Recipe by Susie Mendelsohn

Almond Flour Banana Cake

()
Leave a Review
Print
Almond Flour Banana Cake
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts - Egg
45 Minutes
Diets
- No Refined Sugar - Vegetarian - Pescatarian - Gluten Free

Ingredients

Almond Banana Cake

  • 1 teaspoon Gefen Vanilla

  • 2 teaspoons liquid stevia extract

  • 3 medium overripe mashed bananas

  • 1 cup chopped walnuts

Directions

nechama_fink

1.

Mix almond flour, baking powder, and salt in a large bowl. Make a well in the middle of the bowl and add oil, orange juice, eggs, vanilla and liquid stevia. Mix well and add mashed bananas.

2.

Pour into two or three greased loaf pans. Sprinkle walnuts on top, pressing down slightly. Bake at 350 degrees Fahrenheit for 30 to 40 minutes until browned. Let cool, cut into slices and enjoy!

Notes:

Although this recipe includes orange juice, it is a very small amount per serving.

Once cooled, store the cake in an airtight container in the fridge, where it should stay good for up to four days. For even longer storage, wrap it tightly and freeze it, and then thaw in the refrigerator overnight before serving. Letting it sit at room temperature for about an hour after chilling helps restore its texture and flavor.

Recipe tags

almond cake almonds banana cake bananas freezer friendly healthy Susie Mendelsohn
Almond Flour Banana Cake

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image