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Banana Cinnamon Cake
A moist ripe-banana cake with cinnamon, topped with banana slices and a light cinnamon-sugar finish.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 20 min
- Cook
- 40 min
- Resting / chilling
- 30 min
- Total time
- 1 h 30 min
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Ingredients
- 450 g ripe mashed banana
- 150 g whole egg
- 180 g sugar for the batter
- 120 ml neutral vegetable oil
- 240 g wheat flour
- 12 g baking powder
- 3 g ground cinnamon for the batter
- 2 g fine salt
- 150 g ripe banana slices for the top
- 20 g sugar for finishing
- 2 g ground cinnamon for finishing
Method
- Preheat the oven to 180°C/350°F and prepare a 24 cm cake pan.
- Mash the 450 g banana into a rustic purée.
- Mix the eggs, sugar and oil.
- Add the mashed banana and mix.
- Fold in the flour, cinnamon and salt only until even.
- Add the baking powder last.
- Pour into the pan and arrange the banana slices over the surface.
- Mix the finishing sugar and cinnamon, sprinkle lightly and bake for about 40 minutes.
- Cool for about 30 minutes before unmolding.
Presentation
Serve in slices with the golden banana pieces visible on top.
Suggested pairing
Coffee, cappuccino or spiced tea.
Storage
Store tightly covered for up to 2 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake one day ahead. Bring to room temperature for 20-30 minutes before serving.
Food safety
Use ripe bananas with no signs of spoilage and bake until the center is fully set.
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