Moist Banana Cake♡
A soft and beautifully moist banana cake made with ripe bananas, brown sugar and yoghurt. Perfect on its own or used as the base for layered banana cakes.
Prep time
15 mins
Cook time
35-40 mins
Serves
1 x 8-inch cake
Difficulty
Easy
What you'll need
Ingredients
Banana cake
- 4 small overripe bananas (or 3 regular bananas)
- 2 eggs
- 1/3 cup white sugar
- 1/2 cup light brown sugar
- 3/4 cup neutral oil
- 1/3 cup milk
- 3 tbsp Greek-style yoghurt
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
Make it with
Banana Cheesecake Cake →
Pair this creamy tagliatelle with my pan-seared salmon for a complete dinner.
Step by step
Method
Preheat the oven to 170°C. Grease an 8-inch round cake tin and line the base with baking paper.
Peel the overripe bananas and mash them well with a fork. Set aside.
Add the eggs, white sugar, light brown sugar and oil to a large mixing bowl. Whisk until smooth and fully combined.
Pour in the milk and add the yoghurt. Whisk again until incorporated.
Add the vanilla extract and salt, then mix until combined.
Sift the plain flour, baking powder and baking soda into the wet mixture.
Gently mix until the dry ingredients are just incorporated, being careful not to overmix.
Add the mashed bananas and gently fold or whisk them through until evenly distributed.
Pour the batter into the prepared 8-inch cake tin and smooth the top.
Bake at 170°C for 35-40 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Allow the cake to cool briefly in the tin before transferring it to a wire rack to cool completely.
Cook's tip ♡
The riper your bananas are, the better. Very spotty, soft bananas add more natural sweetness, moisture and banana flavour. Once the flour has been added, mix only until everything comes together to keep the cake soft and tender.
Equipment
♡ 8-inch round cake tin
♡ Baking paper
♡ Large mixing bowl
♡ Whisk
♡ Fork
♡ Sieve
♡ Wire cooling rack
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