And I don’t say that lightly. I ate about six pieces this day, and kept mumbling it was the best banana cake I’ve ever had. And you know what makes it so good? *ducks from half the internet* – it’s sugar. White sugar is what gives the edges that crispy, chewy goldenness. Plain old white-arse sugar. It just can’t be beat in baked goods and while baked goods can still be delicious with other sweeteners and better for you and all that jazz, sometimes I just want banana cake with crispy edges.
You know what else I miss about cakes that aren’t home baked, or that are baked with baking paper? This took me a while to figure out – but it’s the slight saltiness the edges get when you bake a cake in a legit cake tin (not silicone) that you have greased with real butter. The cakes of my childhood. COME AT ME, BRO.
Then I put MOAR butter on my slice because that’s how I roll.
Then I try to eat without birds pecking my eyes out.
Do you have a failsafe banana cake? Hook me up with the recipe!
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A cake made on a whim turned out to be the best one I’ve ever made.
Ingredients
- 115g butter, softened
- 3/4 cups sugar
- 2 Large eggs
- 3 Large bananas, mashed
- 1.5 cups plain flour
- 1 teaspoon baking powder
- 1/2 cup milk
Instructions
- Preheat your oven to 180C.
- In a large bowl, beat the butter and the sugar.
- Add the eggs and the mashed banana. Stir to incorporate.
- Add the flour and the baking powder, and mix gently. Add milk and mix until everything is incorporated.
- Pour into a greased and floured loaf pan and bake 35 minutes until golden brown and cooked through.
Keywords: banana bread, banana cake, old-fashioned banana cake, traditional banana bread, banana loaf
Ah, perfect timing!
I have three very ripe bananas sitting in my fruit bowl at the moment, that have been rejected by the kids for being “too spotty”…but will be perfect for banana cake. Thanks 🙂
Hells yes!
First up- BIG call! I thought I made the best banana cake but I trust you so will try your white sugar/ no baking paper theory. Game on bitch!
You won’t regret it. Seriously. Get that sugar in, and the baking paper OFFFFFFF
This one still has yummy crispy edges, but I’d imagine totally different texture to yours.
http://littlewolff.com/littlewolffblog/not-your-nannas-nana-bread-raspberry-chia-banana-bread
Yeah when i said crispy edges, I should have said sugary crispy edges, because that’s what I really want! Nanna banana cake. The nostalgic taste of great cake.
Well if you’re ever up here I’ll make you some of mine and see if you like it anyway 😉
I define banana cake as different to banana bread.
And I agree that banana cake needs to be made with real sugar and butter.
I am more lenient with my banana bread.
I think I might make this and slap some cream cheese frosting on it…after slapping some directly on my face.
I don’t make banana bread, so I’m going to take your word for it! Cream cheese frosting needs to go on EVERYTHING.
That’s the thing about baked goods the old ways are usually the best.
Yep, I agree. I default to these all the time – because they’ve stood the test of time!
I have a similar recipe to post in the near future. You’re exactly right, sugar is the secret weapon in a bake of a cake like this! Man, it looks good, I totally want to dive into my screen!
so crispy! So good.
I have a favouite Banana Bread recipe that I use all the time. Must try this one though. V x
I have a go to Banana Bread recipe that we use all the time. Must give this one a try. V x
This looks so delicious!
bethfreckles.blogspot.com
Just made mine. Unfortunately, I forgot to flour the baking dish, so it stuck to the greased dish…and it didn’t rise. Not sure what happened..It’s delicious though.
Oh no! That flour is TOTALLY necessary. Ah well, as long as it still tasted good! I find that I have to really be careful with incorporating the baking powder so it reacts with everything and rises properly – maybe chuck a bit extra in next time? Can’t hurt 🙂
Ha everyone says that! Seriously though… salted butter, a tin, and sugar. I promise it’s amazing x
I just made this but used honey instead of sugar, because that is all I had, I should have adjusted the flour accordingly as it is fairly moist and heavy, but it is so good!!!! I am a pretty shit cook too so if it works for me then it must be good 🙂
Ha I love a renegade chef! So glad it worked with the honey, I know honey is a great addition to banana cake.
I’m looking at a number of bananas screaming at me please make banana loaf with m!!!
Maaaaaake itttttttt!