Easy Banana Cake Recipe (2024)

FAQs

How do you make banana cake Jamie Oliver? ›

Peel and mash the bananas in a separate bowl with the back of a fork, then whisk in the melted butter, sugar, eggs, yoghurt and vanilla extract. Add the flour mixture to the banana mixture and whisk until just combined. Spoon into the cake tin and bake for 40 to 50 minutes, or until an inserted skewer comes out clean.

Ripeness of bananas: To make banana cake, your bananas need to be very ripe. Please don't try to make this with green or very firm bananas as it just won't work in the same way. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins.

This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet. So, it's a good idea to always stick to the recipe's instructions.

It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake. That being said you don't want to blitz it to a banana puree either! A few chunks here and there adds some variety and texture.

While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.

Yes, you can use overripe bananas instead of ripe ones when baking banana cakes or muffins. Overripe bananas are actually preferred by many bakers for these recipes because they have a stronger, sweeter flavor and a softer, moister texture. Just make sure to mash them well before adding them to your batter.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

Why is my banana cake so heavy? ›

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

The potassium in the fruit reacts with the sugars once any heat is applied, initially ... A chemical reaction takes place turning the colour. This enzymatic browning of sugars which then turn dark accelerated by the oven.

Long ago, bakers learned that the addition of vinegar to baked goods helped them rise and kept the baked goods fluffy and moist. Apparently, the vinegar reacts with the baking soda in a recipe to produce carbon dioxide, a gas that enhances the rise.

Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.