Simple and fluffy banana cake

Ingredients

• 100 gbutter or margarine
• 200 gsugar
• 3eggs
• 1ripe banana, mashed
• 200 gplain flour
• 1 tablespoonbaking powder

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 170°C. Grease and flour a 20 cm ring tin, then set it aside.

2. 2

   Separate the eggs

   Put the egg yolks, margarine and sugar in a bowl.

3. 3

   Beat the yolk mixture

   Beat until the mixture is pale and fluffy.

4. 4

   Add the banana

   Mash the banana on a plate. Add it to the yolk mixture and beat until combined.

5. 5

   Mix in dry ingredients

   Fold in the flour and baking powder.

6. 6

   Fold in whites

   Whisk the egg whites until stiff peaks form. Gently fold them into the cake batter as the final addition.

7. 7

   Bake the cake

   Transfer the batter to the prepared tin and bake for about 40 minutes, until golden and firm.

8. 8

   Cool and serve

   Leave the cake to cool until just warm, then remove it from the tin and serve.

What is banana cake?

Banana cake is a familiar home bake in many places, including Brazil, where simple cakes are often served with coffee. This version uses mashed ripe banana for flavour and moisture, but contains no milk.

The separate treatment of the eggs is what makes this recipe distinctive: the yolks enrich the creamed mixture, while whipped whites are folded in at the end for a lighter crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the cake’s carbohydrates, while the butter or margarine and egg yolks contribute much of its fat. The eggs also supply some protein. Pair a slice with fruit or a protein-rich food if you want a more balanced snack.

Choosing the ingredients

Ripe banana: use one that mashes easily and has a sweet, pronounced aroma. Mash it until mostly smooth so it blends into the batter evenly.

Butter or margarine: the ingredient list allows either, while the method names margarine. Use the option you prefer, keeping the stated quantity.

Creaming the yolks

Pale mixture: beat the egg yolks with the fat and sugar until fluffy and noticeably lighter in colour. This step helps build air into the base before the flour is added.

Gentle mixing: once the flour and baking powder go in, mix only until incorporated. Overworking the batter at this stage can make the cake less tender.

Folding in the egg whites

Stiff peaks: whisk the whites until they hold their shape when the whisk is lifted. Keep the bowl and whisk clean and free from yolk or grease so the whites can whip properly.

Light touch: fold the whites into the batter gently, turning the mixture rather than beating it. This preserves some of the air that gives the cake its fluffy texture.

Checking when it is done

Colour and firmness: the cake is ready when the top is golden and the centre feels firm. The recipe gives about 40 minutes, but use those visual cues as well as the time.

Cooling: let the cake become warm before removing it from the tin. This gives it a chance to settle and makes it less likely to break.

Serving the cake

Plain slices: serve it as written, while still slightly warm, or leave it to cool fully for neater slices.

With a drink: it pairs naturally with coffee or tea. A little fresh fruit alongside makes a simple snack plate without changing the cake itself.

Recipe notes & tips

• Bring the eggs to room temperature before separating them so they are easier to work with.
• Separate each egg over a small bowl before adding it to the main mixture, in case a yolk breaks.
• Mash the banana thoroughly to avoid large pieces in the crumb.
• Use a clean bowl and whisk when beating the egg whites.
• Fold the whites in with a light hand to keep the batter airy.
• Grease and flour the ring tin carefully, including around the centre tube.

Variations

• Use butter: swap it for the margarine in the same stated quantity.
• Choose a ripe banana: use a very ripe one for a more pronounced banana flavour.
• Serve with fruit: add fresh fruit on the side when serving.
• Make smaller portions: bake the same batter in smaller greased tins, checking for doneness earlier.
• Add a dusting: finish the cooled cake with a light dusting of icing sugar.

Common mistakes to avoid

• Overbeating after adding flour: mix only until the flour and baking powder are incorporated.
• Deflating the whites: fold them in gently instead of beating them into the batter.
• Greasy egg-white bowl: use a clean, dry bowl so the whites can whip properly.
• Removing the cake too soon: let it cool until warm before taking it out of the tin.
• Relying only on the timer: check that the cake is golden and firm as well as allowing about 40 minutes.

How to store

Once completely cool, store the cake in an airtight container at room temperature and eat within 2–3 days. Rewarm a slice briefly in the microwave or in a low oven if you prefer it warm.

Frequently asked questions