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Banana Cake Stéph Style: the Sweetness of a Classic Homemade Version
So here it is, this banana cake is a bit of my guilty pleasure. Not always easy to resist when the smell fills the house, you know? I adopted it because it’s easy, quick, and above all, it has never disappointed my tasters.
I admit, what I love is this super moist, almost melting texture. I think it’s thanks to the way I prepare the bananas, a mix between mashed and in small pieces. It makes a cake that’s never dry.
No need for complicated ingredients, it’s a bit of the “anti-waste” spirit too. Got overripe bananas? It’s the perfect chance to recycle them. And you can flavor it however you want, I like a hint of rum that wakes it all up.
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Anyway, I invite you to try the recipe. It has that little something extra, nothing complicated, that even those who aren’t big on baking join in with joy. Promise, it’s simple and really tasty.
Ingredients for a moist banana cake Stéph style
- 3 very ripe bananas (ideally black with small spots)
- 150 g sugar (sometimes I reduce it a bit, depending on the bananas)
- 3 medium eggs
- 150 g flour (I admit I often use all-purpose flour)
- 60 g melted butter (or oil if you prefer)
- 1 packet of baking powder
- 1 tablespoon rum (optional, but for me, it’s the little extra)
- 1 teaspoon vanilla extract (or a pod, but that takes longer)
- A pinch of salt to balance it all
How to prepare this delicious banana cake
- Preheat your oven to 180°C (thermostat 6, depending on your oven).
- Mash the bananas roughly. I never reduce them completely; I like to feel little pieces.
- Beat the eggs with the sugar until the mixture whitens. It takes two minutes, no more.
- Add the melted butter then the flour, baking powder, and pinch of salt. Mix without overdoing it.
- Incorporate the mashed bananas with the vanilla and rum. Taste the batter, it already makes you want some, right?
- Pour into a greased and floured loaf pan. I recommend a pan that’s not too big; otherwise, your cake will be flat.
- Bake for about 30 minutes. To check if it’s done, poke with a knife; it should come out dry.
Essential utensils for this banana cake
- A loaf pan (that’s what I use, but a round pan can also work)
- A whisk or electric mixer, because beating eggs and sugar by hand is okay, but electric is great
- A large bowl to mix everything without splashing everywhere
- A fork to mash those famous bananas
Little secrets to make your banana cake even better
Personally, I noticed that the choice of bananas is super important. The riper they are, the more flavor and sweetness the cake has. Well, sometimes I forget this detail (and end up with a somewhat bland cake), but that’s my little personal fail.
I also vary the flavors. Cinnamon or nutmeg is great when you want something a bit spicier. And if you don’t have rum, a bit of orange juice can replace it, giving it a pep.
And I must admit, the best is to eat it warm, just out of the oven. That’s really a sacred moment at home because the aromas explode and the texture becomes perfectly moist. Impossible to resist, I often cheat with a spoon.
Ideas to accompany or vary this classic cake
- A bit of vanilla ice cream for an all-around indulgent dessert.
- Chocolate sauce, because sometimes you just want to go for it.
- Chopped walnuts or almonds in the batter for a bit of crunch (I love this mixed texture).
- A simple snack with a coffee or hot tea, that’s the base!
An easy and quick banana cake to share with family
What I like about this recipe is that it brings people together. Kids love it, even those who hesitate in front of fruit. It’s a good way to slip in a bit of green vegetables, okay… not here, but we can dream.
The grown-ups drool over the moist texture and round flavor. I’ve already had my friends try it, and seriously, they asked me for the recipe right away. Which is why I always keep ripe bananas on hand, ready to start the batch.
In the end, this cake is a bit like a comfort blanket dessert: simple, effective, warm. No need to overdo it for it to work, just a good moment. And you, how do you like your banana cake?
Can the butter be replaced by oil in the recipe?
Yes, absolutely. The oil will make the cake even moister. I prefer sunflower or rapeseed oil so as not to alter the taste.
How long does this banana cake keep?
I would say 2 to 3 days well wrapped at room temperature. Otherwise, you can keep it a few days in the fridge, but it loses a bit of its moistness.
Can this cake be frozen?
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Yes, no problem! I cut it into slices before freezing. Once thawed, I put it for a minute in the microwave to get back that magical moistness.
Can children eat this cake without issue?
Absolutely, there is no problematic ingredient. Just remember to omit the rum if you are cautious.
