Welcome to a world where baking becomes an effortless art form, where every bite of cake transcends mere satisfaction into pure delight. Our Banana Cake in Blender recipe is a testament to the marriage of convenience and exquisite taste. Designed to cater to the busy yet discerning baker, this recipe promises a moist, flavorful cake with minimal effort. Whether you’re a seasoned baker or just beginning your culinary journey, this recipe is bound to become a staple in your repertoire.
The humble banana cake holds a special place in the hearts of many, tracing its roots back to early 20th-century America. Originally conceived as a means to utilize overripe bananas, this cake quickly gained popularity for its unparalleled moistness and natural sweetness. Over the years, various iterations have emerged, each boasting its own unique twist on the classic recipe. Our rendition pays homage to tradition while incorporating modern convenience, allowing you to whip up a sumptuous dessert with ease.
- 200 grams of all-purpose flour
- 230 grams of ripe bananas (approximately 2 medium-sized bananas)
- 150 grams of granulated sugar
- 80 grams of vegetable oil
- 1 teaspoon of ground cinnamon
- 1 pinch of salt
- 3 teaspoons of baking powder
- 3 large eggs
- Butter for greasing the cake mold
1. Prepare the Blender:
Begin by ensuring your blender is clean and ready for use. This step ensures that your cake batter will be free from any unwanted residue, guaranteeing a smooth and uniform texture.
2. Combine Sugar and Oil:
In the blender jar, add the granulated sugar and vegetable oil. Blend the mixture on medium speed until the sugar is almost completely dissolved, resulting in a smooth, syrupy consistency.
3. Incorporate Bananas:
Peel the ripe bananas and break them into smaller chunks. Gradually add the banana chunks to the blender while it is still running. This incremental addition ensures thorough mixing and prevents any lumps from forming.
4. Add Eggs:
With the blender still running, crack the eggs, adding them one at a time to the banana mixture. This gradual incorporation allows each egg to be fully integrated, contributing to the cake’s overall richness and structure.
5. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, ground cinnamon, salt, and baking powder. Sifting helps aerate the dry ingredients, resulting in a lighter, fluffier cake texture. Gradually add the dry mixture to the blender, pulsing briefly after each addition until fully incorporated.
6. Prepare the Cake Mold:
Preheat your oven to 180°C (350°F) and generously grease a cake mold with butter, ensuring that all sides are thoroughly coated. This step prevents the cake from sticking to the mold and facilitates easy removal after baking.
7. Transfer the Batter:
Once the batter is smooth and homogenous, pour it into the prepared cake mold, tapping gently on the countertop to release any air bubbles. Allow the batter to rest for 10 minutes in the mold, allowing the baking powder to activate and the cake to rise slightly.
8. Bake to Perfection:
Place the cake mold in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep a close eye on the cake towards the end of the baking process to prevent overcooking.
9. Enjoy Your Culinary Creation:
Once baked, remove the banana cake from the oven and allow it to cool in the mold for a few minutes before carefully transferring it to a wire rack to cool completely. Slice and serve the cake on its own or with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.