Soft Banana and Cinnamon Cake
A wonderfully moist and fragrant cake where ripe bananas and warm cinnamon come together in every bite. Easy to make and even easier to love, this crowd-pleaser is perfect for afternoon tea or a quick family dessert. One slice is never enough!
🛒 Ingredients
7 servings
- 2 very ripe bananas
- 2 eggs
- 2 cups (240 g) all-purpose flour
- ½ cup (100 ml) neutral oil (sunflower or canola)
- 2 cups (380 g) sugar
- ½ tablespoon baking powder
- ½ tablespoon ground cinnamon
- Butter for greasing the pan
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Directions
- 1
Preheat your oven to 220 °C (430 °F). Grease a round cake pan with butter and set aside.
- 2
Using an electric mixer, beat the oil, eggs and sugar together until the mixture is pale, smooth and creamy.
- 3
Add the bananas in chunks, a little at a time, continuing to beat until fully incorporated.
- 4
Add the sifted flour and cinnamon, then beat until the batter is thick and uniform.
- 5
Remove the bowl from the mixer and gently fold in the baking powder with a spatula, taking care not to overmix.
- 6
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Allow to cool for 10 minutes before unmolding. Dust with a pinch of cinnamon before serving.
💡 Chef's Tip
Use bananas with black spots on the skin — they are sweeter and make the cake extra moist. Swap half the white sugar for brown sugar for a deeper, caramel-like flavor.
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