Sometimes all you need is just a quick and simple cake recipe. Whether it is for a gift, cake sale, breakfast or purely because you just need to eat cake. I find myself always turning to this one special recipe of mine; the ultimate banana cake recipe!
It is seriously very simple to make. All you need is some very ripe bananas, and you’d be all good to go. Even if you don’t have ripe bananas in hand, you can pop them (skin and all) on a baking tray in a preheated oven at 150 degrees celsius for around 15 minutes, until their skin has gone all black and the aroma in your kitchen already smells like banana cake. Then let this cool down a little and proceed with the recipe.
One quick tip I love is to never throw away ripe bananas. I always peel them and cut them up in to 2cm thick slices and pop them in a bag and into the freezer. It is one of the best kitchen hack in my kitchen! You can take a quarter cup out along with some other frozen fruits and blend it in a blender to create lovely thick and healthy instant ice-cream. Or you can thin it out with a splash of milk for a great smoothie recipe. You can also dip them in melted chocolate. And of course you can take the required amount out and defrost them a little to add in to this recipe. Just don’t throw away ripe bananas even if you don’t have time to make this quick and easy recipe.
Enough of me talking about bananas, and lets get started with this super easy recipe!
The best go to Banana cake recipe
- 2 eggs
- 1/2 cup caster sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 large (ripe) bananas (equivalent to 1 cup mashed)
- 1 cup of all purpose flour
- 1/2 tsp salt (essential to bring out the flavours)
- 3/4 tsp bicarbonate soda
- 1/2 tsp of baking powder
- 1/2 tsp cinnamon
- 1/4 cup of Nutella (homemade if you prefer)
- 1/4 cup roasted nuts of your choice
- Firstly preheat your oven to 150 degrees celsius and line a baking tray with parchment paper. (I used two loaf tins in the picture above, but you can use one for a thicker loaf, two round cake tins for a sandwich cake or even bake them in to muffins!)
- Whisk the eggs and sugar in a large bowl until the sugar has dissolved.
- Mix in the vegetable oil, vanilla extract and mashed bananas.
- Now sift in the flour, salt, bicarbonate soda, baking powder and cinnamon in to the wet ingredients and use a spatula to fold everything together.
- Pour the batter into the lined tin and bake it for 25-30 minutes if using one tin; 20-25 minutes if using two tins and 15-20 minutes if using muffin tins. (Ultimately, you’re looking for a clean toothpick when you insert it in the center of the cake). Turn the cake half way during the bake to ensure an even bake.
- Take it out and let it cool for 5 minutes on a wire rack, and then take it out of the tin/s to let it cool completely.
- Decorate however you want, or in my case slather on some rich gooey homemade nutella and top it of with roasted nuts of your choice! (Stay tuned for the recipe of the homemade nutella!)
Seriously this cake is so moist and so fragrant that it is impossible to not bake this over and over again. I really do hope you try them out!
You may also like:
- Bestever Brownies
- Creamy Custard Buns (Using the Tang Zhong starter method)
- Chocolate French Macarons
- Matcha red bean buns – Green tea adzuki buns (Tang Zhong starter method)