This Banana Maple Almond Cake is a delightful treat with a moist texture and a nutty almond topping. The combination of ripe bananas, pure maple syrup, and almond flakes creates a naturally sweet and flavorful dessert. The maple cream drizzle adds a creamy and tangy finish, making it perfect for any hormone health. Whether you're baking for yourself or for family, this cake is light and so yum. The recipe is simple, and the result...
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Preheat the oven to 175°C (350°F). Grease and line your baking tin.
Mash the bananas and whisk them with maple syrup, oil, egg, and vanilla extract.
In a separate bowl, mix the plain flour, almond flour, baking powder, cinnamon, and salt.
Fold the dry ingredients into the wet ingredients until just combined. Add the dark chocolate.
Pour the batter into the prepared tin and smooth the top.
Sprinkle almond flakes evenly on top and lightly press them in so they stick.
Bake for 30–40 minutes, until golden, the almonds are toasty, and a skewer inserted into the center comes out clean.
Cool the cake in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is completely cooled, mix the greek yoghurt and maple syrup to create the drizzle.
Pour the maple cream drizzle over the cooled cake before serving.
For extra crunchy and glossy almond flakes, brush the top lightly with 1 tsp maple syrup mixed with ½ tsp water halfway through baking.
Can I use a different type of flour?
Yes, you can substitute plain flour with whole wheat flour or a gluten-free flour blend, but it may slightly alter the texture.
Can I replace the dark chocolate?
Yes, you can use nuts like walnuts or pecans as a substitute to keep it healthy and good for hormones
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I make this cake dairy-free?
Yes, use a dairy-free yoghurt for the drizzle and replace butter with olive oil if using.
What size baking tin should I use?
A 14cm tin. Its a small cake
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