Hi, friends! This is the kind of cake my grandmother made when several bananas ripened at once. Mashed banana moistens the batter, and slices on top make it look inviting without a complicated frosting. Keep the amount of fruit steady: too much can leave the center heavy.
- Prep
- 20 minutes
- Cook or chill
- 35–45 minutes
- Yield
- 12 slices
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cake
- 3 ripe medium bananas, mashed (about 1 cup)
- 2 eggs
- ½ cup neutral oil (120 ml)
- ¾ cup brown sugar
- ½ cup milk (120 ml)
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- Pinch of salt
Topping
- 2 bananas, sliced lengthwise or into rounds
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Butter and flour for the pan
How to make it
- Preheat to 350°F (180°C). Grease and flour a 22 cm round pan, approximately 9 inches, or a small rectangular pan. Slice the topping bananas near assembly time to limit browning.
- Stir the mashed bananas, eggs, oil, brown sugar, and milk together. A few small banana pieces are fine.
- Combine flour, cinnamon, and salt in another bowl. Add the wet mixture and stir with a spatula just until no dry flour remains.
- Gently fold in the baking powder. Transfer to the pan, arrange the banana slices on top, and sprinkle with the mixed sugar and cinnamon.
- Bake for 35–45 minutes. The center should be firm and a toothpick may have moist crumbs, but no raw batter.
- Wait about 15 minutes before unmolding, because the warm fruit makes the cake delicate.
Small details that help
Ripe Cavendish bananas, the common U.S. grocery-store variety, are a practical match for the Brazilian banana-nanica. Use three medium bananas in the batter, about a cup after mashing, and two for the top. Fold the flour gently rather than beating the finished batter.
Serving and storing
Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I add more bananas?
Not without adjusting the formula. Extra fruit adds moisture and weight and can leave a gummy center.
Can I use less ripe fruit?
It will mash less easily and have a milder, less sweet flavor. Brown-spotted ripe bananas work best.
Why did the cake break when unmolding?
It may still be too hot. Let it rest and loosen the edges before turning it out.