Not to be confused with the Banana Breada plum cake or bread with some differences in ingredients and preparation, the Cake of bananas it is an excellent companion for delicious breakfasts and snacks with hot tea or orange juice. This soft banana dessert is very easy to prepare and can be revisited and enriched with other ingredients that make it even more delicious, such as dried fruit or chocolate chips. Banana cake is that fragrant and timeless grandmother’s recipe that is suitable for all seasons and for every type of snack. Let’s see how to prepare Banana Cake with these simple steps.

Preparation

1

To start, peel the bananas and, with the tines of a fork, mash them inside a plate, until they create a creamy puree and set aside. Meanwhile, in a saucepan, melt the butter completely, being careful not to burn it. Once melted, keep it aside to cool.

2

In a large bowl, shell the eggs and add the sugar and a pinch of salt. With an electric mixer (or a hand whisk) whip the ingredients at maximum speed, until the mixture is light and fluffy. Then add the banana puree and mix gently with a fork to mix everything.

3

Then add the sifted flour and baking powder and mix them at low speed with an electric blender.

4

When the mixture is homogeneous, add the cinnamon powder and finally the melted butter. Work again with the whips of the mixer at low speed until all the ingredients are perfectly combined.

5

Grease and flour a 22 cm diameter cake pan and pour the kneaded dough into it.

6

Bake the banana cake in a preheated static oven at 180 ° C for 35-40 minutes. To check the cooking of your cake, use the traditional toothpick method to insert into the heart of the cake to check if it is still wet or dry. Once ready, the banana cake will be golden on the surface. Let it cool completely and then sprinkle it with icing sugar and serve.

Accessories

• An electric mixer (or a hand whisk)
• A saucepan
• A large bowl
• A plate
• A fork
• A 22 cm cake pan

Tips and tricks

• We advise you to use well-ripened bananas for an optimal rendering of the flavor inside the Banana Cake.
• This is the basic recipe for Banana Cake, but you could customize it with other ingredients that enrich it with flavors. From chopped walnuts and chopped hazelnuts, to chocolate chips, or a pinch of cinnamon that gives the dough an edge. Experiment and find your original version of Banana Cake.
• Another variant of this dessert is the marbled version: before pouring the dough into the pan, divide it into two bowls and add cocoa to taste in one. Then pour the two doughs into the mold, mixing them only with a toothpick to form a vortex.
• Serve the banana cake accompanied by a few clumps of Mascarpone cream or from a teaspoon of jam of the taste you prefer. Excellent for breakfast or for a sweet snack.
• For a lighter version of the Banana Cake recipe, you could replace the butter with seed oil. In this case, pour 80 grams of oil instead of 100 grams of butter.

storage

Banana Cake can be stored at room temperature in a cake holder or covered with cling film, for a maximum of 4 days. If you don’t eat it right away, you can freeze it in the freezer. To defrost it, place it in the fridge for a few hours or heat it up for a few minutes in the oven. It can be stored in the freezer for up to about 1 month and a half.

History

While Banana Cake is not to be confused with Banana Bread, the origins may be common. Banana Bread was born from the need to eat, in the period of the Great Depression of the 1930s, when nothing really was thrown away given the incessant rise in food prices. In addition, instant baking powder began to be marketed in those years. Hence the boom in cake recipes also advertised on TV. In all likelihood, the Banana Cake was born as a variant of the Banana Bread of those years, since there was a tendency to use those bananas that became too ripe, but still edible, so as not to create food waste in the family.