Magic banana cake recipe
I discovered this recipe by OMGChocolatedesserts when I was trying to find something to make for seniors brunch tomorrow. I believe the search terms were “ easy banana cake”. I’m so glad I found it because while I love my go-to banana cake recipe, it’s a serious multi-day labor of love. This one is going to be easy make-ahead crowd-pleaser for sure! The reason it’s “magic” is because the cake separates into two layers during baking due to gravity. Quite brilliant and qualifies for #parentoftheyearhack!
Full credit goes to OMGChocolateDesserts. I’ve done some slight adaptation, tested for doubling and included all my notes-for-dummy.
Ingredients for 8”x8” or equivalent
- 4 eggs separated (crack eggs in soerate bowl to ensure egg whites are not contaminated with egg yolks!)
- 3/4 cup sugar
- 2 TB brown sugar
- 1/4- 1/2 cup unsalted butter, completely melted
- 1 tablespoon water
- 1/2 cup mashed banana
- 1 cup flour
- 2 cups milk
- 1 tsp vanilla essence
Ingredients for 9”x13” or quarter sheet
- 8 eggs separated
- 1 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2-1 cup unsalted butter, completely melted
- 2 tablespoon water
- 1 cup mashed banana
- 2 cup flour
- 4 cups milk
- 2 tsp vanilla essence
- optional: powdered sugar for dusting
Directions
- Pre-heat oven to 325F, rack in lower third
- Grease your pan. I use some of the melted butter.
- Beat the egg yolks and sugars until pale yellow. (I use a stand mixer)
- Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined
- Mix in mashed banana just to combine.
- Mix in flour until thoroughly combined.
- Slowly beat in the milk and vanila extract until well combined (low speed!!!)
- Set aside mixture in another large bowl
- Wash your stand mixer really really well. Clean and dry and switch to whisk attachment.
- Whisk the egg whites until stiff peaks form.
- Fold and mix in the egg whites. Use 1/3 egg whites at a time. You don’t want to completely liquify the egg white so it’s okay if you have pea sized lumps. The batter will appear very very thin. It’s okay, it’s custard!
- Pour batter into pan and bake for 45-60 minutes. Start checking at the 30 min mark to make sure it’s not browning too fast. Cover loosely with a foil if needed.
- doneness test: toothpick test won’t work because it will be wet! Lightly jiggle your pan and make sure the middle of the cake is very barely jiggly.
- Let the cake cool completely. You can serve immediately or refrigerate for 4-12h before serving.
- Just before cutting or serving, dust with powdered sugar.
- Serving suggestion: Pre-cut cut into little squares and place in little cupcake liners for easy serving!
