Banana cake is a delightful treat loved by many for its moist texture and rich flavor. This recipe provides a simple yet delicious way to enjoy the goodness of bananas in a cake form.
Ingredients:
- 3 ripe medium bananas
- 3 eggs
- 250g of flour
- 150g of sugar
- 60ml of milk
- 80g butter
- 15g chemical yeast (baking powder)
- 1 teaspoon vanilla extract
- 1 pinch of salt
Directions:
- Begin by mashing the ripe bananas in a bowl until they form a smooth puree. Set aside this banana puree as it forms the base of our cake.
- In a separate bowl, crack the eggs and beat them vigorously until they increase in volume. Then add the vanilla extract, sugar, milk, pinch of salt, and melted butter. Mix well until all ingredients are thoroughly combined.
- Gradually sift the flour and baking powder into the egg mixture. Stir gently until the flour is fully incorporated into the batter.
- Add the reserved banana puree to the batter and mix until everything is evenly combined.
- Grease a baking pan with butter and pour the batter into it, spreading it evenly.
- Preheat the oven to 190ºC (375ºF) and bake the cake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Once fully baked, remove the cake from the oven and allow it to cool in the pan for about an hour. This helps the cake to settle and develop its flavor.
Tips:
- Use ripe bananas for the best flavor. The riper the bananas, the sweeter the cake will be.
- Ensure all ingredients are at room temperature before mixing to promote even blending and better texture.
- You can add nuts such as walnuts or pecans for added texture and flavor if desired.
Conclusion:
Indulge in the delightful taste of homemade banana cake with this simple recipe. Perfect for any occasion, this moist and flavorful cake will surely be a hit with family and friends. Enjoy the goodness of bananas in every bite!
- Can I substitute whole wheat flour for all-purpose flour in this recipe?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and taste of the cake may vary slightly. Whole wheat flour tends to result in a denser texture compared to all-purpose flour.
- Can I use margarine instead of butter?
- While you can use margarine as a substitute for butter, it may affect the flavor and texture of the cake. Butter adds richness and flavor to the cake that may not be fully replicated by margarine. If you choose to use margarine, consider using one labeled for baking to achieve the best results.
- Can I freeze banana cake for later consumption?
- Yes, you can freeze banana cake for later consumption. Ensure the cake is completely cooled before wrapping it tightly in plastic wrap or aluminum foil. Place it in an airtight container or freezer bag and store it in the freezer for up to three months. Thaw the cake overnight in the refrigerator before serving.
- Can I add chocolate chips or other mix-ins to this recipe?
- Absolutely! Chocolate chips, nuts, or dried fruits can be added to the batter to enhance the flavor and texture of the cake. Simply fold them into the batter just before pouring it into the baking pan. Adjust the amount according to your preference, but be cautious not to overload the batter, which could affect the cake’s rise and texture.