- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 610 kcal
Quick summary
“The banana cinnamon cake brings together the natural sweetness of very ripe bananas with a moist batter flavored with ground cinnamon. Prepared manually in separate bowls, it bakes in 35 minutes and provides a dense and soft texture for the afternoon snack.”
What you need to know
- The puree of ripe bananas mixed with eggs and oil ensures the liquid base and the moist texture of the dough.
- The ground cinnamon integrated into the dry ingredients distributes woody notes and a dark golden color throughout the crumb.
- The ratio of 1 cup of flour maintains a compact and tender structure without requiring the use of a mixer.
Ingredients
Main
- 3 mashed ripe bananas
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon of ground cinnamon
- Pinches of salt
- Use very ripe bananas for a sweeter flavor.
- If you wish, add walnuts or nuts to the batter.
- For an extra touch, sprinkle cinnamon powder on the dough before baking.
- Be careful with the time in the oven, do not overbake to avoid a dry cake.
- Store in an airtight container in the refrigerator to maintain moisture.
Instructions
Principal
- In a bowl, mix the mashed bananas, eggs, and sugar until smooth.
- Add the oil and mix well.
- In another bowl, mix the all-purpose flour, baking powder, cinnamon, and salt.
- Gradually incorporate the dry ingredients into the liquid mixture, stirring until smooth.
- Pour the batter into the greased pan.
- Let cool for a few minutes before unmolding.
Chef's tips
- Use bananas with a peel well-spotted with brown or black to extract maximum sweetness and natural aroma in the recipe.
- Do not overbake beyond the toothpick test, as prolonged baking dries out the fruit-rich batter.
- Sprinkle a fine mixture of sugar and cinnamon over the raw dough in the baking pan to form a crispy crust when baking.
Variations
- Incorporate 1/2 cup of chopped walnuts or Brazil nuts into the raw dough to add crispy texture.
- Distribute thin slices of banana on the surface of the dough before putting the pan in the oven.
- Add 1 teaspoon of grated nutmeg along with the cinnamon to deepen the spice profile.
Substitutions
- Vegetable oil can be replaced with 1/2 cup of melted unsalted butter in the same proportion.
- White wheat flour can be replaced with oat bran or fine whole wheat flour.
- Refined white sugar can be swapped for brown sugar to intensify the natural caramel flavor.
How to store
Store the banana bread in an airtight container in the fridge for up to 5 days to preserve the fruit's moisture. Before consuming, heat the slice for 15 seconds in the microwave to reactivate the scent of cinnamon.
Can it be frozen?
The baked cake can be frozen in slices wrapped individually in plastic wrap for up to 2 months. To defrost, move the slice to the refrigerator for 2 hours or leave at room temperature for 40 minutes.
What to serve with
Serve with sugarless black coffee or hot apple tea to harmonize with the cinnamon notes. A spoonful of spreadable cream cheese or a slice of Canastra cheese also balances the natural sweetness of the banana.
Frequently asked questions
Why was the cake too moist in the center?
The natural moisture of the banana requires baking at 180°C for about 35 minutes; always confirm by inserting a dry toothpick into the central core.
Is it necessary to use a mixer to mix the ingredients?
No mixer needed; Preparing with a fork and spoon or a manual wire whisk in bowls is enough to homogenize the batter.
Can I reduce the sugar in the recipe if the bananas are very ripe?
Yes, very black and ripe bananas allow reducing the sugar measure to 3/4 cup without harming the cake structure.
Which variety of banana is most suitable for this recipe?
The Nanica banana is the most recommended due to its high sugar content and softness when mashed, but very ripe Prata banana also results in great flavor.
