banana walnut snacking cake
makes 9 squares
It was about this time last year that banana bread went viral. Did you make it? I fell in love with one by Aran Goyoaga and made the banana bread from her book Cannelle et Vanille once a week. It was decadent and delicious. It made me wonder though if I could make a quicker version of banana bread. Enter Snacking Cakes by Yossy Arefi. Her book is made up of one-bowl cake recipes for 8 inch baking pans, and her recipe for “almond butter banana cake” is what provided the framework for this quick and simple version.
This cake is sweetened from the super-ripe mashed bananas and golden sugar. Has a blend of rice and almond flour (inspired by Aran’s recipe) which gives it a gorgeous crumb, uses coconut oil as the fat, and just one egg to bind it all together. It’s a homey, moreish snacking cake and so good with a cup of black coffee in the morning or as an afternoon pick-me-up. You could also substitute chocolate chips for the walnuts if that’s more your jam. I love baking with whole ingredients, but I also want to bake things everyone, meaning my kids, will happily eat. This cake hits that note for me. It’s loved by everyone in the family. Let me know if you make it!