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Recipe posted by Hervé Moreau
A great way to use up ripe bananas. The combination of banana and almond is absolutely delicious. "
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Preparation time: 10 mn
Cooking time: 45 mn
Rest time: 0 mn
Total time: 55 mn
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For 8 servings:
3 ripe bananas
3 ˝ tablespoons whole almonds (if not, ground almonds will do)
1 cup of flour
7 tablespoons of sugar
1 stick of butter (at room temperature)
2 eggs
˝ tablespoon baking powder
1 teaspoon of vanilla essence (optional)
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1
Preheat the oven to 180°C/356°F/gas mark 4.
Mix the flour and baking powder together in a bowl.
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2
In a separate bowl, mix together the butter and the sugar and add the eggs one by one. Next, add the flour and baking powder mixture.
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3
Squash the bananas with a fork, finely chop the almonds and add them to the mixture with the vanilla essence.
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4
Lightly grease a cake tin and pour in the mixture. Bake in the oven for approximately 50 minutes at 180°C/356°F/gas mark 4.
To check the cake is cooked, insert a knife into the middle. If it comes out clean, the cake is ready.
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Finishing touches...
You can replace the almonds with walnuts or hazelnuts. I like to cut them roughly to make the cake crunchy. |
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