Banana cake

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Published on 90 min main spring summer fall winter

Alex's decadent banana cake

Ingredients

  • 6–7 bananas
  • 120 g butter, or sub with half butter, half neutral oil for extra moisture
  • 100 g sugar
  • 2 eggs
  • 200 g flour
  • 8 g vanilla powder
  • 4 g baking powder
  • 0.5 tsp coarse salt
  • 1 tsp cinnamon
  • 0.5 cup sour cream, yogurt or buttermilk optional

Instructions

  1. Preheat your oven to 175 °C. Grease and line your cake pan or loaf tin with baking paper.
  2. Mash the bananas in a large bowl until mostly smooth (a few small chunks are fine).
  3. Add the wet ingredients: mix in melted butter, sugar, and eggs. Stir until smooth and glossy.
  4. Add the dry ingredients: in a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and vanilla powder.
  5. Add dry ingredients to the wet banana mixture. Stir gently just until combined (don't overmix).
  6. Fold in sour cream for a moisture boost. The batter should be thick but pourable.
  7. Bake: 40–45 minutes (for a square cake), 50–60 minutes (for a loaf). Bake until golden brown and a skewer comes out with just a few moist crumbs (not wet batter).
  8. You can drizzle a bit of sweetened condensed milk on top after baking for an ultra-moist finish.
  9. Wrap the cooled cake and let it rest overnight — the banana flavor deepens even more the next day.

Notes

  • For the most banana flavor, roast your bananas first: bake unpeeled ripe bananas at 180 °C for about 10–15 minutes until the skins go black and syrupy inside. Cool slightly, peel, and mash — the flavor intensifies beautifully.