Banana, Almond & Cinnamon Cake

I made this recipe a year or so back, but somehow lost it on my system and I was so mad at myself !  A year later and here it is – Banana, Almond and Cinnamon Cake – a great teatime treat, slightly moist and full of flavour.  Cut yourself a slice and Enjoy !

INGREDIENTS

250g (9 oz) plain wholemeal flour (wholewheat)

1 tsp salt

1 heaped tsp baking powder

1 tsp ground cinnamon

4 ripe bananas (small)

100 ml (3½ fl oz) canola or vegetable oil (you can probably make this with coconut oil – available in the UK from here, and in the US from here)

25g (1 oz) vegan butter (vegan margarine)

175g (6 oz) molasses sugar

2 tsp egg replacer (available in the UK from here, and in the US from here)

175g (6 oz) almonds, chopped

a pinch of salt

METHOD

  1. Preheat your oven to 350ºF (180ºC), and lightly grease your loaf tin (I suggest a 1 kg size)
  2. Sift your flour, baking powder, salt, and cinnamon into a large bowl, and give them a good stir using a fork.
  3. Peel the bananas, and mash with a fork in a separate bowl, then add them to the flour mix.  Add in all the other ingredients, except for the nuts.
  4. Beat the mixture using a hand-held electric whisk until smooth.  Then fold in the almonds.
  5. Spoon your mixture into your greased loaf tin, and smooth the top using a spatula.  Bake in the oven for around 1-1¼ hours – you will know your cake is ready when you are able to insert a sharp knife or metal skewer into the centre of the cake, and it comes out clean.
  6. Leave to cool for a short while, before transferring to a wire cake rack.  You can store the cake in the fridge for a few days, though I doubt that will be the case ! Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

53 Responses to “Banana, Almond & Cinnamon Cake”

  1. MichaelB Says:

    Try it with walnuts too.

  2. Michael (from Facebook) Says:

    Shared on Facebook! 🙂

    I have always loved this kind of pastry! Yes, this would be delightful to serve at a tea party! 🙂

  3. Miriam Says:

    Great for a tea party Michael ! 🙂

  4. Miriam Says:

    Have made it with walnuts too Michael and it works great with it too ! 🙂

  5. Tracy Says:

    Shared on Facebook. This is a must try recipe, thanks Miriam! 🙂

  6. Miriam Says:

    Tracy thanks for sharing and hope you enjoy it as and when – let me know how it goes. 🙂

  7. Anita Says:

    what are the U.S measurements on this recipe.

  8. Toni Says:

    Hi, this looks great, but I have a few questions, can you use whole wheat flour, what is molasses sugar, can you use 1 egg instead, and do you need the vegan butter, I don’t cook with butter, I use coconut oil and olive.,Thanks Toni

  9. Miriam Says:

    Toni Hi there. Yes, you can use wholewheat flour. Use brown sugar. Egg replacer is to make it vegan, it’s up to you if you don’t wish to use it. Vegan butter = margarine that is dairy free. Hope you make and enjoy it ! 🙂

  10. Miriam Says:

    Anita Hi – the recipe is in both Imperial (USA) and Metric (Europe). Meantime, here is an imperial to cups measurement table of conversion for you that may help you ! http://allrecipes.co.uk/how-to/44/cooking-conversions.aspx 🙂

  11. Catherine M Says:

    On cooking now!

  12. Miriam Says:

    Cathering Hi, hope you enjoy it ! 🙂

  13. Nithya Says:

    I am going to try with guilt free whole wheat flour.. Healthy bake..

  14. Miriam Says:

    Hi Nithya and enjoy ! 🙂

  15. jade taylor Says:

    I made this last night and had with homemade vegan cinnammon ice cream…mmmmmm. I also just had some for breakfast haha. Thanks Miriam. (I made your tikka masala & curried potatoes from the book too, last night. AMAZING! & SO SO SO MUCH BETTER THAN PACKET SAUCE!)

  16. Miriam Says:

    Jade Hi there. I am delighted to hear that you enjoyed this ! Best your way ! 🙂 P.S. Also glad you enjoyed the Tikka Masala and Curried Potatoes from my book ! Would love an amazon customer review if you could spare me a couple of minutes. 🙂 Thanking you in advance if so.

  17. Judy Says:

    Hi Miriam! Do you think I could add some chia seeds to this? I had it once in banan bread and it was amazing. Thanks looking forward to making x

  18. sandra Says:

    Hi Miriam!
    We do not have egg replacer in Israel. Any suggestions what to use instead? Tnx!

  19. Miriam Says:

    Sandra Hi, you can order it online, as it would be ever so useful to have in your pantry. However, if you can get hold of Flax seeds all you need to do is :-
    (1 tbsp ground Flax seeds +3 tbsp Water = 1 egg – this should help you ! 🙂

  20. Beverly Says:

    I make one similar except I add fresh apples, raisins, pineapple tidbits and any other fruit I have on hand.

  21. Darcy Says:

    Hi! It looks really good. Can you make it without bananas?

  22. Miriam Says:

    Hi Darcy – it wouldn’t be the same without the bananas Darcy, they also help the cake to bond.

  23. Miriam Says:

    Sounds like a fruit cake Beverly ! 🙂

  24. Antje Nebel Says:

    I just made it, using equal parts brown and white sugar. Might use a bit less next time, as the bananas also add a lot of sweetness. A beautiful combination of flavours, nice texture and so easy to make; thanks a lot 🙂

  25. Miriam Says:

    Hi there Antje. You’re welcome. It’s all down to personal choice when it comes to sweetness, and if the bananas are very ripe that can happen too. I am glad you enjoyed it though and yes, the texture really works.

