Banana Cake

Moist and fluffy banana cake, bursting with ripe banana flavor and a hint of lemon zest. Easy to whip up and topped with a sprinkle of icing sugar for sweetness.

Course Dessert

Cuisine American

Keyword banana cake, dessert recipe, easy baking, homemade cake, sweet treat

Prep Time 25

Cook Time 1 25

Total Time 1 50

Servings -8 servings

Calories 300kcal

Author Liza Agbanlog

Ingredients

¾ cup butter softened
¾ cup sugar
2 eggs
1 ¼ cups all-purpose flour
½ cup corn flour
1 teaspoon baking powder
Pinch each salt ground ginger, cinnamon, cloves and nutmeg
5 regular-size banana
Juice and grated rind of 1 lemon
Icing sugar

Instructions

Preheat oven to 350°F. Grease the bottom of a 10-inch springform pan.
Cream the butter and sugar until light and fluffy. Beat in the rind and eggs. Sieve 1 cup of the flour, corn flour, baking powder, salt and spices into the creamed mixture and fold in. Use half of the mixture to line the base of the baking pan. Bake for 25 minutes. Let it cool.
Peel the bananas and dice them. Sprinkle with the lemon juice, then spread over the top of the cooled base.
Mix the remaining cake mixture with the remaining flour to form dough, adding more flour as needed. Roll out the dough to form a circle and then gently lay it over the banana filling and press to seal the edges.
Bake for 50-60 minutes or until top is golden brown. Baking time may vary, depending on the oven, so take a peek at 50 minutes and see how the cake looks. Sprinkle with icing sugar and leave to cool in the pan.
Enjoy!

Notes

Recipe source: “The Best of Cooking”.

Nutrition