Banana Cinnamon Cake / Bread
Ah, spring time! The snow has almost completely melted off the balcony. I’ve put away my gloves and woolen hats. (Scarves are still out – it’s not summer yet!) And the best part is the birds are finally showing up! There are two beautiful exotic blue jays that have been visiting the trees outside my home. I’ve been living in a concrete jungle till recently so any bird that isn’t a pigeon, sparrow or crow, in my opinion, is exotic. Anyhow, these blue jays keep perching a little too far for my camera to capture but I’m hatching a plan that involves bird seeds, a feeder, my balcony and my every so stealthy tipy-toe-close-to-the-window move. I really hope I can share a picture with you soon.
When I think of brunch, I think of lazy mornings where I get to stay in my PJs an hour or so longer than I normally do. Generally it starts with drinking a cup of hot tea while I tinker around the house catching up on emails, surfing the web or reading a magazine. Then it proceeds to the second phase where I meander through my kitchen thinking of the perfect way to celebrate this delicious lazy day. After that things kick up a notch with me beating, mixing, whipping, frying, baking, stirring, flipping or doing some combination of the one hundred ways to work out in the kitchen! At the end of all that is the BEST part of brunch – sitting down at the table to a mouthwatering meal and wonderful company.
This banana cinnamon cake is really quite a treat. It’s slightly sweet and gives you the feeling of eating a light dessert – which is always fun to do in the morning! I love eating it as slices, but you can use the same recipe to make muffins. Just remember to reduce the bake time if you do make muffins. Another variation that is fun is to mix in some chopped walnuts into the batter.
Banana Cinnamon Cake
Makes: 1 loaf (9 inches x 5 inches)
Ready in: 1 hr (20 min prep + 40 min bake)
- 3 cups almond flour
- 3 eggs
- 2 ripe bananas (the riper the better!)
- 1/4 cup butter
- 3/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence
- 2 teaspoons cinnamon
1. Preheat oven to 350°F. Grease the baking pan with a pad of butter.
2. Beat the eggs.
3. Melt butter in microwave (30 secs). If your butter is out and warm, you can skip this step.
4. Using a food processor, mash the bananas. You can also do this (and the next step) by hand, just make sure you mix it well.
5. Add the almond flour, butter, 1/2 cup honey, baking soda, vanilla essence and eggs. Mix till it becomes a smooth and thick paste.
6. Mix the remaining 1/4 cup honey with the cinnamon over medium high heat.
7. Pour half of batter into buttered bread / loaf pan. Make sure you spread the batter evenly on the base of the pan. One way of spreading the batter is by shaking the pan quickly side to side. Spread a layer of half the honey – cinnamon mixture over this.
8. Pour half of the remaining batter into the pan.
9. Spread another layer of the remaining honey – cinnamon mixture on top.
10. Pour the remaining batter on top.
11. Bake in oven for 30 to 40 minutes until the top springs back when touched or a tooth pick comes out clean. (Check periodically after 30 mins)
This post has been linked to: Let’s Do Brunch, Just Another Meatless Monday, Slightly Indulgent Tuesdays, Delicious Dishes, Easter Meal Ideas, Hearth And Soul Hop, Gluten Free Wednesdays, Full Plate Thursday