Banana Almond Cake

Janie Gentry
2.7 3
75 mins
75 mins


Servings: 18
  • 3 Bananas (approx. 480 g)
  • 7-10 Tbsp juice of 1/2 lemon
  • 150 g Almond kernels without skin
  • 250 g soft butter or margarine
  • 1 package Vanillin sugar
  • 200 g Sugar
  • 5 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 150 ml Milk
  • 100 g Dark chocolate coating
  • 7-10 Tbsp Fat and flour
  • 1 Freezer bag


  1. 1

    Peel the bananas, cut them into pieces and sprinkle with lemon juice. Roast the almonds in a pan without fat for about 3 minutes until golden brown. Take them out, let them cool down and chop them roughly

  2. 2

    Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Carefully fold bananas and almonds into the dough. Pour the dough into a greased, flour-sprinkled ring cake tin (2.5 litres capacity; 22 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (test with sticks)

  3. 3

    Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack. Chop the chocolate coating and melt it over a warm water bath. Pour the couverture into a freezer bag, cut off a small tip and decorate the cake with it. Whipped cream tastes good with it

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

350 kcal
35 g
20 g
7 g

Categories & Tags

Cakes & PastriesCakeBaking tip