Kirly Sues Kitchen

Cinnamon Almond and Banana Cake

banana almond and cinammon cake


250g (9 oz) plain wholemeal flour
1 teaspoonsalt
1 heaped teaspoon baking powder
1 teaspoon ground cinnamon
4 ripe bananas (small)
100 ml (3½ fl oz) canola or vegetable oil or coconut oil
25g (1 oz) vegan butter (vegan margarine)
175g (6 oz) brown sugar
2 tablespoons arrowroot flour
175g (6 oz) almonds, chopped
a pinch of salt


Preheat your oven to 350ºF (180ºC), and lightly grease your 1kg loaf tin
Sift your flour, baking powder, salt, and cinnamon into a large bowl, and give them a good stir using a fork.
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.
Beat the mixture using a hand-held electric whisk until smooth. Then fold in the almonds.
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.
Leave to cool for a short while, before transferring to a wire cake rack.

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