Almond Banana Cake

A twist to our regular banana cake with the substitution of half the salf raising flour with Almond flour. My banana cakes are very light as they are low in sugar and I only use canola oil.  With this change, a  slightly rich and moisture rich banana cake ensued. Try it to believe it!!

Ingredients (yields two 7 x 2 inch high cakes or one 7 x 4inch high cake )
​4 over ripe bananas, mashed
​3 eggs, at room temperature, beaten
​130ml canola oil

125gm self raising flour
125gm almond flour
​1 and 1/2 tsp baking soda
​150gm caster sugar
​25gm almond slivers and extra for the top

​Method

1. ​Preheat the oven to 180deg C. Line the baking tin with greaseproof paper.
2. Take a medium mixing bowl and mash the over ripe bananas well until its a soggy mess. Mix with the beaten eggs and the canola oil. Set aside.
3. ​Take another bowl and sieve both types of flour with the baking soda. If the almond flour doesnt go through, just make sure there are no more lumps and then tip all over. 
4. ​Add the caster sugar and the almond slivers. Mix well and set aside.
5. ​Add the dry and wet ingredients and mix well.
6. ​Separate the batter into two and pour them into the two containers. Top with more slivered almonds.
7. Bake for 25-30 mins till golden brown on top.  
8. Enjoy with a cup of light tea.