Philippines is the 4th world’s biggest producer and exporter of bananas. Due to the abundance of banana fruits locally in the market more recipes are made out of it. Banana is popular for its dietary benefits. It is a good source of fiber which is vital for digestion, cardiac health and weight loss. A regular banana contains potassium, magnesium, vitamin B6, vitamin C, protein and several antioxidants. Potassium and magnesium are essential minerals to control blood pressure. Bananas may also help in relieving muscle cramps during exercises and an excellent energy source for endurance workouts.
In the Philippines, Banana Cake is one of the signature desserts. And I am proud to present to you a classic recipe of banana cake with a twist. I’m a chocolate lover and by fusing chocolate with banana makes it more irresistibly delicious.
Classic Banana Cake
- Equipments: mixing bowl, sifter, rubber spatula, measuring cups and spoon, baking tin (medium – 23 cm diameter) or cupcake tins, baking sheets or cupcake liners, cooling rack, and an oven.
- Yield: 1 large cake or 12 cupcakes
- Cooking time: 1 hour
- Preparation time: 15 minutes
- 2 cup All purpose flour
- 1 ¼ tsp. Baking powder
- ¼ tsp. Baking soda
- ¼ tsp. Salt
- ½ cup unsalted Butter, melted and cooled
- 1 cup Sugar
- 2 large Eggs or 3 medium Eggs, lightly beaten
- ½ cup milk, room temperature
- 1 tsp. Vanilla extract
- 3 -4 Ripe Bananas, mashed well (2 cups)
- 1 cup toasted peanuts, walnuts, or pecans (optional)*
- Pre-heat the oven to 350°F (180°c) for 35 minutes.
- Grease and line up the baking tin with baking sheets or cupcake liners for cupcake tins.
- In a large bowl, sift and whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together butter, sugar, eggs, vanilla and mashed bananas.
- Fold both mixtures until thick and well combined. (Be careful not to over stir to prevent it from getting a tough in texture.)
- Fold in nuts into the batter, if desired.
- Pour the batter into the prepared baking tins and sprinkle the top with nuts or brown sugar (optional).
- Bake to perfection. One large cake will take 50-60 minutes, and about 20 minutes for cupcakes depending on your oven. Insert a toothpick at the center; if it comes out clean and the top is springy to the touch, it’s done.
- Allow the cake cool and put it on a rack.
- Then transfer the cake to a serving plate and Voila! Top it with vanilla ice cream or any frosting of your choice.
- You can store it in a sealed container in a cool place for 2-3 days or freezer.
Enjoy your homemade Classic Banana Cake!
Here’s a finish product of my Banana cake with chocolate frosting. I made a chocolate frosting as my brother’s request. He’s a chocolate lover too and that gave me an idea to add a twist in my masterpiece.
If you are interested on the easy chocolate frosting that I made, I included the recipe for you.
- Cooking time: 15 minutes
- Yield: 1 large cake
- Equipments: Saucepan, wire whisk, bowl and measuring cups & spoons
- 1 cup chocolate chips or 5 squares of chocolates
- ½ cup butter
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 1 cup confectioner’s sugar or granulated sugar
- 2 tbsp. cornstarch, diluted in 1 cup of water (for a thicker consistency)
In a saucepan, melt the chocolate. Then, add the butter, egg yolk, vanilla extract, milk and sugar while stirring continuously. If you’re going to use granulated sugar, you have to dissolve it first in ample amount of water to prevent a rough texture. You can adjust the sugar according to your preference. But if the frosting is too sweet, just add a little more of milk. My mentor taught me a trick on how to make my frosting thicker without spending too much time on stirring to get all things done. She revealed that just by adding the diluted cornstarch into the mixture, you could create a thick chocolate frosting in no time. Awesome!
“As long as you know how to bake, life is sure to be sweet!”
(CREDITS: https://en.wikipedia.org/wiki/Banana, https://authoritynutrition.com/11-proven-bene fits-of-bananas/)
SPECIAL THANKS: I would like to thank my mentor, Ms. Angelita Diaz. Thank you for sharing your wisdom and expertise in baking. I will be forever grateful to all of your kindness and support in my passion about cooking and baking.