Banana cake is one of my favourite cakes. I get so hooked on to its texture and flavour. Very rarely do we get overripe unspoilt bananas in my house. The Philippine bananas that we get here in Qatar get spoilt ever so quickly.
So whenever they become overripe without getting spoilt, I try making this cake. This is one of the delicious ways to use up overripe bananas.
Adding sugar to the recipe is totally dependent on the sweetness of the bananas. As my bananas were not over sweet, I added ¾th cup of sugar. You can reduce or increase sugar in the recipe by 1-2 tbsps depending on the bananas.
There is nothing new in this recipe, except that mashed bananas are added to the usual plain cake batter. But the end result is so soft, moist and cute with black specks from the banana. I normally use raw cane sugar, which gives my cake a kind of brownish tint.
Hubby and kids do not like fruits in cakes. So it’s always me, myself cake. In reality, the banana flavour in the cake seemed muted coz of the vanilla. I kept a piece of cake out to see how long it keeps at room temperature.
It stayed good for 5 days and started to mould on the 6th day. So 4 days at room temperature could be kind of safe. But I normally transfer it to the refrigerator after the second day where it keeps good for a week.
Omitting the bananas and increasing the sugar by 2tbsp will give you the basic plain cake. My recipe coming up soon, but you can give it a go if you are looking for a plain cake recipe.
Over to the recipe…
- 1 cup All Purpose flour/Maida
- 2 very ripe bananas
- 3/4 cup (150g) granulated sugar, powdered
- 2 eggs (room temperature)
- 1/2 cup (113g) butter
- 1 tbsp milk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanila sugar/extract
- Sift the flour, baking soda, baking powder, and salt together. Prepare a square 6" pan by lining with parchment paper. Mash the bananas and keep aside. Preheat the oven at 170°C for 10 minutes.
- In a wider vessel, cream the butter and sugar till pale and light. Add the eggs one at a time and beat well till it gets fluffy. Add the milk and beat for a minute or two.
- Now add the mashed bananas and fold into the mixture. Then add vanilla and the sifted flour in thirds and fold lightly till everything gets incorporated.
- Transfer the batter to the prepared pan and bake at 170°C for 35-40 minutes till an wooden skewer comes out clean.
- Cool down completely on a wire rack before slicing it up.
- The cake stays good for 4 days at room temperature.
- Though I normally bake all my cakes at 180°C, for this one I reduced the temperature to 170°C as it has a tendency to brown up quickly. Even then I had to cover the top with Aluminium foil to prevent over browning.
- Ensure that your eggs are always at room temperature to prevent curdling while beating.
- After adding the mashed bananas, the mixture did curdle a bit but got rectified as I added the flour next.
- There were small pieces of banana here and there, but they did not show up or taste different in the cake.
- Milk is added to loosen up the batter. You can avoid it if the consistency of the batter is right.
- The centre of the cake took quite a bit to completely cook. Until you get a clean skewer keep baking, else you will end up with uncooked cake. Increase time if needed.
- The top of the cake seemed a bit too moist. I would suggest that you chip off the top after slicing so that it does not mould soon.
Check out my Eggless Chocolate Cake recipe…