Food, travel and photography

Karin’s banana cake

Karin’s banana cake

The secret trick  if you may try : the bananas have to be very, very ripe, then frozen, the skin will go black and only then they are ready. Defrost them throw out the water  squeeze the flesh and sugary syrup out of the skins. You can also try Severine’s recipe.

karin's banana cake

2 October 2020
: For a 20 cm cake pan
: 15 min
: 60 min
: 1 hr 15 min
: easy


  • 180 gr flour
  • 120 gr butter
  • 1 teaspoon vanilla extract
  • 150 gr de sugar (60 gr if you do like Karin )
  • 2 eggs
  • grated rind 1/2 lemon
  • 3 medium bananas
  • 2 tbs of milk
  • 1 teaspoon baking soda
  • 3 tbs chia
  • 3 tbs pumpkin seeds
  • a few chopped pecans nuts
  • a pinch of salt
  • Step 1 Preheat the oven 180° and grease the pan. In a large bowl, beat the cream butter, vanilla and lemon rind, add eggs one at a time. Beat sugar in 3 mashed bananas in another bowl. Fold in sifted flour and salt. Dissolve the baking soda in milk and add to the mixture. Mix both preparations, add pumpkin seeds pecan nuts, chia, beat again. It’s ready.
  • Step 2 Pour the batter into the pan. Bake in the oven for 50 minutes.

Good to know!

Karin’s red fruits smoothie and her crab meat and brandy o’gratin recipe are also available. Don’t hesitate to try them.

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