  26. Gail Smith Says:

    I made this cake today and it was yummy. I used walnuts instead of the almonds as i didn’t have any. I will definitely be making this again.

  27. Miriam Says:

    Gail Hi, thanks for dropping by here with your feedback. Great to know you made and enjoyed this – walnuts marry well with this recipe. Best your way ! 🙂

  28. Judy Says:

    Made this today and it smelt amazing baking in the oven. I ran out of almonds so used half almonds and half walnuts. I added a teaspoon of chia seeds and a sprinkle of pepitas! Also added 1 granny smith apple. Unfortunately I left it in for an hour and it was too long so I had to cut the well done edges off. But apart from that it was wonderful! So moist and just the right amount of sweetness. So very dense and lovely with vegan butter spread on it! Thankyou will make again x

  29. Miriam Says:

    Hi Judy, thanks for your feedback. Sounds like a success except for leaving it in the oven for that extra time. If it was good as you made it, it will be perfect next time ! Best your way ! 🙂

  30. Sheri Says:

    I am wondering how this would turn out using applesauce in place of the oil?

  31. beachmama Says:

    Hi Miriam! This sounds heavenly! Do you think it would work to eliminate the butter and oil and replace with applesauce or pureed pumpkin? I wonder if avocado would work?

  32. Miriam Says:

    Hi Beachmama, I cannot say if it would work with what you have suggested since I have not tried it with those ingredients. If you do opt to make it oil free by all means let me know how it goes. I would still try and use some extra virgin coconut oil though for it’s moisure giving texture in this recipe. Best your way in the meantime and enjoy ! 🙂

  33. Sarah Says:

    Hi Miriam… I made this recipe this afternoon but made muffins with the mixture because I don’t have a loaf tin… so delicious… 🙂

  34. Miriam Says:

    Sounds great Sarah, so glad you enjoyed them this way too ! 🙂

  35. Janet Says:

    I notice that Darcy asked if you could make this without bananas. I am wondering the same thing. Could you use stewed apples instead? I did this with your protein bars and it worked perfectly.

  36. Miriam Says:

    Ah Hello Janet, thanks for dropping by. I think it’s worth a try really, I mean I have not tried it with apples and therefore I can’t give a cast iron guarantee that it would work, but that said, if it did, it would be pretty awesome. If you do try it with banana, let me know the outcome ! Cheers your way in the meantime ! 🙂

  37. Joe Says:

    Hi
    Succeeded at last in getting the new Vegan Magazine. Just a hasty view but it seems extremely interesting. Hope I may be able to read it all.
    Standing ovation for it.
    Wishing you a Merry Christmas and a fruitful New Year with lots of magazines and recipes. If I could share my food with those in need….

  38. Miriam Says:

    Oh Joe, thanks for the feedback regarding the magazine, and your ever so kind wishes for the Festive Season – Have a good Christmas & May the New Year bring peace, joy and good health your way ! Cheers ! 🙂

  39. Joe Says:

    Whilst browsing yer book I came across shiitake mushrooms. Where can I get them from?

  40. Miriam Says:

    Joe Hi, if I’m not mistaken, I last bought mine from Lidl. Hope this helps.

  41. wendy Says:

    Oh duh, you have the ounces, and I have a scale – I guess I can figure it out!

  42. jennifer Says:

    Started baking as soon as I saw this! Yummy! Love your website, thank you so much!

  43. Miriam Says:

    Thanks so much Jennifer and hope you enjoy it ! I very much look forward to your future comments on my blog ! 🙂 Enjoy !

  44. Miriam Says:

    Hi Wendy, hope you can figure it out and enjoy my recipes. Let me know how it all goes. 🙂

  45. jennifer Says:

    Made this and it was divine! Thanks so much!!!

  46. Simon Says:

    I’ve just made this in my breadmaker and it is gorgeous!
    The only difference in method is melting the margarine and just putting the ingredients in the pan without mixing (although still mashing the bananas first). I ran the cake programme and it cooked it perfectly! The almonds went in the nut dispenser.

  47. Miriam Says:

    Oh Simon, that’s great to know ! So glad it turned out so great. 🙂

  48. Simon Says:

    A couple of observations for others thinking of doing this in a breadmaker:
    I had to scrape the sides of the pan down a few minutes after it started mixing as there was some flour that wasn’t in the mix. I guess that is because it is quite a dense mixture, so check it after 5 minutes or so and mix it up a bit with a spatula if it needs it.
    As there is no egg, I didn’t need to worry about scrambling it with the hot melted margarine, which is usually a concern with breadmaker cakes.

  49. Miriam Says:

    Thanks for this Simon. 🙂

  50. Simon Says:

    I’ve got another one in the breadmaker now.
    My next door neighbour (who doesn’t eat eggs) was robbed on her doorstep yesterday so I’m going to give her (some of!) it.

  51. Simon Says:

    P.S. Did you see my cheese question on your Facebook page?
    I’m not hassling you but there’s been a few posts there since mine and it might have slid down out of sight.

  52. Miriam Says:

    Hi there Simon, thanks for dropping by with your comments. I have replied to it and just incase you miss it, I suspect you have a revised copy since you purchased my book rather recently, so you should be fine. By all means adjust the amount of agar once you’ve made it from the recipe to suit your personal preference for texture, if you want a softer ‘cheese’ use less agar – this would make for a great spread. Meantime, enjoy and good luck on your vegan journey ! 🙂

  53. Miriam Says:

    Sorry to hear about your neighbour Simon, hope she enjoys the cake – what a nice gesture ! 🙂

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