Almond butter banana cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 87) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla bean whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sophie_lfm61y on May 10, 2026

    Subbed PB for almond butter, along with yogurt for the milk. Came out moist and tender but felt like it was lacking something. Would make my regular banana bread over this recipe but it was fun to try something new

  • ana_b3gye8 on January 15, 2026

    Used PB instead and added milk chocolate Chips. Got rave reviews!!

  • Devons on October 07, 2025

    It baked up sort of flat in the 8x8 square pan. Maybe loaf pan will produce a more gratifyingly tall cake :-)

  • Bessp on January 17, 2025

    Made this cake, substituting sunflower butter for almond butter. It came out great! Nice and moist with good banana flavor at 35 minutes. I also put on nutella frosting to make it more of a dessert, which worked quite well.

  • Astrid5555 on February 04, 2023

    Solid, easy, not too sweet and moist banana cake.

  • Cheri on June 12, 2022

    Agree with Zosia, a bit gummy. Better a couple of days later. Overall almond butter nice foil for sweetness. Would repeat. Hubby loved it.

  • Zosia on June 15, 2021

    Very nice flavour. Texture was a little gummy while still warm but improved once it cooled completely. perhaps a little less banana is needed?

  • Lepa on May 11, 2021

    This was a nice version of banana bread. It turned out pretty well but I have had issues with several recipes in this book because the dry ingredients are all dumped directly into the wet instead of mixing the dry ingredients first. I whisked the baking powder in before adding the flour but still ended up with pockets of baking powder or soda in the cake, which was off-putting. From now on, I'll mix my dry ingredients before adding them to wet even if it will dirty another bowl.

  • wcassity on April 25, 2021

    Delicious. Quick, moist, perfect sweetness. Added no glaze. Used coconut almond butter but didn’t pick up any coconut taste.

  • jaceygrusnick on March 24, 2021

    Super moist, delicious cake. As the book title implies, it's great for snacking and not too sweet. Will definitely make again.

  • vickster on February 03, 2021

    I made with peanut butter instead of almond butter. It was a delicious, moist easy cake.

  • Jviney on February 02, 2021

    Loved the richness the almond butter brought to this cake. I haven’t yet tried it at room temp...couldn’t wait for it to cool! Third easy winner from this cookbook.

  • Gneissspice on January 16, 2021

    Easy to make one bowl—especially when you have bananas that need using up. Take her advice and add liquid for glaze a little at a time. We (my little helpers) added too much and the glaze was too thin to stay on the cake.

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