Honey Banana Cake

Having grown up in a Jewish household, many celebrations included copious amounts of food, this predominately included my mums infamous Honey Cake. So you imagine my surprise when researching Paleo treats and I find a recipe on Penchant To Cooks website here.

I totally agree with their description that the “cake” is more of a banana bread/banana cake hybrid, which is no issue for me as I love me some bananas.

Although the basis of the recipe is the same, I have made some tweaks, not to improve it, but due to the fact that I did not have certain ingredients and some of them seem near enough impossible to source in the UK, and being impatient to try the recipe I did not buy off the internet and just replaced or did not include them.


220g ground almonds

2 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

4 Tbs melted coconut oil

120ml honey

2 Tbs maple syrup

2 eggs

2 bananas

32g chopped almonds


1. Preheat the oven to 180 Celsius.

2. Melt the coconut oil in the microwave for 30 seconds.

3. In a medium sized bowl, mix the dry ingredients together (almond flour, baking powder, cinnamon and nutmeg) and set aside.

4. In another smaller bowl, mash two bananas in a bowl and set aside.

5. In the third and final but most important bowl, put the melted coconut butter and the maple syrup in a bowl and mix well until it hardens slightly. (It is not essential to use an electric whisk but if you’re a bit rubbish at the manual whisking like me you could always get a helping hand – mine was via the husband =]) The mixture should then look a bit lighter.

6. Add the honey into the third bowl and beat further until completely mixed. Add the eggs and beat the mixture again.

7. Add half of the dry ingredients from the medium bowl into the mixture and mix well. Add half of the mashed bananas and mix well.

8. Repeat Step 7.

9. Pour into a cake tin, I used a bogstand uninformative size from Tescos (it is quite deep therefore it will just add to the height of the cake.

10. Sprinkle the batter with the chopped almonds.

11. Bake for 30 minutes (switch directions of the pan half-way through) and leave to cool completely.

This recipe was so easy to follow and tasted amazing, with loads left over to take into work to share the foodly love. This is definitely a recipe I will be reusing over and over again.

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