“Easy banana cake with cinnamon recipe which you can bake it, and devour it at anytime!”
I had 3 bananas left at home which I bought last week and turned too ripe to be eaten direct. I couldn’t bear to throw them away. Hence, I decided to forgo my initial intention of baking Chocolate Rum Cheese Cake, and baked a banana cake, instead.
Yes, I am getting more and more onto baking nowadays. I love the experience of having a bowl of plain mixture making from scratch turned into beautiful edible piece of food art (or at least it’s a total transformation from some plain flour and eggs mixes to delicious food stuff). I sincerely felt the achievement of creating the food which I could feed my family joyfully!
However, with my elementary level of baking knowledge, and quite an impatient charater, I could only be led to some express and easy baking stuff (laughing). This recipe is easy and quick, with basic ingredients and simple steps to bake this cake. Even a beginner home baker can do it! I used less than 20 minutes of preparation time, and less than an hour to have it baked.
Sometimes, if you have spontaneous visitors to your house over the weekend, or wish to bake a cake for breakfast the next day, baking this banana cake suits your purpose best!
Recipe is simple, but the taste isn’t so! I enjoyed its taste of sweet and wholesome banana flavour in the palate. Texture of this cake was soft and moist, too. This banana cake was so well liked by my girl who ate 2 pieces at one go for her tea time, and she requested for more right after her dinner on the same day (smile)!
You may choose to bake this cake with or without cinnamon flavour. I chose to add cinnamon powder. The scent of sweet cinnamon in the palate was so much in eveidence. You’ll sure love this, if you are a buff of cinnamon (smile)! Well, you have the choices, don’t you?
125 gram of butter
130 gram of brown sugar (or (white) caster sugar)
1 teaspoon of vanilla essence
2 medium eggs, lightly beaten
3 large ripe bananas, mashed
50 ml of low-fat milk
1 teaspoon of baking soda (bicarbonate of soda)
1½ cup of self-raising flour (about 175 gram), sieved
½ teaspoon of cinnamon powder
1 tablespoon of brown sugar
*Mix the above two ingredients together.
8″ x 5″ x 3″ retangular cake tin or 2 small retangular cake tins
1) Cream butter, sugar and vanilla essence in a large mixing bowl.
2) Add in lightly beaten eggs and beat mixture with low speed for 1 – 2 minutes.
3) Add mashed banana and continue beating for another 1 minute.
4) Dissolve baking soda in milk. Sift flour, (and mix cinnamon mixture into sieved flour). Add these two items into the mixture in stages alternately while beating. Beat with medium speed for about 10 minutes, or until well combined and lightly fluffy.
5) Preheat oven with 180°C. Grease cake tin with olive oil or butter, and spoon cake mixture into it. Place cake tin in middle rack and bake for 45 minutes, or until toothpick inserted (into middle part of the cake) comes out clean. Leave it on the rack to cool for 1-2 hour (or until completely cooled) before removing from cake tin. Cut and serve, or store it in a food container for next day consumption.
Yes, let the cake settles, it will taste even better with extra moist giving a more chewy bites the next day! Refrigeration is not necessary.
The lovely scent of sweet banana spread the entire house during baking, even my neighbour passed by and got so impressed with my bake with just the fragrance alone (laughing)!
Dust the cake with some icing sugar on top, if desired. However, remember that it will load a little more calorie to your diet. I did not use icing sugar, but added in cinnamon powder to bake Cinnamon Banana Cake, as mentioned. A small piece of my banana cake counts about 180kcal.
Tips: If your cake is still not completely baked after 45 minutes, continue baking for another 10 – 15 minutes. Heat should be lowered to 170°C during the extended baking time.
** My reader, Joey, commented that she changed the oven temperature to 175°C for 40 min, and the surface of her cake turned out smooth without any crack on top. Please try if it works well. Thanks, Joey!
* Expect crack(s) on the surface of cake when baked. It’s alright as it doesn’t mean your cake is harden or too dense textured.