Easy Banana Cake

Ingredients

• 1 unidad Ripe banana (peeled and sliced)
• 1 unidad Egg (at room temperature)
• 0.25 taza Vegetable oil (can be sunflower or canola)
• 0.5 taza White sugar
• 0.75 taza Milk (whole or 2%)
• 1 cucharadita Vanilla essence (optional, to taste)
• 1.25 taza Self-rising flour (also called flour with baking powder)
• 1 cucharada Oil or butter for greasing the pan (to prevent sticking)
• 2 cucharadas Extra flour for dusting the pan (just a light layer)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

2. Grease and flour the pan

   Spread the inside of the pan with a tablespoon of oil or butter and dust a light layer of flour, removing the excess.

   Time: PT3M

3. Mash the banana

   Slice the banana, place it in the bowl and add a pinch of sugar. With a fork, mash until you get a lump‑free puree.

   Time: PT5M

4. Add egg and vanilla

   Crack the egg into the bowl and add the teaspoon of vanilla essence. Mix lightly.

   Time: PT2M

5. Incorporate oil and sugar

   Pour the oil and the remaining sugar. Mix with folding motions without beating vigorously.

   Time: PT3M

6. Add the milk

   Add the milk and mix until homogeneous.

   Time: PT2M

7. Fold in the self‑rising flour

   Add the self‑rising flour and mix gently until no flour traces remain. Avoid overmixing.

   Time: PT2M

8. Pour the batter into the pan

   Pour the mixture into the prepared pan, filling it up to three‑quarters of its height.

   Time: PT2M

9. Bake

   Place the pan in the oven and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

   Time: PT35M

   Temperature: 180°C

10. Cool and unmold

    Remove the pan from the oven, let rest for 5 minutes, then unmold the cake and place it on a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ripe banana: Ripe plantain
• Instead of Egg: 1 tablespoon flaxseed mixture + 3 tablespoons water (for vegan)
• Instead of Vegetable oil: Melted butter, Mild olive oil
• Instead of White sugar: Brown sugar, Coconut sugar
• Instead of Milk: Almond milk, Oat milk
• Instead of Vanilla essence: Almond extract, Citrus zest
• Instead of Self-rising flour: All-purpose flour + 2 teaspoons baking powder
• Instead of Oil or butter for greasing the pan: Non‑stick spray

Equipment Needed

• Measuring cup
• Mixing bowl
• Fork
• Spoon or hand whisk
• 18 cm round pan
• Oven
• Silicone spatula (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 180°C before baking.
• Do not overmix the batter after adding the flour.
• Fill the pan only up to 3/4 of its capacity.
• Check doneness with a toothpick before removing from the oven.

Chef Tips from the Video

• Use a banana with black spots for maximum flavor and moisture.
• If you want a glaze, mix powdered sugar with a splash of milk or banana juice.
• Add lemon or orange zest to the batter for a citrus touch.

Troubleshooting

Storage

Refrigerator: Up to 4 days, well covered.

Freezer: Up to 2 months, wrapped in film and then in an airtight bag.

Room temperature: Maximum 1 day, if well covered.

Make-Ahead Tips

• You can prepare the batter and refrigerate it up to 2 hours before baking.
• The baked cake stores well and can be frozen in portions.