Brazilian recipe
Moist and simple banana cake (Bolo de banana)
A classic, foolproof banana cake recipe prepared in the blender. Perfect for an afternoon tea, featuring a light and moist crumb.
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Ingredients
2 eggs
3/4 cup vegetable oil
1 cup boiling water
2 cups plain flour
2 cups caster sugar
2 tablespoons baking powder
4 ripe bananas-nanicas
Caster sugar and ground cinnamon to taste, for dusting
3/4 cup vegetable oil
1 cup boiling water
2 cups plain flour
2 cups caster sugar
2 tablespoons baking powder
4 ripe bananas-nanicas
Caster sugar and ground cinnamon to taste, for dusting
Where to find ingredients
You can find all staples like plain flour, eggs, and caster sugar at any major Australian supermarket. Look for Cavendish or Lady Finger bananas in the produce aisle as substitutes if the specific Brazilian variety is unavailable; however, ensure they are very ripe for the best flavour. Cinnamon and vegetable oil are available in the baking supplies section.
Preparation method
- In a blender jug, combine the eggs, boiling water, oil, and one of the bananas, sliced into rounds.
- Blitz on high speed until the mixture is completely smooth.
- Pour the liquid mixture into a large mixing bowl.
- Add the plain flour and sugar to the bowl, folding them in gently with a large spoon or whisk until fully incorporated.
- Fold in the baking powder, taking care not to overwork the batter.
- Grease a round cake tin with butter and lightly dust it with plain flour, shaking off the excess.
- Pour the cake batter into the prepared tin.
- Slice the remaining three bananas lengthways and arrange the slices neatly over the top of the batter.
- Dust the top of the cake with a sprinkle of sugar and ground cinnamon to taste.
- Bake in a preheated oven at 200°C until the cake is golden brown and springs back when touched. Insert a skewer into the centre to ensure it comes out clean.
Observations
This banana cake is a staple of Brazilian home baking, cherished for its straightforward method and comforting flavour. It’s the perfect companion for a morning coffee or an afternoon cuppa, balancing the natural sweetness of ripe bananas with a tender, airy sponge. The recipe is incredibly efficient, as it uses a blender to streamline the mixing process and ensure a perfectly consistent batter.
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