Banana cake is a favorite dessert in Portugal. People often enjoy it during afternoon tea or as a sweet end to a meal. Its soft texture and sweet banana smell remind many of home.
This recipe is easy and flavorful, using simple things like cinnamon and vanilla to make it taste great. In Portugal, you might hear it called Bolo de Banana, and some versions even have caramelized bananas.
This recipe puts ripe bananas front and center. It makes a moist cake that’s yummy on its own or with some whipped cream. It’s a great way to use up overripe bananas. Your family and friends will love it!
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or plain yogurt
- Optional: ½ cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F.
- Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, then the vanilla.
- Mix in the mashed bananas and sour cream until well blended.
- Slowly add the dry ingredients to the wet ingredients until combined.
- Don’t overdo it. If you’re using nuts, fold them in now.
- Pour the batter into the pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
