The crumb stays moist but is a touch denser and less rich; keep some oil so it doesn't turn gummy.
6 tbsp honey → 4 tbsp honey
The ripe banana already brings sweetness, so you can drop two tablespoons. The cake will be noticeably less sweet and a little less moist — lean on very ripe, spotty bananas to compensate.
300 g almond flour → 220 g almond flour plus 60 g wholemeal flour
Swapping part of the almond flour for wholemeal cuts fat and calories and adds structure. The texture becomes a bit lighter and less buttery, slightly drier and less nutty.
500 g Greek yogurt (to serve) → 300 g Greek yogurt (roughly 37 g per serve instead of 62 g)
Serving a smaller dollop trims calories with no effect on the cake itself; just a lighter topping.
Estimated per serve
470 kcal · 13 g protein · 37 g carbs · 30 g fatestimates, within ~10%
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