Name: Banana & Ginger Almond Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups ground almonds (almond flour); 3 large eggs; 1/2 cup brown sugar; 1 1/2 tsp baking powder; 1 tsp ground ginger; 1 tsp vanilla extract; 1 tbsp lemon juice or zest; 1/4 tsp salt; 2 tbsp melted butter or oil (optional)

Why You’ll Love This Recipe

This cake is a perfect balance of comforting and sophisticated. It’s naturally gluten-free, thanks to the use of almond flour, and gets its depth of flavor from the combination of mashed bananas and ground ginger. It’s easy to prepare, stays moist for days, and pairs beautifully with tea or coffee. Whether you’re looking for a wholesome dessert or a flavorful breakfast treat, this cake delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
ground almonds (almond flour)
eggs
brown sugar
baking powder
ground ginger
vanilla extract
lemon juice or zest
salt
butter or oil (optional, for added moisture)

Directions

Preheat your oven to 350°F (175°C). Grease and line a loaf pan or round cake tin with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the eggs, brown sugar, vanilla extract, and lemon juice or zest. Mix until well combined.
In a separate bowl, mix together the ground almonds, baking powder, ground ginger, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
If using, add melted butter or oil for additional richness and mix well.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optionally dust with powdered sugar or top with a simple lemon glaze before serving.

Servings and timing

Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Vegan Version: Replace eggs with flax eggs and use coconut oil or plant-based butter.
Spice it Up: Add cinnamon, nutmeg, or cardamom for a more complex spice profile.
Add-ins: Fold in chopped nuts, crystallized ginger, or dark chocolate chips for extra texture.
Glaze: Drizzle with a lemon or ginger glaze for added flavor.
Muffin Style: Pour the batter into muffin tins and bake for 20–25 minutes for a portable option.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Reheat individual slices in the microwave for 15–20 seconds or warm in a low oven until heated through.

FAQs

Can I use all-purpose flour instead of almond flour?

Almond flour gives this cake its unique texture and flavor. Substituting with all-purpose flour will change the consistency and make it denser.

Can I make this cake dairy-free?

Yes, simply use a plant-based oil or vegan butter instead of regular butter.

Is this cake gluten-free?

Yes, since it uses almond flour and no wheat-based flours, it’s naturally gluten-free.

How ripe should the bananas be?

Use overripe bananas with brown spots for maximum sweetness and moisture.

Can I use fresh ginger instead of ground ginger?

Yes, use about 1–2 teaspoons of finely grated fresh ginger for a more intense and vibrant flavor.

Can I make this cake in advance?

Absolutely. The flavors deepen after a day, and the cake stays moist, making it great for make-ahead baking.

What kind of pan should I use?

A standard loaf pan or an 8-inch round cake pan works well for this recipe.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, especially if your bananas are very ripe and sweet.

Why is my cake too moist or dense?

Make sure not to overmix the batter, and ensure your baking powder is fresh. Also, weigh your bananas and almond flour for accurate ratios.

Can I add a topping?

Yes, a sprinkle of slivered almonds before baking or a drizzle of lemon glaze after cooling both work beautifully.

Conclusion

Banana & Ginger Almond Cake is a delightful fusion of comfort and sophistication. The banana keeps it moist, the ginger adds warmth, and the almond flour provides a rich, nutty base. Whether served as a dessert, breakfast treat, or afternoon snack, this cake is sure to become a favorite in your baking repertoire.