You guys may have tasted banana cake! But have you ever tasted the best banana cake EVER? I just did a few days ago! It was unbelievably moist, light and scrumptious!
This recipe called to be mixed in a food processor which I did. I do not know for sure if you’d get the same texture using a normal mixer but what the heck you could try it anyway. The cake was finished in about a day and I polished most of it myself!
Me looking dead serious trying to place the banana cake in a strategic fashion.
Believe me when I say it was awesome.
The Starting Chef
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar ( use half brown sugar and half white)
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract
2 large eggs
100ml (1/3 cup + 1 tablespoon) buttermilk (Add a 1 tbsp of vinegar to plain milk if you don’t have any. I used one tbsp of plain yogurt mixed with milk)
225g (1 1/2 cups) self-raising flour (or just add a heaping spoon of baking powder to plain flour)
1/2 teaspoon bicarbonate of soda
Cinnamon Streusel Topping
- 75 g packed brown sugar
- 15 g all-purpose flour
- 1/2 tbsp ground cinnamon
- 15 g butter
Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan-forced oven, preheat the oven to 180 degrees Celsius.
Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper.
Place butter, sugar, banana, vanilla and eggs in a food processor.
Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
Pour batter into prepared pan.