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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Banana Cinnamon Cake With Apricot Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions