Bring the eggs and butter to room temperature. Sift the flour, almond flour and baking powder together. Preheat the oven to 180℃.
If you don't have time to bring the butter to room temperature, microwave the butter straight out of the fridge for 35-40 seconds at 300 W. (It should be about the consistency of mayonnaise).
Add the sugar to the butter, and whip until the mixture turns pale and fluffy.
Beat the eggs, pour into the mixture a little at a time, mixing well after each addition.
Mash the bananas with a fork until it reaches your desired consistency. I think it's delicious if you leave some texture If you want to top with some sliced banana, leave half of a banana and slice.
Add the mashed bananas into the bowl from Step 4 and mix.
Add the sifted dry ingredients, and fold in gently until there are no flour streaks.
Pour the batter into a lined cake pan. Top with sliced banana to taste.
Bake for about 40 minutes at 180℃, and it's done. It will be more moist and is best the next day.
"10 Minute Prep! Bakery Banana Cake" (Recipe ID: 2062213) is my family's standard recipe. But when I want to make it a little richer for our guests, or as a gift, I add almond flour to the batter.
Use fully ripened bananas. I use a small amount of sugar for this cake because of the sweetness of the fruit. Always bring the butter and eggs to room temperature. If they are cold, they will separate and won't mix well. To cut the cake nicely, remove the cake from the cake pan, let it cool on a rack before slicing into it.