BANANA CAKE
This Banana Cake is moist, fluffy, tender and packed with banana flavor all at the same time. Hands downs, it is the best banana cake I’ve ever eaten. White chocolate- pecan nuts glaze is absolutely irresistible! A perfect dessert for special occasions. It comes out perfect every time I makes it.
Servings: 6
Ingredients
- FOR BANANA CAKE
- Ripe bananas- 2
- White sugar- 3/4 cup
- Eggs room temperature-2
- Cake flour-2 cups or 230 gm
- Baking soda- 1 tsp.
- Milk-100 ml
- Vegetable oil-1/3 cup
- Salt- 1/2 tsp.
- FOR THE WHITE CHOCOLATE GLAZE
- White chocolate-375 gm
- Vegetable oil -5/8 cup 1/2 cup plus 2 tablespoons
- Pecan nuts finely chopped- 100 gm + a few nuts for cake decorating.
- Yellow food color-1/2 tsp.
Instructions
- Preheat your oven to 170 degree C /340 F with the rack in the center of the oven. Spray a 8 inch (20 cm) round cake pan/silicon cake mold with a non stick vegetable spray.
- Place bananas and sugar into the bowl of your food processor. Process until blended.
- Add eggs and process until well combined, then add cake flour and baking powder.
- Finally add milk and vegetable oil, beat the batter for 1 1/2 minutes.
- Fill the piping bag with the cake batter, then transfer the batter into the silicon cake mold/ pan.
- Bake it for about 40-50 minutes or until a toothpick inserted in the cake comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan/ silicon mold.
- Allow the banana cake cool completely before decorating.
- Glaze. In a pan placed over a saucepan with simmering water melt white chocolate.
- Remove from the heat and combine with vegetable oil. Add the chopped pecan nuts and food color, mix well.
- Transfer the cooled cake to a cooking rack, pour the chocolate mixture over the cake to cover evenly and decorate with pecan nuts.
- Refrigerate the cake for 1-2 hours before serving.
