Moist banana cake

β€œTo grow up is to wonder about things; to be grown up is to slowly forget the things you wondered about as a child.” 
― Henning Mankell, When the Snow Fell


For most of my childhood , I steadfastly refused to eat a banana without putting up a fight. At some point of time, my parents simply gave up and i think I went about 15 years or so without eating the fruit! Until serious adulthood (and good sense) crept in I guess. It still amuses me that me , the original banana hater has so many banana recipes on the blog!

Infact, this is my third banana cake. The first was a simple browned butter choco chip one and the second is a caramelised banana and coconut Bundt cake. This one here is just banana . No other flavours competing in this one! And this is a cake perfect for making a layer cake .

Why do I say that? Its moist and light and just sweet enough, with loads of robust banana flavour! Its also super easy to make , and conveniently bakes up in 2 round pans ( 6 inch for thick layers, and 7/8 inch for thinner ones) or in one 8 inch one. The flat tops are always a plus. And ofcourse its yum yum yum!

As in all banana bakes, do remember to use ripe bananas with black spots on the peels!

Moist banana cake
An easy , moist and light banana cake that is perfect for layer cakes!
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  1. 190 grams or 1 1/2 cups all purpose flour or maida
  2. 150 grams or 3/4 cup granulated or caster sugar
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 3/4 cup mashed banana (about 2 large size bananas)
  7. 1 egg, at room temperature
  8. 1 teaspoon vanilla extract
  9. 120 ml or 1/2 cup milk , at room temperature
  10. 60 ml or 1/4 cup curd or yoghurt , at room temperature
  11. 60 ml or 1/4 cup vegetable oil
  12. 2 tablespoons hot water
  1. Preheat the oven to 180 C / 350 F. Butter/oil and flour two 6 inch round pans or one 8 inch round pan. Line the bottom with parchment paper (optional)
  2. In a bowl, whisk together all the dry ingredients - flour, sugar , baking powder, baking soda and salt.
  3. In another bowl , whisk together the wet ingredients - mashed banana, milk , yoghurt , egg , oil , vanilla and water - until smooth.
  4. Add the dry ingredients and whisk only until you cant see flour anymore.
  5. Pour batter into prepared pan(s) .
  6. Bake at 180 C/350 F for 35 to 45 minutes until the cake springs back when pressed and the edges leave the sides of the pan. A toothpick inserted in the centre of the cake will come out clean.
  7. Cool in pan for 5 minutes, carefully remove from pan and cool completely on a wire rack
  1. The cake will last for about 5 days when stored in an airtight container.
  2. You can double the recipe.
  3. Baking in two 6 inch pans will give you thick layers that you can slice in two horizontally. You can bake in two 7 or 8 inch round pans for thinner layers.
  4. Sweetness of the cake depends on the type and ripeness of the banana you use.
  5. To make the cake eggfree, you can use 1/4 cup more yoghurt instead of the egg. There is a slight difference in texture.
  6. My measuring cup is 240 ml.

What do you think of the colour on this cake? I kinda dig it. A almost golden hue on the outside and the pale cream with those gorgeous black specks on the inside ! I even sliced off a teeny sliver off the top to show you how soft this cake is.

Actually, I sliced it off when I was torting the cake and filling and frosting it! But I DID click the picture to show you guys! P S. that sugar bomb of a layer cake is coming up next on the blog!

Double PS. What was your most hated fruit as a child? I would love to know!

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