Brazilian recipe
Soft Banana and Cinnamon Cake (Bolo de banana com canela)
Learn how to make a soft banana and cinnamon cake, a simple Brazilian classic that is perfect with coffee.
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Ingredients
3 ripe bananas-nanicas
1 tablespoon baking powder
1 cup sugar (200 grams)
3 eggs
1/2 cup oil (120 ml)
1 teaspoon ground cinnamon
2 cups all-purpose flour (340 grams)
1 tablespoon baking powder
1 cup sugar (200 grams)
3 eggs
1/2 cup oil (120 ml)
1 teaspoon ground cinnamon
2 cups all-purpose flour (340 grams)
Where to find ingredients
You can find bananas, eggs, sugar, oil, cinnamon, all-purpose flour and baking powder in supermarkets, grocery stores and baking supply shops. Bananas-nanicas are ideal; if unavailable, use a sweet ripe banana as a clearly identified substitute.
Preparation method
- Crack the eggs one at a time into a separate bowl to make sure they are fresh
- Grease a round tube pan with a little oil and wheat flour
- Preheat the oven to 180ºC to help the cake rise properly
- Peel the bananas and mash them well with a fork until they form a puree
- Arrange all the ingredients on your worktop to make the process easier
- Choose a large glass bowl to make mixing the ingredients easier
- Place the eggs, oil and sugar in the chosen bowl
- Whisk the ingredients until the mixture is very smooth
- Add the mashed banana and ground cinnamon, stirring well to combine
- Prepare the wheat flour and baking powder for the final stage
- Add the wheat flour gradually to the mixture, stirring constantly
- Keep mixing until you have a smooth, even batter
- Add the baking powder last and stir gently just to incorporate it
- Get the greased pan ready to receive the batter
- Transfer the batter to the pan, spreading it evenly with a spatula
- Bake in the preheated oven at 180ºC for about 35 to 45 minutes
- Watch for the characteristic aroma, which will show the baking is progressing
- Insert a toothpick into the center of the cake to check whether it is done
- Remove from the oven if the toothpick comes out clean; otherwise, leave it for a few more minutes
- Let the cake cool slightly on its own before trying to unmould it
- Carefully unmould onto a plate or cake stand
- Sprinkle a mixture of sugar and cinnamon over the top to decorate and add more flavor
- Cut into slices and serve straight away to enjoy all its softness
Observations
This banana and cinnamon cake is a true classic of Brazilian cooking. Its irresistible aroma fills the whole house, and the texture is tender and soft. It is an ideal recipe for using very ripe bananas you already have in the fruit bowl. A golden tip: when mixing the ingredients, use gentle movements to keep the cake light and fluffy. Serve it with freshly brewed coffee for a delicious experience.
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