Banana Snacking Cake

This fragrant cake is very moist and slightly chewy from the almond meal. It’s lovely with tea for an afternoon snack. And it freezes well for future snacking. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Soy Free.

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Votes: 6
Rating: 5
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Servings 20people
Prep Time 10minutes
Cook Time 35minutes
Submitted By Karina Allrich from Gluten Free Goddess
This fragrant cake is very moist and slightly chewy from the almond meal. It's lovely with tea for an afternoon snack. And it freezes well for future snacking. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 5
You:
Rate this recipe!
Servings 20people
Prep Time 10minutes
Cook Time 35minutes
Submitted By Karina Allrich from Gluten Free Goddess
This fragrant cake is very moist and slightly chewy from the almond meal. It's lovely with tea for an afternoon snack. And it freezes well for future snacking. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Prepare a 10x12-inch baking pan by lining it with greased parchment.
  2. Pour the almond meal into a dry mixing bowl. Add in the flour, baking soda, baking powder, sea salt and spices and whisk to combine.
  3. In a clean mixing bowl beat the eggs till light and fluffy; add the olive oil, light brown sugar, mash banana and vanilla. Beat well to incorporate. Add the dry ingredients to the wet mix and beat for two minutes.
  4. Pour the batter into the prepared baking pan and bake in a preheated oven for 30 – 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. Cool the cake completely on a wire rack.



    Makes 20 servings.
Recipe Notes

* Sorghum flour can be used in place of rice flour in this recipe if desired.

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