How to make banana cake
Have you ever wanted to know how to prepare the most delicious, melt-in-your-mouth banana cake? Looking for inspiration? Look no farther than April Carter of Rhubarb & Rose, who is here to teach you how.
A lot of my childhood memories are associated with banana bread, which is the healthier and more breakfast-appropriate relative of banana cake. It’s something I’ve baked countless loaves of during early morning shifts when I worked as a baker at Violet in East London, something I’ve eaten for breakfast in Brazil alongside exotic fruits, and something I’ve made many versions of at home, sometimes with walnuts, sometimes with seeds and always thickly sliced, toasted, and buttery.
Rather than the traditional loaf-shaped banana bread, this round cake variant, topped with cinnamon cream cheese frosting, is a delightful teatime treat that is nice enough to serve with candles on a birthday cake or other special occasion.
Because ripe bananas get sweeter and easier to mash as they mature, this dish is ideal for using up any leftover fruit that has accumulated at the bottom of the bowl. The combination of melted butter and ripe bananas results in a moist crumb that preserves well, and the soft light brown sugar lends a caramel flavor.
THE MOST IMPORTANT TIPS FOR MAKING THE PERFECT BANANA CAKE
You may avoid drying out your cake by checking it five minutes before the baking time is up and taking it out to cool as soon as a skewer put into the center of the cake comes out clean, as described above.
Make beautiful frosting that holds its form while being spread by using cold cream cheese and a gentle hand while mixing it together.
Warm spices such as cinnamon enhance the banana flavor, but the frosting would also be delicious with a swirl of caramel sauce or a drop or two of vanilla extract added.
Finally, shortly before serving, garnish with slices of a firmer yellow banana to complete your look.
INSTRUCTIONS FOR MAKING BANANA CAKE
This recipe serves 8 to 10 people.
CAKE
140-150g unsalted butter, plus additional for frying and frying pan greasing
225 g unbleached all-purpose flour
1 teaspoon baking powder (optional)
3 bananas that are ripe (around 250g peeled weight)
150 g soft light brown sugar (not granulated).
2 big eggs from a free-range hen
Natural yoghurt (60 mL).
1 teaspoon pure vanilla extract (optional)
ICING & DECORATION TECHNIQUES
10 tablespoons butter, softened; 175 tablespoons confectioner’s sugar
12 teaspoon ground cinnamon 60 g cream cheese, room temperature
Optional: 1 banana (per person)
Preheat the oven to 170 degrees Celsius/325 degrees Fahrenheit/gas mark . Grease and line a 20cm round, deep cake pan with parchment paper. Melt the butter in a small saucepan over low heat.
In a large mixing basin, whisk together the flour, baking powder, and 14 tsp sea salt until well combined. Peel and mash the bananas with the back of a fork in a separate basin, then mix in the melted butter, sugar, eggs, yoghurt, and vanilla essence until well combined.
The flour mixture should be blended with the banana mixture just after it is barely incorporated .
Fill the cake pan halfway and bake for 40 to 50 minutes, or until a fork inserted into the center comes out clean. Turn out the cake onto a wire rack to cool fully after 10 minutes in the pan.
The frosting may be prepared while the cake is cooling. Using an electric mixer, cream together the butter, sugar, and cinnamon until light and fluffy in color.
Add the cream cheese and mix just until it is fully incorporated.
Spread the frosting on the top of the cooled cake and decorate with banana slices before serving, if desired.