Moist Banana Cake
🛠 Equipment
- Loaf tin 26 cm
- Whisk
- Mixing bowl
- Spatula
- Fork
- Wire rack
🛒 Ingredients
| 4 | Very ripe bananas | |
| 250 g | Flour | |
| 150 g | Melted unsalted butter | |
| 120 g | Brown sugar | |
| 3 | Eggs | |
| 1 sachet | Baking powder | |
| 1 tsp | Vanilla extract | |
| 1 tsp | Ground cinnamon | |
| 1 | Plain yoghurt | |
| 60 g | Pecan nuts |
Preparation
Step 1 : Prepare the bananas
Preheat the oven to 170°C. Peel the bananas and mash them with a fork in a bowl, keeping a few chunks for a melting heart.
Add the vanilla extract and cinnamon, then stir gently.
Step 2 : Mix the wet ingredients
In a large bowl, whisk the eggs with the brown sugar until pale. Fold in the melted butter, then the plain yoghurt, mixing well.
Add the mashed bananas and mix until you get a smooth, even mixture.
Step 3 : Add the dry ingredients
Sift the flour and baking powder over the bowl, then fold them in gently with a spatula without overworking the batter.
Chop the pecan nuts and fold them in to add a little crunch.
Step 4 : Bake the cake
Pour the batter into a buttered, floured loaf tin and level the surface. Bake for 40 to 45 minutes at 170°C.
Check doneness by inserting a knife tip: it should come out almost clean.
Step 5 : Turn out and serve
Let the cake cool in the tin for 15 minutes before turning out onto a wire rack. Allow it to cool completely.
Serve in thick slices, plain or slightly warm with a scoop of vanilla ice cream. This cake keeps very well for 3 to 4 days in an airtight container.
💡 Tips & variations
- Use very ripe, almost black bananas: they give the cake all its softness.
- Mash the bananas with a fork, keeping a few chunks for a melting heart.
- Do not overmix the batter after adding the flour to avoid a dense cake.
- Check with a knife tip: it should come out almost clean.
❓ Frequently asked questions
How long does this recipe take?
1h20 (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
