Best Ever Old-Fashioned Banana Cake
You have no idea how good this Banana Cake can be. There’s a Chinese saying that goes something like ‘If I claim second place, no one will dare to claim first place’. It generally means that one is so good in the particular field, no other can compare to it.
I also call this the No. 2 Banana Cake.
Because no other banana cake will supersede this, in my humble opinion.
I made it last Christmas, and it was a hit.
The key to an absolutely mouth-watering banana cake, is in the bananas you use. The type of bananas doesn’t really matter, but the stage of ripeness does. You will need overripe bananas with a strong fragrance and slightly blackened skin (but don’t worry, the flesh is not affected) to make this dope.
I also paired this with walnuts to, well, improve it aesthetically. But of course, feel free to add some into your cake batter to add some crunch if you like.
You can’t really blame me for craving to have some Toffee Nut Latte right now.
Here’s the recipe:
The Best Old-Fashioned Banana Cake Ever
450g very ripe banana/s
300g plain flour
1 teaspoon baking powder
½ teaspoon baking soda
200g corn (or any vegetable) oil
- Prepare and grease a 8×8 inch round cake pan.
- Preheat the oven to 165 degrees Celcius.
- Whisk eggs, sugar and banana/s together for 10-15 minutes on high speed until the mixture is light and fluffy.
- Add the dry ingredients (flour, baking powder, baking soda) and fold them in.
- Add the oil and mix well to combine.
- Pour into the cake pan and bake for 40-45 minutes. It will be ready when a toothpick inserted comes out clean, or with one or two crumbs sticking to it.
-You may also use 9×9 inch round pan, but the height of the cake will be shorter.
-This cake can be kept at room temperature for up to five days.
Tell you what, I’ll be generous and share another quick dessert recipe should you have leftover ingredients:
-With a ratio of 1:2.3, rub butter into flour with your fingertips till crumbly. Mix in 1 part caster sugar and walnuts.
-Place sliced bananas, as many as you like, into an oven safe dish with a flat surface. -Spoon the crumbly mixture over the bananas, and bake for 25-30 minutes, or until the surface is slightly browned.
Hold onto your banana cakes while I release many more banana dessert recipes!