Banana cake is a sweet, but moist cake with a taste of the tropics. In North America, often banana’s are subsidized by grocery stores to attract customers, so the ingredients of this delicious cake there are even more affordable.  

The art of making banana cake

Making this cake is easy, and the following pointers may make the taste special. First, if you have over-ripe bananas, do not throw them out, but freeze them in a closed container or bag. They are perfect for use in this cake. The freezing of bananas before using , always contributes to taste. So keep the bananas you are using at the least 24 h in the freezer. Second, for additional moisture, you can add 3/4 cup of butter milk or  (plain) yoghurt to the cake dough, in addition to the 2 tablespoons listed in the recipe. Finally, the use of whole wheat flour and some oat flour together with the walnuts make this cake a nutritious snack that keeps you going for a while!

If you like to use a loaf pan, the cake will become more a banana bread.

In South-East Asia, South-China, Vietnam and Indonesia, where banana’s are also abundant, but oven’s usually not,  a steamer will replace the oven.

 

Special equipment

  • cake or pie form of 10 inch (25 cm) diameter

 

Banana cake ©️ Nel Brouwer-van den Bergh

Banana cake

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Course: Dessert, pastry
Cuisine: American
Keyword: banana, cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients

Ingredients for the cake

  • 6.2 oz (175 g) whole wheat flour
  • 2 oz (55 g) oat flour
  • 3.6 oz (100 g) unsalted butter
  • 3.6 oz (100 g) brown sugar
  • 2 tsp baking powder or baking soda
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 3.6 oz (100 g) walnuts
  • 2 eggs
  • 3-4 defrosted bananas
  • 1/3 oz (9 g) vanilla sugar optional
  • 2 tbsp yoghurt
  • 3/4 cup butter milk or yoghurt optional

Instructions

Making the cake

  • Mix the flours, salt, vanilla sugar if using, baking powder and/or soda, cinnamon powder together
  • Mash the banana's with a fork
  • Mix the sugar and the butter and beat the mixture until creamy
  • Add the eggs to this sugar/butter mixture and mix briefly
  • Then add the pureed bananas to the above and the yoghurt and mix. When using add more yoghurt or buttermilk in this step
  • Subsequently add the dry pre-mix and carefully mix, until the flour mixture is well mixed and has absorbed the moisture.
  • Finalize with adding the partially broken walnuts
  • Let the mixture stand for 15 minutes and pre-heat the oven till 350 F (180 C)
  • Then butter the cake or pie form with some butter or vegetable oil
  • Fill the form with the banana dough and place in the middle of the oven
  • Check color after 40 min and the target cooking time is 45-50 minutes
  • Take the cake out when done and let it cool down. In dry environments, you can cover with a piece of parchment paper, but do not close it off completely.

Notes

Method: Oven baking (but also steaming can be used)
Food allergy & intolerance information: gluten, eggs, nuts

 

Remarks

  1. Depending on the type of oven, and the place in the oven, always check the cake for color and done-ness, well before the time indicated

 

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