Although this sweet cake is a classic, there is a large variety of banana cake recipes. Severine’s is just one of the countless ways to make it. You may also try Karin’s recipe. I love it too!
severine's banana cake
The secret trick if you wish to 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 the water out, squeeze the flesh and sugary syrup out of the skins.
- 70 gr melted coconut oil or high quality vegetable oil
- 225 gr white or whole wheat flour
- 160 gr honey or maple syrup
- 1 teaspoon vanilla extract
- 80 gr de sugar
- 2 eggs
- 2 large mashed ripe bananas
- 60 ml milk or water
- 1 teaspoon baking soda (not baking powder, they are not the same)
- 1/2 teaspoon ground cinnamon, and more to swirl on top
- 1/2 teaspoon salt
- 1 handfull of fresh raspberries
- 1 handfull of chocolate chips
- Step 1 Preheat the oven to 165° and grease a 9 x 5-inch pan. In a large bowl, beat the oil and honey together and whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. If you use coconut oil and it solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes or warm it up for about 10 secondes in the microwave. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Gently fold the raspberries and the chocolate chips in now.
- Step 2 Pour the batter into your greased pan and sprinkle lightly with cinnamon. Bake for 55 to 60 minutes. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.