Get ready to transport your taste buds to the vibrant streets of Brazil with this irresistible Banana Bread Cake that's about to become your new obsession! Imagine a dessert so moist, so rich, and so incredibly easy to make that it'll become your go-to recipe for every occasion. Whether you're looking to impress your family, wow your friends, or simply treat yourself to a slice of pure comfort, this Brazilian-style banana bread will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Brazilian
Serves: 8 servings
Ingredients
- 3 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the cake will be.
- Add the melted butter to the mashed bananas and mix well until completely incorporated.
- Whisk in the sugar, ensuring it is fully blended with the banana and butter mixture.
- Crack the eggs into the bowl one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense and tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. This cake can be enjoyed warm or at room temperature and pairs wonderfully with a cup of Brazilian coffee.
Tips
- Banana Selection is Key: Always use overripe bananas with plenty of brown spots. The darker and softer they are, the sweeter and more flavorful your cake will be.
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to a tough, dense cake.
- Check for Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cake incredibly soft.
- Cooling is Crucial: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Enjoy it plain, or elevate it with a dusting of powdered sugar, a drizzle of chocolate, or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
