Banana, Cinnamon and Rum Friands

Banana, Cinnamon and Rum Friands

The first time I had a friand was in NYC on an Art trip a couple of years ago . My friends and I found this amazing patisserie shop near where we were staying and consequentially had delicious viennoisserie and patisserie for breakfast every morning. One day I had a raspberry friand – which is basically a chewy but very light cake, and it was so insanely good! I can still remember sitting on a bench in central park, everything turning orange and red because it was on the cusp of autumn, and biting into this moist fruity cake with a delicious chew on it. Since then whenever I’ve made friands they’ve reminded me of my amazing trip and so I thought it was about time I make some and write up a recipe of my own for them.

I’ve always loved the flavour combination of cinnamon and banana, so I thought this in a  friand would be cool. I’ve topped these with  rum icing which is optional but is also very delicious so I’d really recommend trying it out. This icing also goes really well with any sponge cake, crumble or generally warm pudding, so if you make too much just keep it in a pot in the fridge for when you need it! Traditionally these are made in little oval tins, but as I didn’t have a specific financier tin I just used a well-greased muffin tin which seemed to do the trick.


Makes 12 Friands

Time: 20 minutes, plus cooking time


For the Friand

  • 55g Ground almonds
  • 110g Caster sugar
  • 30g Plain flour
  • ½ tsp Ground cinnamon
  • A large pinch of Salt
  • 50g Butter, melted
  • 3 large Egg whites
  • 2 large Bananas

For the rum caramel icing

  • 60g Butter
  • 75g Light brown sugar
  • 3 tbsp Whole milk
  • 1 tbsp Rum
  • 100g Icing sugar


  1. Pre-heat the oven to 180˚C and then grease a 12 hole muffin tin with butter.
  2. Now make the cake mixture. Put the ground almonds, sugar, flour, cinnamon and salt into a bowl and whisk together. Add the melted butter and egg whites to the mix and whisk until smooth.
  3. Take one of the bananas and mash it in a bowl with a fork. Then add it to the mix and whisk it in.
  4. Then take the other banana and slice it into slices the thickness of a £1 coin. Put one of these slices into the bottom of each of the muffin holes. Top with an ice cream scoop of the cake mixture and then bake the firands in the oven for 20 minutes until golden brown on top and cooked all the way through (a knife or skewer inserted into the centre will come out clean).
  5. Take a knife and run it round the edge of the cakes to loosen them from the tin and then turn the cakes out onto a wire rack and leave to cool completely.
  6. Now make the icing. Put the butter into small pan and melt gently. Then add the sugar and heat whilst stirring until the sugar dissolves.
  7. Add the milk and bring to the boil. Then remove from the heat and add the rum. Stir and then leave to cool to room temperature.
  8. Once cooled add the icing sugar to the mixture and stir to make a smooth icing. Pour the icing into a pipping bag with a small nozzle and then drizzle over the friands.  Serve!

Thanks for reading!

Emma x

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