Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup fruit juice (like pineapple or orange)
- 1/2 teaspoon salt
- agar-agar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this mixture aside.
- In another bowl, beat ½ cup of unsalted butter (softened) with 1 cup of granulated sugar until light and fluffy.
- Add 2 large eggs one at a time to your butter-sugar mixture, fully incorporating each before adding the next. Mash about 3 ripe bananas until smooth and fold them into your mixture along with 1 teaspoon of vanilla extract.
- Gradually add your dry ingredient mix to the wet ingredients, alternating about one-third of each until just combined. Don’t overmix.
- Pour in about ¼ cup of fruit juice into your batter and gently fold until well combined.
- Pour the batter into your prepared cake pan and smooth out the top. Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let your cake cool in the pan for about ten minutes before transferring it to a wire rack to cool completely. For an optional glaze, mix some confectioners' sugar with fruit juice until you reach your desired consistency—then drizzle over your cooled cake.
Notes
Store leftover cake in airtight container.
Reheat slices briefly in microwave.
Serve warm with vanilla ice cream.
Use overripe bananas for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg