Banana Cake

Yummy Bakes | 9:02 AM |
Through blogging, I came to know of more baking books and Dorie Greenspan's recipes is one of the popular ones with good review.  I love banana cakes and this recipe has been tested and proven, I decided to give this a try.  Indeed this is a keeper - this cake is very soft and moist - a cake that can be served on any occasion.

Recipe Source: Anncoo Journal

350g Plain flour
2 tsp Baking soda
1/2 tsp Salt
225g Butter, at room temperature
170g Sugar (sugar already reduced to half) I reduced to 150g
2 tsp Vanilla extract
2 Eggs (70g each)
4 Very ripe banana, mashed (370g without skin)
1 tub Sour cream/plain yogurt (200ml)

  • Preheat oven to 180 degrees C. Grease bundt pan with butter or cooking spray. (I baked in cup liners and two small loaf tins).
  • Sieve flour, baking soda and salt together in a bowl and mix well, set aside.
  • In a mixing bowl, beat butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in vanilla, then add the eggs one at a time, beating for about 1 minute.
  • Reduce the mixer speed to low and mix in the mashed bananas.
  • Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture and mix well.
  • Scrape the batter into the pan, tap the pan on the counter to debubble the batter and smooth the top.
  • Bake for 65-75 minutes (I baked for 60 minutes) or until a skewer inserted into the center of the cake comes out clean.
  • Transfer the cake to a rack and cool for 10 minutes before unmoulding onto the rack to cool to room temperature.



  1. Love the moist and fine texture of your banana cake.

  2. Chris, This cake is surely a keeper and next time I'll bake this in cups. Easier to distribute :D

  3. Your cake definitely looks very moist and yummy! Yes, I have to agree, Dorie's recipes are always a winner!

  4. hi chris, your banana cake looks truly good! nobody can resist a good banana cake :)


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