When it comes to cakes, as far as I can remember, Banana Cake has always been my favorite, and so, it only made perfect sense that it was the very first cake that I tried baking way back when I decided to learn the craft. I have to admit though, the first few attempts were not so successful- it was either too sweet or too dry or too moist and, at one time, even burnt!!!
But after trying different recipes and many attempts, I am now able to say, I have the perfect recipe for what I personally believe a Banana Cake should be…not too sweet, a bit moist and at the same time a little spongy.
The cake itself is already good on its own but the somewhat salty peanut-butter sauce/frosting gives this Banana cake a nice and surprisingly good contrast. I put this cake to the test when I brought it to a friend’s ‘Filipina’ gathering. It was a big hit and I’ve got so many requests for the recipe.
- For Cake:
- 1 cup vegetable oil
- ½ teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla
- 1 teaspoon baking soda
- ¾ cups
- 3 large very ripe bananas-mashed
- 2 cups (or 250g) all-purpose flour
- For Frosting:
- 1 tablespoon butter
- ½ cup hot water
- 2 Tbsp sugar
- 3 Tbsp peanut butter
- a pinch of salt
- Nuts for toppings
- Position an oven rack in the center and preheat oven to 350°F/ 180°C.
- Grease and line a 8×8 inch (20cm) square or bundt or round pan.
- In a large bowl, with an electric mixer, beat the oil and sugar until well blended, about 3-5 minutes. Add the eggs and vanilla and beat well. Dissolve the baking soda in the buttermilk and add to the mixture. Add the mashed bananas and beat until well blended.Add the flour and mix until combined.
- Pour the batter into the prepared pan, spreading it out evenly.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place the baking pan on a wire rack to cool completely.
- To make the frosting, place the butter and water in a small saucepan and heat to boiling. Pour over the sugar. Stir in the peanut butter until well blended and creamy.Quickly spread the frosting over the cooled cake. Sprinkle some crushed nuts on top.
This recipe can also be used for making cupcakes. But reduce the baking time to approx. 30 minutes.
Choose really ripe bananas as they are sweeter and have more flavor, and of course, easier to mash.
To mash bananas faster and easier, cut one into three parts and put them in a deep bowl or big measuring cup then use your mixer to mash them. If you do not have a mixer, just use a blender.