Pavlova
September 16, 2024
Choux Pastry
March 25, 2025
Perfect for afternoon tea or a sweet indulgence
A moist, fluffy, and flavorful cake made with ripe bananas, this classic treat is perfect for afternoon tea or a sweet indulgence at any time of the day.
Origins of Banana Cake
Banana cake originated in the United States during the Great Depression when resourceful home bakers found ways to use overripe bananas instead of letting them go to waste. It later became popular in various countries, with different variations, including the well-known Filipino banana cake (often similar to banana bread) and the lighter, butter-based versions in Western countries.
Ingredients
For the Cake:
- 250g banana
- 100g vegetable oil
- 200g brown sugar
- 75g egg
- 112g plain flour
- 80g self rising flour
- 2.5g salt
- 2.5g bicarbonate soda
- 2g cinnamon
Optional Add-ins:
- ½ cup (50g) chopped walnuts or pecans
- ½ cup (85g) chocolate chips
- ½ teaspoon nutmeg for extra warmth
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or square cake pan with baking paper.
Step 2: Whisk
In a medium bowl, whisk together the eggs and brown sugar until fluffy.
Step 3: Add
Slowly incorporate the oil and a dash of vanilla essence.
Step 4: Add the dry Ingredients
Sift the remaining dry ingredients together and fold into the mixture.
Step 5: Combine Wet & Dry Ingredients
Once the flour is combined. Fold in the banana. The browner the better! Either mash or blitz the banana to a puree form for even dispersion.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Variations & Toppings
Classic Cream Cheese Frosting
- 115g cream cheese, softened
- 50g unsalted butter, softened
- 1 cup (120g) powdered sugar
- ½ teaspoon vanilla extract
Beat all ingredients until smooth and spread over the cooled cake.
Chocolate Ganache
- 100g dark chocolate, chopped
- ½ cup (120ml) heavy cream
Heat cream until warm, pour over chocolate, let sit for 2 minutes, and stir until glossy. Pour over the cake.
Caramel Drizzle & Nuts
- Drizzle store-bought or homemade caramel sauce over the cake and top with chopped pecans or walnuts.
Simple Dusting of Powdered Sugar
- For a fuss-free finish, dust the cake with icing sugar before serving.
Enjoy your homemade banana cake—moist, fragrant, and absolutely delicious! 🍌🎂
