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Easy Moist and Fluffy Banana Cake
This banana cake is one of my favorites — it’s homemade and comforting. It’s a good way to use
bananas that are too ripe to eat.
They deliver a moist, soft and juicy texture — it’s basically the secret of this wonderful cake.
This cake is considered one of the easiest cakes ever. Plus, it’s also really delicious.
Every time I feel like making something quick and sweet I make this cake.
I like making it in the evening so that there’s something tasty to snack on in the morning before going to school. It also goes well with coffee.
English cake pan
Ingredients:
2 L eggs, separated
150 g sugar (three-quarters of a cup)
120 ml oil (half a cup)
250 ml heavy cream (box) / yogurt with refined sweetness
2 medium ripe bananas
2 teaspoons vanilla sugar
280 g flour (2 cups)
1/3 teaspoon baking soda
2 teaspoons baking powder
Half a teaspoon cinnamon
A heaped tablespoon of Nutella or a heaped tablespoon of cocoa mix
Preparation:
1.) Preheat the oven to 180C°/356°F.
2.) Using the whisk attachment, whisk the sugar and the egg whites to stiff peaks. Reduce in speed and add the yolks one by one. Whisk on low speed until the yolks absorb in the mixture.
3.) Squash the bananas to a smooth mixture and mix with the heavy cream, oil and vanilla sugar. Add to the mixer, mix a couple seconds and add the flour, cinnamon, baking soda and baking powder. Mix on low speed until a smooth mixture.
4.) Take a cup of the mixture and mix with the Nutella or cocoa mix.
5.) Portion a small amount of the bright mixture into the pan and do the same for the dark mixture. Repeat this process until both mixtures are over. At the end, swirl with a knife for a marbled
appearance. Bake for about 45 minutes, I recommend checking with a toothpick at the center of the cake that it’s ready.
