“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 family.
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?
Ingredients
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.
Utensil:
Electric mixer
8″ x 5″ x 3″ retangular cake tin or 2 small retangular cake tins
Method
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.
18 Responses
I often have problem having a fully baked cake. I tried your banana cake receipe and my cake still turn out incomplete baked. I placed it in the oven at 180 deg c for 50mins.
Hi,
Do you mean your cake is still starchy inside after 50min bake? If so, reduce oven temperature by 10C and 20C for fan oven, and extend your bake time for another 10 to 20 min or until it is fully baked.
Besides, try reduce the height of your cake size. You may also start with a smaller cake, reduce the amount of ingredients used.
Do share with me more if you wish to..
Hope this helps.
Hi,
may I know if you melt the butter or smash it?
Please advise.
Hi onlyjx,
I just soften the butter at room temperature till semi soften texture. Not too soft or too firm..
Hi Patrica,
I tried your Simple Banana Cake Recipe on Saturday.The result came out -Failed :( The cake tasted too much flour and dry. ( 375gm self raising flour) Is 50ml of milk too little? Please give me your professional advice on this.
Thank you once again.
Hi Patrica,
I tried baking this Simple Banana Cake on Saturday and I failed :( The cake tasted of too much flour and dry. I have to extend my baking time because it was still not cooked inside the cake. Is 375gm of flour too much and 50ml of milk too little? Please advise me and tell me how I can bake a better banana cake :-)
Thank you once again.
Hmm.. Sad to hear that.. I guess you have to try maybe reduce the flour amount. If you try to add more milk, you may want to also increase the amount of baking soda as well as baking time.
Hello Patrica,
Oic… how much flour do you suggest that I reduce to?
Thank you once again :)
Well, you try to reduce it to 350gram to see how it goes after beating. Your texture should appear light fluffy for easy baking.
If your texture after beat is too watery, add more flour by tablespoon, and beat again. I did not try such method before, but i guess it will work. Or, you wait for me to bake it again one more time, and see where goes wrong, before I write to you again? :)
Hi,
I would like to know if the cup stated in the measurement of 1½ cup of self-raising flour refer to US cups?
Thanks.
Hi,
I used standard drinking cup for this recipe, actually.. it should be about 250ml.. I guess it’s pretty a US cup than UK cup, I would say..
Sorry abt that.
Hi, can I replace baking soda with baking powder?
Hi,
I think so.. Shouldn’t be much problem. You let me know.. :)
hey Patrica, can you let me know how many cups is 130g of sugar equivalent to? Thx!
Hi sam-mie,
Should be slightly more than half a cup, nut cup size is not that big one. Maybe the size of coffee cup..
Hi, just to share. 1 cup of flour is equivalent to abt 120-130 gms. 1 cup of liquid is abt 240-250 ml/gm. 1 cup of sugar is abt 240 gms. Next, you cannot replace baking powder with baking soda as both have different functions. Generally, for chocolate & banana cakes, you would hv to put both b.powder and baking soda (bicarbonate of soda).
Hi!!
I used your banana cake recipe and made it into cupcakes! It was super yummy…
But I noticed that it collapsed when I took it out of the oven. I put exactly as your recipe. Anything else extra I should add?
Love your recipes!
Joann
Hi there,
I’ve baked according to the instructions stated and it was a success! I’ve adjusted the temperature to 160C, baked using a broiler or rather, a fan oven and I used a square tin instead, therefore the height is rather low. Could have added more banana for more of its taste.
Really love the cake. Thank you so much for the recipe!