Magic Layered Banana Cake
A comforting and crowd-pleasing dessert that practically makes itself: layers of dry crumble mix and sweet ripe banana slices, topped with a liquid batter that seeps through during baking. The result is a moist, fragrant cake with a golden crust that everyone will love.
🛒 Ingredients
20 servings
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tablespoon baking powder
- 2 large eggs, beaten
- 1 cup (250 ml) whole milk
- 5 tablespoons (75 g) unsalted butter, melted
- 10 ripe bananas, halved lengthwise
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a large baking dish or rectangular pan.
- 2
In a bowl, whisk together the flour, sugar, and baking powder until evenly combined. Set aside.
- 3
Melt the butter and let it cool slightly. Whisk in the milk and beaten eggs until the mixture is smooth and uniform.
- 4
In the prepared pan, alternate layers of the dry flour mixture with layers of banana slices, starting and finishing with the dry mix.
- 5
Gently pour the liquid mixture evenly over the top without stirring — it will naturally work its way between the layers during baking.
- 6
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool slightly before slicing and serving.
💡 Chef's Tip
Use very ripe, spotty bananas for the best natural sweetness and flavour. Swap butter for coconut oil for a tropical twist. Keeps covered at room temperature for up to 3 days.
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