Honey, banana, and cinnamon cake.
It’s a perfect combination of flavors,
the kind that fills the house with a sweet, intoxicating aroma,
and brings with it a warm, embracing, comforting feeling.
It’s such a soft cake,
juicy and indulgent,
with a delicate sweetness and wonderful flavors that simply come together in one perfect bite.
On the day it’s baked,
an amazing crust forms on top,
golden and slightly crispy,
and impossible to resist.
But its true magic is revealed precisely the day after it’s baked.
Then it becomes even juicier,
its flavors come together,
and every bite feels deep, rich, and wonderful.
This is exactly the kind of cake that’s a joy to sit with on the balcony,
feel the autumn breeze beginning to arrive,
pour a good cup of tea,
and enjoy a small moment of contentment.
It’s perfect for everyone,
children and adults,
for a pleasant morning,
an afternoon break,
or a sweet treat at the end of the day.
And everyone who takes a bite,
will simply fall in love.
Wishing us all sweet,pleasant autumn days filled with contentment.
Honey, Banana, and Cinnamon Cake | Photo: Essy Roz
Honey, Banana, and Cinnamon Cake | Photo: Essy Roz
Honey, Banana, and Cinnamon Cake | Photo: Essy Roz
Honey, Banana, and Cinnamon Cake
Ingredients
Ingredients for one large loaf pan (not disposable)
- Two ripe bananas
- 4 eggs
- 1/4 cup olive oil
- 1/3 cup honey
- A teeny-tiny pinch of salt
- 1 1/2 cups almond flour
- 1/2 cup rice flour (you can substitute oat flour)
- One packet baking powder, about 10 grams
- 1/2 teaspoon ground cinnamon
- 1/3 cup tea/coffee at room temperature (the coffee gives the cake a slight coffee flavor)
Preparation
Preheat the oven to 170°C, preferably on convection mode, but it isn’t essential.
Mash the bananas in a bowl and add the eggs, olive oil, honey, and salt, mix everything into a smooth mixture.
Add the almond flour, rice flour, cinnamon, and baking powder, and mix everything into a smooth batter.
Add the tea at this stage, it’s important.
Mix everything into a smooth batter, transfer the batter to a loaf pan, and bake for 35-40 minutes, or until a toothpick inserted into the mixture comes out dry.
Take the cake out of the oven, let it cool slightly, remove it from the pan, and serve it to our loved ones.
A little more from me:
- The day after it’s made, the cake is so juicy and delicious.
- On the day it’s made, right after baking, an amazing, intoxicating crust forms on top of the cake.
- If you like things sweeter, you can add another 2-3 tablespoons sugar to the batter, without the sugar the cake has a delicate, wonderful sweetness.
- You can replace the bananas with 112 grams applesauce (one individual cup), one peeled apple grated on a grater, or one additional egg.
- You can leave out the cinnamon if you don’t like it.
- You can use several different combinations for the flour mixture.
Mine contains: 1 1/2 cups almond flour and 1/2 cup rice flour.
You can also use the following combination: one cup almond flour and one cup oat flour
or 2 1/2 cups almond flour, or 1 1/2 cups oat flour – each flour combination will give the cake a completely different texture.
Honey, Banana, and Cinnamon Cake – Preparation Steps | Photo: Essy Roz
Honey, Banana, and Cinnamon Cake – Preparation Steps | Photo: Essy Roz
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