Description
Banana & Ginger Almond Cake is a moist, naturally gluten-free cake made with almond flour, ripe bananas, and warming ginger. It’s a flavorful twist on banana bread with a tender, slightly dense crumb that’s perfect for snacking, dessert, or even breakfast.
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)
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round cake tin with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add eggs, brown sugar, vanilla extract, and lemon juice or zest. Mix well.
- In a separate bowl, combine almond flour, baking powder, ground ginger, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in melted butter or oil if using for extra moisture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
- Use very ripe bananas with brown spots for best flavor and sweetness.
- Don’t overmix the batter to avoid a dense texture.
- Customize with add-ins like chopped nuts, chocolate chips, or crystallized ginger.
- This cake keeps well and actually improves in flavor the next day.
- Make it dairy-free by using oil or plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
