Preparation Steps

Prepare the Cake Tin:

• Line a 15 cm x 6.8 cm cake tin with parchment paper. Use small amounts of butter to help the paper stay in place.

Mash the Bananas:

• Peel and mash two well-ripened bananas with a fork until they reach a smooth consistency.

Mix the Wet Ingredients:

• Whisk two large eggs in a bowl until frothy.
• Add the finely ground raw sugar and whisk until fully incorporated.
• Pour in the melted butter and continue whisking until the mixture is smooth.

Combine the Dry Ingredients:

• In a separate bowl, whisk together the all-purpose flour, almond meal, and salt.

Assemble the Batter:

• Add the mashed bananas to the wet egg and sugar mixture, whisking well.
• Gradually add the dry ingredient mix into the batter, folding it in gently with a spatula until just combined. Be careful not to over-mix.

Bake the Cake:

• Pour the batter into the prepared cake tin.
• Use a skewer to swirl through the batter to release any large air bubbles, and tap the tin gently on the counter.
• Bake at 150°C for approximately 45 minutes. You can check if it's done by inserting a skewer into the center—if it comes out clean, the cake is ready.

Cooling and Serving:

• Once baked, remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack.
• For the best texture and flavor, it's recommended to let the cake rest in a cool, dry place for one day before serving.