Almond Meal Honey Banana Cake

By Market Magazine


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  • Olive oil or melted butter, for greasing

  • 200 g 200 raw almonds, skin on (or 200g store-bought almond meal)

  • 3 medium 3 overripe bananas (about 1 1/2 – 2 cups mashed)

  • 100 g 100 (1/2 cup) unsalted butter, chopped into smaller-sized chunks

  • 1/4 cup 1/4 Wild Nectar Honey

  • 2 large 2 eggs

  • 1/4 cup 1/4 brown or muscovado sugar

  • 1/4 cup 1/4 Greek-style or plain yoghurt

  • 1 tsp 1 vanilla extract

  • 1/2 cup 1/2 plain flour

  • 1 tsp 1 baking powder

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 fi ne sea salt

  • 1/4 tsp 1/4 ground cinnamon

  • 2 1/2 Tbsp 2 1/2 unsalted butter

  • 2 1/2 Tbsp 2 1/2 Wild Nectar Honey

  • 1/4 tsp 1/4 ground cinnamon

  • 50 g 50 (about 1/2 cup) walnuts – either left whole or chopped

  • Walnuts for garnishing


  • Preheat oven to 180°C, fan-forced.
  • Grease 20cm springform pan with oil or melted butter and line bottom with aluminium foil or greaseproof paper.
  • To make almond meal, add raw almonds to food processor bowl (or high-speed blender) and process in 30-second bursts, mixing and scraping sides of food processor bowl in between, until almonds are finely ground. Be careful not to over process as almonds will start turning into almond butter. Skip this step if using store-bought almond meal.
  • Transfer almond meal to bowl or measuring cup and set aside.
  • Mash peeled bananas until mixture is smooth.
  • Combine unsalted butter and honey and gently heat until melted.
  • Add eggs, melted butter and honey mixture, brown sugar, yoghurt and vanilla extract to the bowl with mashed bananas. Mix with rubber spatula or large spoon until evenly combined.
  • Add almond meal, flour, baking powder, baking soda, sea salt and ground cinnamon. Mix until evenly incorporated and combined, but do not overmix. The batter will be liquidy.
  • Transfer batter to prepared pan and smooth out top with rubber spatula or back of spoon. Firmly tap baking pan on counter a few times to release any air bubbles.
  • Bake for 45-50 minutes, or until cake has set and a skewer inserted into the centre comes out clean.
  • Transfer pan to cooling rack and allow cake to rest for 10-15 minutes. Invert cake onto rack and carefully set upright. Cool for 40 minutes.
  • Prepare glaze while cake is cooling. Add unsalted butter, honey and ground cinnamon to medium-sized saucepan or pot and heat over medium-low heat until butter starts to melt. Stir to combine until mixture has slightly thickened, about 1-2 minutes. Then take pan off heat and stir in walnuts.(Note: Make sure heat is set to medium-low as if it gets too hot, the honey and butter will start to solidify and become like candy.)
  • Glaze cake generously and garnish with walnuts.

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