I love banana, but do you know what frustrates me most when buying bananas? You are obligated to buy the whole bunch. That is a non issue if you have a large family to feed. However, there are many smaller households like mine finding ourselves unable to keep up our rate of consumption with the ripening of the bananas. This often results in overripe bananas and wastage.
The wastage continued until I stumbled upon this banana cake recipe. Now, I even secretly hope the family leaves it past its peak ripeness. The more the better. This banana cake is so simple to make, soft, moist and just plain delicious. It is also the perfect way to “trick” kids into their potassium intake.
This recipe calls only for 6 ingredients… SIX!
With easy-to-follow steps (yes, even for beginners!), you won’t need to head out to satisfy your banana cake cravings anymore. If you’ve got overripe bananas sitting in your pantry, highly recommend you give this a go!
Understandably not all of us are big fans of the Big Brother (i.e. banana bread) which usually has a denser texture and the inclusion of walnuts. I believe there are some of us who prefer soft and moist banana cakes.
This banana cake is light, fluffy and tastes absolutely divine! They go so well with a cuppa tea, making the perfect afternoon snack.
I’ve baked this cake countless times now and I noticed that they don’t last beyond a day in this household – my parents must be cake monsters! Depending on the type of bananas I use, I have also tried cutting down the sugar slightly and the cake still turned out delicious.
In the event that you do not have powdered icing sugar sitting in your pantry, you may substitute for castor sugar as well – please refer to notes at the bottom of recipe.
If you do give this recipe a go, please come back and leave me a comment to let me know how you went! You can also tag me on Instagram @thebakeanista – I’d love to see how your cakes turn out.
Easy yet Delicious Banana Cake
Ingredients
- 200 g overripe bananas mashed
- 120 g superfine cake flour
- 1 tsp baking powder
- 3 eggs at room temperature
- 100 g icing sugar
- 100 g unsalted butter, melted
Instructions
- Preheat oven to 180°C. Grease a regular loaf pan (refer to notes regarding pan size) with butter and line with parchment paper.
- Mash overripe bananas in bowl until fine, set aside.
- Sift flour & baking powder. Set aside.
- Add eggs into bowl of a stand mixer. Beat on medium speed for 1 min and then increase to the highest speed for another 2 min. The egg should become bubbly. Add sugar & beat on the highest speed for 3 mins. The mixture should be foamy.
- Add in mashed bananas and gently stir 2-3 times with a spatula to combine.
- Add ½ the butter into egg mixture, gently fold and stir 2-3 times.
- Next add ⅓ of the flour, gently fold and stir until just incorporated.
- Add in another ⅓ of the flour, stir gently to incorporate.
- Add the remaining ½ butter, gently stir to mix and finally add the remaining ⅓ of flour. Gently stir and make sure the flour is fully dissolve but be sure n͟o͟ ͟t͟ to over mix. Ensure batter retains air bubbles in the beaten eggs.
- Pour cake batter into the pan and bake for 30-35mins, or until a cake tester comes out clean in the center. If top of the cake is browning too much, cover with aluminum foil after the cake is set at the top, about 20-25 mins into baking.
- Remove cake from oven, let cool on a wire rack for 10 mins then slice and enjoy!
Notes
For those new to baking and require more in-depth instructions, please visit Rasa Malaysia as there are a lot of tips as well as do’s and don’ts included which would be helpful for beginners.
If you enjoyed this recipe, check out my Recipe Index for more delicious recipes!
Have you tried this recipe?
IF YOU MADE THIS RECIPE, I’D LOVE TO SEE HOW IT WENT!
TAG ME ON INSTAGRAM @THEBAKEANISTA SO I CAN HAVE A LOOK AND RE-POST ON MY IG STORIES!
Really soft and moist! Made this for the first time and loved it!
Yay glad to hear that! ☺️
Do you have thermomix step by step guide for this recipe ?
Thank you
Sorry not as yet, I did try but didn’t quite achieve the perfect texture I was expecting so I just stuck to using my stand mixer. Haven’t quite perfected it yet.
Hi, I follow every of your step ,using low protein flour, yet It did not come out like yours, so light and fluffy. Mine was oily, dense and sink a bit after cooling down. Do you know what is wrong with that?
Hi Donna, I am sorry to hear your cake did not turn out well. If the cake sank after cooling down, it could be that the mixture was overbeaten. Ensure to gently fold in the flour to avoid overbeating cake batter.
Absolutely love this recipe so so much! This recipe is really such a keeper! By far this is the best banana cake recipe that I’ve tried! I’ve replaced the melted better with melted ghee. The taste is really amazingly good! Thanks for sharing the recipe!