Brazilian Cornmeal Cake with Banana and Cinnamon
This rustic Brazilian-inspired cake brings together the earthy sweetness of cornmeal and ripe bananas under a warm dusting of cinnamon. Naturally gluten-free and incredibly easy to make, it is the kind of comforting bake that disappears fast at any gathering. One bite and you will understand why it is a beloved classic across Brazil.
🛒 Ingredients
40 servings
- 400 g (2 cups) fine cornmeal
- 150 g (3/4 cup) granulated sugar
- 100 ml (1/2 cup) neutral vegetable oil
- 300 ml (1 1/4 cups) whole milk
- 4 large eggs
- 1 tsp fine salt
- 1 tbsp baking powder
- 4 ripe bananas
- Ground cinnamon, to taste
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Directions
- 1
Preheat the oven to 400 °F / 200 °C. Grease and lightly flour a large baking pan, about 40 cm (16 inches) long.
- 2
Blend the cornmeal, sugar, oil, milk and eggs in a blender or stand mixer until the batter is smooth. Stir in the salt, then fold in the baking powder last — do not over-mix.
- 3
Pour the batter into the prepared pan and spread it evenly.
- 4
Slice each banana lengthwise into three strips. Lay them gently over the batter, rounded side facing down, so they partially sink into the surface during baking.
- 5
Dust generously with ground cinnamon and bake for 30 to 35 minutes, until the top is deep golden and a skewer inserted in the centre comes out clean.
- 6
Allow to cool slightly before slicing into portions and serving.
💡 Chef's Tip
Use very ripe, heavily speckled bananas for maximum natural sweetness and a softer crumb. Placing them curved-side down keeps them anchored and gives the top a beautiful caramelised finish.
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