- 200 grams of sugar (1 cup)
- 125 grams of softened butter
- 3 eggs
- 75 milliliters of natural orange juice
- 3 ripe bananas
- 300 grams of flour
- 1 dessert spoon of chemical yeast
How to make Banana Cake:
- Preheat the oven to 170ºC. In a large bowl, beat the sugar with the softened butter.
- Tip: If you don’t have softened butter, heat it in the microwave, just enough to soften it but not melt it.
- Add the eggs and beat until bubbles form on the surface.
- Trick: You can also add only the yolks, whip the whites until stiff and add them last, after all the ingredients, to give them a greater fluffiness.
- Pour the orange juice and integrate well to continue with the banana cake recipe.
- Tip: If you don’t have oranges at home to make natural juice, you can also replace it with milk.
- Peel the bananas, cut them into pieces and blend them with the blender. If they are very soft, you can also mash them with a fork.
- Add the banana puree to the cake and mix well.
- Add the chemical yeast to the flour and sift the mixture over the banana cake batter. Then, integrate it by making enveloping movements.
- Tip:If you have chosen to mount the egg whites until stiff, now is the time to add them and mix with enveloping movements. You can also add raisins to the banana cake, nuts or chocolate chips to enrich it.
- Grease a plum cake pan and pour the batter. Bake the banana cake at 170 ºC for approximately 1 hour or until when pierced with a toothpick it comes out with no remains of dough.
- Trick:Do not hesitate to use another type of mold, round, rectangular or for Bundt cakes.
- Unmold the cake carefully and let it cool on a wire rack. If it is left over for the next day, wrap it in plastic wrap, and if it is left over for more days, keep it in the fridge. It also supports freezing.
