This quick and easy banana moist cake recipe is a dessert to make the most of, ideal for those bananas that are left in the fruit bowl and that nobody wants anymore because their crust has turned black or they are very ripe. In fact, it is the ripeness of the bananas and their consistency that will give this cake that moist and fluffy touch that you will surely like.
It is ideal for a snack, to accompany a coffee, a glass of milk, or for breakfast, since it already has the necessary portion of fruit for a balanced diet inside. In addition, it is a very easy and cheap recipe to make, so in this article we tell you how to make moist banana cake so that you can prepare it for an afternoon of sweet cravings.
Ingredients to make Moist and Fluffy Banana Cake:
- 3 bananas
- 125 grams of panela sugar (3/4 cup)
- 125 grams of butter or melted butter (1/2 cup)
- 2 eggs L
- 3 tablespoons of milk
- 250 grams of flour (1 cup and 3/4 cup)
- 1 dessert spoon of baking soda
- 1 tablespoon baking powder or baking powder
- 1 pinch of salt
- 50 grams of dark chocolate chips (1/3 cup)
- 1 tablespoon of icing sugar for dusting.
How to make Moist and Fluffy Banana Cake:
- To start with this chocolate banana cake, peel the bananas and chop them. With a fork or a masher, mash or press the bananas. Preheat the oven to 175ºC.
- Add the panela sugar or the sugar of your choice, the melted butter (we have melted it in the microwave), the eggs and the milk. Mix everything well.
- Tip: if you want to make a moist banana cake without butter, substitute it with the vegetable oil of your choice.
- In a bowl, mix the flour together with the baking powder, bicarbonate of soda and a pinch of salt. Sieve everything on top of the mixture of bananas, eggs, butter and sugar. Mix well.
- Add the dark chocolate chips and mix with a spatula.
- Grease a mold about 20 cm in diameter and pour the dough into it.
- Bake the moist banana cake at 175 ºCwith heat up and down for 50 minutes or until, when inserted with a toothpick, it comes out without any remains of dough.
- If you see that the top of the cake is getting very dark and it is not ready yet, cover it with aluminum foil.
- Let cool completely on a rack and once cool, sprinkle with sifted icing sugar.
- So that the cake is well preserved, wrap it in plastic wrap. If, two days later, you still have the cake, keep it wrapped in plastic wrap, but inside the fridge.
