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I was 5 years old, sitting on the sun warmed front step of our house in Johannesburg, South Africa. I could smell newly mown grass and the sun was hot on my back. I held a piece of freshly baked banana cake in my hand and as I bit into it, life felt pretty much perfect to me.

Banana cake is woven into most of our childhoods. Almost all of us have memories of eating this delicious dish when we were young. I used to bake “normal” banana cake and the children have been missing it. Over the weekend they asked me if I would bake them some and so I combed all through all my Paleo recipes looking for a Banana cake recipe. I found one on a single sheet of paper and decided to try it. BUT I printed it ages ago and don’t know where it came from. I am sure I will have an email or too about it….but I really do not know where it comes from.

All I know is that it is:

  1. Paleo
  2. Delicious
  3. Easy to make
  4. Too good not to share

This cake has everything that is good about Banana cake- it’s moist, not too sweet and the flavour of banana is not overwhelming.  And it is filled with goodness- lots of good fats and the sweetener used is raw honey which is a win in my book.

This meets my lunchbox criteria too- easy to hold and eat, not too fragile, won’t melt and is healthy. This will give small brains a good boost of healthy fats and proteins!

Again- I am not sure where this recipe comes from. If anyone knows where it comes from, I am more than happy to give credit. The recipe is not mine.


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paleo honey-glazed banana almond cake

paleo honey-glazed banana almond cake


  • 1 cup of almond butter*
  • 2 bananas mashed
  • 3 tbsp of raw honey & 2-3 Tbsp for the glaze**
  • 3 eggs
  • 1 drop of dōTERRA Cinnamon oil
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar


  1. Preheat the oven to 160°C and grease a cake tin with coconut oil
  2. Place all of the ingredients in a large mixing bowl. Mix to combine. Using a fork mash the ingredients until they are a smooth paste (or thereabouts)
  3. Pour the batter into the prepared cake tin.
  4. Bake for 25 to 30min until a skewer comes out clean.
  5. While cake is hot spread the honey for the glaze over the top of the cake- the cake will melt the honey and absorb it.
  6. Allow to cool in tin then remove.


* You can make almond butter for a lot less than buying it. Put a cup of (preferable activated dehydrated) almonds into the food processor with a pinch of himalayan salt and coconut oil. Process until the mixture is a butter adding salt and coconut oil to taste. Stop processing at the consistency you are happy with. You can also use another nut butter, like peanut butter.

** This is an estimate only. Put as much honey on as you are happy with- the more you spread over the top, the stickier the top of the cake and the stronger the honey taste.

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This is so good and a slice of this yummy cake has been a wonderful way to sweeten my Monday morning!

Enjoy x