Brazilian recipe
Soft banana and cinnamon cake (Bolo de banana com canela)
Make a fragrant banana and cinnamon cake from a Brazilian classic, soft enough for afternoon tea or a fresh cup of coffee.
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Ingredients
3 ripe bananas-nanicas
1 tablespoon baking powder
1 teacup sugar (200 grams)
3 eggs
1/2 teacup oil (120 ml)
1 teaspoon ground cinnamon
2 teacups plain wheat flour without raising agent (340 grams)
1 tablespoon baking powder
1 teacup sugar (200 grams)
3 eggs
1/2 teacup oil (120 ml)
1 teaspoon ground cinnamon
2 teacups plain wheat flour without raising agent (340 grams)
Where to find ingredients
Find bananas, eggs, sugar, oil, cinnamon, wheat flour and baking powder at local food shops, produce stalls and baking sections. If bananas-nanicas are not available, use small very ripe sweet bananas as a substitute, keeping the original as the ideal.
Preparation method
- Break the eggs one at a time into a separate bowl to make sure they are good
- Grease a round tube tin with a little oil and wheat flour
- Preheat the oven to 180ºC so the cake rises well
- Peel the bananas and mash them well with a fork until they form a puree
- Set out all the ingredients on your bench to make the process easier
- Choose a large glass bowl to make mixing the ingredients easier
- Put the eggs, oil and sugar into the chosen bowl
- Mix the ingredients with a whisk until very even
- Add the banana puree 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 all the time
- Keep mixing until you have a smooth, even batter
- Add the baking powder last and stir gently just to incorporate
- Prepare the greased tin for the batter
- Pour the batter into the tin, spreading it evenly with a spatula
- Bake in the preheated oven at 180ºC for about 35 to 45 minutes
- Watch for the characteristic aroma that shows the baking is progressing
- Insert a toothpick into the centre of the cake to check the point
- Take it out of the oven if the toothpick comes out clean; otherwise leave it a few more minutes
- Let the cake cool naturally to lukewarm before trying to unmould it
- Unmould carefully onto a plate or cake stand
- Sprinkle a mixture of sugar and cinnamon over the top to decorate and add more flavour
- 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. It wins you over with the warm aroma that fills the house and with its soft texture. It is ideal for using very ripe bananas already sitting in the fruit bowl. Good tip: when mixing the ingredients, use gentle movements so the cake stays light and fluffy. Serve it with freshly filtered coffee for a lovely treat.
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