Prep time: 30 mins  
Cooking time: 50 mins
Serves: 8 

Ingredients 

Almond Meal Banana Cake: 

• 200 grams almonds, raw, with skin (Or use 200 grams store-bought almond meal for convenience if preferred.)
• 3 medium overripe bananas (about 1.5 – 2 cups mashed)
• 100 grams (1/2 cup) unsalted butter, chopped into smaller sized chunks
• ¼ cup Wild Nectar Honey
• 2 large eggs
• ¼ cup brown or muscovado sugar
• ¼ cup Greek style yogurt (or plain yogurt)
• 1 tsp vanilla extract
• ½ cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp fine sea salt
• ¼ tsp ground cinnamon
• Olive oil or melted butter, for greasing the pan

Honey Walnut Glaze: 

• 5 tbls unsalted butter
• 5 tbls Wild Nectar Honey
• ¼ tsp ground cinnamon
• 50 grams (about ½ cup) walnuts – either left whole or chopped

Method 

1. Preheat oven to 180°C
2. Grease a 20cm springform baking tin with oil or melted butter and line the bottom with aluminium foil or greaseproof paper.
3. Make almond meal: Add the raw almonds to a food processor bowl (or high-speed blender) and process in 30 second bursts, mixing and scraping the sides of the food processor bowl in between, until the almonds are finely ground. Be careful not to over process as the almonds will start turning into almond butter. Skip this step if using store-bought almond meal.
4. Transfer the almond meal to a bowl or measuring cup and set aside.
5. Peel the bananas and mash until smooth.
6. Combine the unsalted butter and honey and gently heat until melted.