Bananas in a cake

Bananas are an easy fruit to buy and to eat, but very often I find them almost brown in the fruitbasket. ‘No waste’ is an important rule in my kitchen and thus, when I search for recipes with ‘mature’ bananas banana cake is often where my search leads to.

Put all the ingredients at room temperature (really difficult for the moment with open doors and outside temperature around 8°).

Start with 5 ripe bananas. Peel and remove the brown spots.

Decide to substitute 240 grams of butter by 20 grams of butter, 200 grams of light yoghurt and 45 grams of local olive oil. Put in the magimix.

Add 4 eggs, a pinch of salt and 240 grams of sugar. Start the magimix with a dough hook.

Add spoon by spoon, 140 grams of almond flour, 240 grams of flour and 1 little bag of baking powder.

Find an adapted cake form (mine was too small ;-)).

Put in a preheated ( 180°) oven for approx 45-60 mins. Cover halfway to prevent burning. The reduced amount of yoghurt is responsible for the increased risk of burning, so be extra careful. Check the inside of the cake with a skewer.

Cool down on a grill. Pack in aluminium foil and give to Iris for her ‘collegues’ at work and for Sam too😍.

4 thoughts on “Bananas in a cake

  1. They also say you can put bananas in the deep freezer when they are going to be overripe….. and that you can still use them afterwoods….mine came out very dark…didn’t use it anymore. Hope Iris colleagues loved your cake. Sounds delicious because I love bananas! xxx

    Liked by 1 person

  2. I was going to say that banana ice cream is a great alternative for those ripe bananas! I pop them in the freezer just as they are (in their skins) and when I want to make it, peel and put in magimix with a drizzle of maple syrup. Yummy

    Liked by 1 person

  3. Thanks, Marion, for the tip. I always peeled the bananas before putting them in the freezer. The banana ice cream was tasting okay, but looked not really attractive. My vegan friends will love this recipe.


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