Content

• Ingredients
• To step
• Method 1 of 3: Make a simple banana cake
• Method 2 of 3: Make a banana walnut cake
• Method 3 of 3: Make icing
• Tips
• Warnings
• Necessities

Banana cake is one of those things that will bring a smile to your face and joy to your heart. This cake is delicious and relatively easy to make. The banana cake comes in many varieties and is an excellent way to get rid of your leftover overripe bananas.

Ingredients

Simple banana cake:

• 300 grams of self-raising flour
• 150 ml of milk
• 1 teaspoon of vanilla extract
• 150 grams of fine granulated sugar
• 3 eggs
• 80 grams of unsalted butter, melted and slightly cooled
• 2 overripe bananas (brown bananas are best)

Banana cake with walnuts:

• 120 ml of cooking oil
• 300 grams of sugar
• 2 eggs, beaten
• 4 to 5 overripe, mashed bananas (brown bananas are best)
• 1 teaspoon of vanilla extract
• 260 grams of cake flour
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 120 ml of milk
• 120 ml of cooking oil
• 125 grams of chopped walnuts
• 150 grams of mixed raisins (optional)

Glaze:

• 250 ml of milk
• 2 level tablespoons of plain flour
• 50 grams of sugar
• Another 100 grams of sugar
• 120 ml of vegetable oil
• 1 teaspoon of vanilla extract

To step

Method 1 of 3: Make a simple banana cake

1. Preheat the oven to 180 ᴼC. The preparation time for this cake is 20 minutes and the baking time is 1 hour and 10 minutes. The cake is big enough for about eight people. The recipe is somewhat similar to banana bread, but slightly sweeter and the batter is thinner and suitable for cakes.
2. Grease an elongated cake tin. In fact, you can use any kind of baking pan or tin, but a cake tin is nice and deep and will ensure that your cake is thick and moist in the middle. You can just as easily pour the batter into a cake pan, a bundt pan, or any other mold.
3. Sift the flour into the bowl and then add the milk, vanilla extract, sugar and eggs. Beat the ingredients with an electric mixer for about a minute until everything is blended and the mixture has turned a light, even color. If you don't sieve the flour, beat it with a fork. That way, you'll get the lumps out and make sure everything dissolves and gets mixed well.
4. Melt the 80 gram butter and mash through the overripe bananas. Let the butter melt slowly in 15 to 20 second intervals so that the butter is liquid but not hot. Then puree the bananas and mix well. The riper the bananas, the better. Dark brown bananas are usually best.
   • You can mash the bananas in advance on a plate with the back of a fork.
5. Combine the butter mixture and the flour mixture. Stir through until well blended. When you mix flour, it thickens, so you get a tougher, less soft cake. Just stir in the flour until you don't see any dry pieces and you have an even batter.
6. Pour the batter into the cake tin and bake the cake for 1 hour and 15 minutes. The cake is done when you can pierce it with a knife or wooden skewer and it comes out clean with just a few crumbs on it. If there is wet batter on the knife, bake the cake for another 5 minutes and try again.
7. Let the cake cool in the cake tin for 5 to 10 minutes before serving. When done, turn the cake pan over to take out the cake and let it cool on an iron cooling rack. Allow the cake to cool completely if you want to apply frosting, as the heat will not allow you to apply the frosting evenly.

Method 2 of 3: Make a banana walnut cake

1. Preheat the oven to 180 ºC and grease two cake tins. All you have to do is spread a little butter into the molds using a paper towel or pastry brush. You can also use cooking spray that does not stick.
2. In a bowl, combine the 120 ml vegetable oil, the sugar and the beaten eggs. Use a whisk, electric mixer, or stand mixer (such as a KitchenAid mixer). It also usually helps to beat the eggs with a fork ahead of time to make sure the yolks and whites are evenly mixed. Question and answer V.

   To the question "How do different oils affect the taste of cakes?"

   
   

   Puree the bananas and then mix them with the milk and vanilla extract. Mix these three wet ingredients in a separate small bowl. Remember, the darker and riper the bananas are, the better your cake will taste. Overripe bananas are sweeter and softer. When you have finished mixing, add the oil and egg mixture.

3. In another bowl, sift the flour, baking powder, baking soda, and salt. Mix all these powdery dry ingredients and then crush all the lumps with a fork or whisk. To make a perfect cake, sieve the flour into the rest of the ingredients, so that the lumps are crushed and you get a nice smooth batter.
   • Add the walnuts and raisins, if using. If you want you can also add pieces of chocolate.
4. Slowly add the dry ingredients to the wet ingredients and keep mixing. It is best to use an electric mixer for this. Set the mixer to a low setting and slowly mix the flour mixture with the mixture of milk, oil and bananas. Mix 80% of the flour with the rest of the ingredients and then add more flour. Keep mixing until all the dry ingredients are well mixed with the wet ingredients.
5. Fill both cake tins with an equal amount of batter. Make sure to add a smooth, even layer of batter without air bubbles. A good way to do this is to fill the molds and then lightly tap the bottom of them on the counter to get rid of any air bubbles.
6. Bake the cakes for 35 minutes, or until they turn a golden brown color. If you put a skewer in the cakes, it should come out clean with just a few crumbs on it. There should be no wet batter on the skewer. When you take the cakes out of the oven, let them cool for 3 to 5 minutes and place them on an iron cooling rack to let them cool completely.

Method 3 of 3: Make icing

1. Beat together 250 ml of milk, 3 level tablespoons of plain flour and 50 grams of sugar in a saucepan. Heat the ingredients over medium-low heat and whisk everything together vigorously. Make sure that the ingredients keep moving and that everything dissolves properly.
2. Bring the mixture to a boil over medium heat. Keep an eye on the mixture and keep whisking. Making icing is very quick and you shouldn't have to heat it for long.
3. Add a teaspoon of vanilla extract and turn off the heat. Let the mixture cool completely. Stir well through the icing while it cools and then let it stand. Know that you don't necessarily have to use vanilla extract. You can also use banana, almond, or even cocoa extract.
4. Beat the 100 grams of sugar and the 120 ml of vegetable oil together while the flour mixture cools. Use an electric mixer or whisk the sugar and oil together vigorously with a whisk. To make a richer flavored icing, use 1 cup of butter at room temperature. You can use this to make delicious butter icing.
5. Combine the two mixtures and beat until you get a smooth mixture. When the flour and milk mixture has cooled, mix everything at a high speed until you have a creamy mixture. At first it will look like the glaze is twisted. It becomes smooth and even as it beats.
6. Ready.

Tips

• To make a banana cake you will need four to five pureed bananas.
• Butter at room temperature is better mixed with other ingredients.
• Use large eggs if possible.
• Always use overripe bananas, as they have the strongest flavor. To make a banana cake it is best to use overripe bananas with a dark to almost black skin.
• After 25 minutes, insert a toothpick into the cake. When the toothpick comes out dry, the cake is done.

Warnings

• If you don't keep stirring the flour and milk mixture, lumps will form very quickly.
• If you apply the icing to a warm cake, the icing will drip off or cause the cake to disintegrate.
• If you use the mixer for too long, the cake will not rise.

Necessities

• Mixing bowl
• Mixer bars
• Cake pan
• Iron cooling rack
• Oven gloves