Banana Cinnamon Cake With Apricot Glaze Recipe

Name: Banana Cinnamon Cake With Apricot Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bananas (medium size, ripe); 100 g brown sugar (or to taste); 100 g hazelnuts (ground); 100 g flour; 50 g butter; 50 ml canola oil; 2 eggs (large); 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1 teaspoon orange zest; 2 teaspoons baking powder; 3 tablespoons apricot jam; 1 teaspoon rum (optional)

Servings: persons

4 bananas (medium size, ripe)
100 g brown sugar (or to taste)
100 g hazelnuts (ground)
100 g flour
50 g butter
50 ml canola oil
2 eggs (large)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon orange zest
2 teaspoons baking powder
3 tablespoons apricot jam
1 teaspoon rum (optional)

1
Mix butter, oil and sugar until fluffy.
2
Add eggs and mix again until of thick texture.
3
Add cinnamon, orange zest and vanilla extract and mix again.
4
Slowly add hazelnuts.
5
Mix baking powder and flour and add to dough.
6
Mash bananas (best using a fork) and add to dough. Mix until soft and creamy.
7
Transfer dough to a buttered cake pan and bake at 175u00b0C for about 35-40 minutes.
8
Glaze: heat jam in a pot or in the microwave oven until liquid.
9
Stain hot jam through a sieve (to avoid chunks on top of the cake).
10
Mix, if desired, with rum.
11
Brush hot cake with apricot mixture and let cool.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 bananas (medium size, ripe), 100 g brown sugar (or to taste), 100 g hazelnuts (ground), 100 g flour, and more.

Yes, Banana Cinnamon Cake With Apricot Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cinnamon Cake With Apricot Glaze

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