Look at that cake! It is perfect! And I do believe it’s the first time I have ever baked anything that didn’t end up mangled in some way. Whether I use the wrong pan, don’t grease the pan enough, drop the finished product, something always goes wrong. Not this time!
After making my pizza crust with almond meal a few weeks ago, I have become pretty obsessed with the nutrient dense product. It’s not too expensive, and while I love regular flour, it’s nice to have the added protein once in awhile.
After buying a new bag of almond meal at TJ’s, I started browsing the web for a breakfast type cake/quick bread I could make with the almond meal and found a simple recipe for a banana almond meal cake.
I knew it had to be a Bundt cake because I wanted to use the Bundt cake I got for my birthday. Whenever I say/write Bundt, I think of My Big Fat Greek Wedding. 
The original recipe can be found on this beautiful blog. It all started with some rapidly ripening bananas.
And of course almond meal. I also used a half cup of whole wheat flour.
The recipe also includes a half cup of yogurt;; I used my favorite, Fage 2%. It did not include cacao nibs, but I added them for a cocoa crunch and some added antioxidants.
The batter was incredibly simple to make, but my non-stick pan was the real star in this baking effort. As you can see from the first picture, it came out of the pan so perfectly. And to make it even better, the cake is delicious. It’s really more like a banana bread. I’ve been eating it for breakfast topped with more Greek yogurt. Yum.
And so we come to the end of yet another crazy work week. I am NJ bound to spend the weekend with my mom and sister. If you are celebrating a mom, aunt, grandma, or other special woman (or yourself!) this weekend, enjoy.
What are your weekend plans?
