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Banana and almond cake with cream cheese icing


Serves: 12
timePrep time: 25 mins
timeTotal time:
Banana and almond cake with cream cheese icing
Photograph by Tara Fisher

Banana and almond cake with cream cheese icing


Serves: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
327Kcal
Fat
26gr
Saturates
11gr
Carbs
17gr
Sugars
15gr
Fibre
1gr
Protein
8gr
Salt
0.6gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

  • 75g melted coconut oil or soft butter, plus extra for greasing
  • 4 medium ripe bananas, mashed
  • 4 large eggs, at room temperature
  • 2 tbsp maple syrup
  • 200g ground almonds
  • 2 tbsp ground flaxseed
  • 1 tsp ground cinnamon
  • 1 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 x 28g pack basil, leaves only, finely chopped (optional)
For the cream cheese icing
  • 200g full-fat So Organic soft cheese
  • 2-3 tbsp maple syrup or honey
  • 2-3 tsp lemon juice

Step by step

Get ahead
Make 2-3 days ahead; store in the fridge.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. 
     
  2. Generously grease a deep nonstick 20cm cake tin (or 23cm nonstick bundt tin) with coconut oil or butter. Don’t use a springform or loose-bottomed tin.

     
  3. Blend all of the ingredients except for the basil in a food processor until smooth, then add the basil, if using, and blitz to mix.

     
  4. Pour the batter into the prepared tin. Bake for 45 minutes or until a skewer inserted into the centre comes out clean.

     
  5. Cool in the tin for 5 minutes, then invert onto a wire rack to cool completely. Transfer to a plate or board. 

     
  6. Mix the ingredients for the cream cheese icing together, adding enough lemon juice to make a thick, yet spreadable, icing. Spread on top of the cake. Enjoy with a cup of tea!

     
Chef quote
This subtly sweet cake makes use of thenatural sweetness in ripe bananas, using
only a little maple syrup to enhance it. The rest of the cake is protein-rich thanks
to a base of almonds and eggs as well as nutritious fats. The basil adds an interesting dimension and partners well with the banana – the flavour usually varies depending on how much basil we need to use up! Icing the cake isn't absolutely necessary but this tangy cream cheese topping does add an extra layer of indulgence if you're having friends round for tea.

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