Banana cake with raisins and almonds
6 servings
15 minutes
Banana cake with raisins and almonds is a delicate, fragrant pastry that embodies the warmth of home cooking. Originating from European culinary tradition, this cake combines the sweetness of ripe bananas, caramel notes of brown sugar, and a light nutty crunch from almonds. Raisins add pleasant juiciness, while yogurt gives the batter airiness and softness. This cake is perfect for morning coffee or cozy tea time. It can be served warm when the nut crumble is still slightly crunchy or left for a day to let the flavors deepen further. Versatile and easy to make, it will become a favorite dessert for the whole family.
1
Preheat the oven to 180 degrees.
2
Sift the flour, mix it with baking powder, brown sugar, and vanilla sugar.
- Wheat flour: 500 g
- Baking powder (raising agent): 1 teaspoon
- Brown sugar: 0.8 glass
- Vanilla sugar: 0.5 teaspoon
3
Crush the almonds into crumbs. Turn the bananas into puree (using a fork or blender).
- Roasted almonds: 40 g
- Bananas: 2 pieces
4
Melt the butter and mix it with beaten eggs and yogurt, then add banana puree.
- Butter: 6 tablespoons
- Chicken egg: 2 pieces
- Plain (natural) yoghurt: 100 g
- Bananas: 2 pieces
5
Add raisins and nut crumbs to the flour (leave 2 tablespoons of nut crumbs for decoration).
- Raisins: 60 g
- Roasted almonds: 40 g
6
Gently fold the oil mixture into the flour, trying not to damage the airiness of the dough.
7
Grease a narrow cake pan with fat and fill it with batter, leaving a little space from the edges. Sprinkle with almond crumbs and decorate with whole nuts.
- Roasted almonds: 40 g
8
Bake for 30-40 minutes.
