This banana cake with marzipan is the perfect blend of moist banana bread and sweet almond marzipan. The cake is moist, rich, and perfectly balanced in sweetness. The marzipan adds a unique nutty flavor that complements the bananas beautifully.
Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup marzipan, chopped
- 1/4 cup sliced almonds (optional, for garnish)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the bananas until smooth.
- Add the softened butter and sugar to the mashed bananas and mix until well combined.
- Mix in the eggs and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped marzipan until evenly distributed.
- Pour the batter into the prepared loaf pan and sprinkle sliced almonds on top, if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the banana cake with marzipan at room temperature.
