Brazilian recipe
Easy Fluffy Banana Cake (Bolo de banana e fofinho)
A classic banana cake recipe that is quick to whip up in a blender. With its moist crumb and wonderful aroma, it’s the perfect treat for your afternoon tea.
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Ingredients
2 eggs
3/4 cup vegetable oil
1 cup boiling water
2 cups all-purpose flour
2 cups sugar
2 tablespoons baking powder
4 ripe Cavendish bananas
Sugar and ground cinnamon to taste for sprinkling
3/4 cup vegetable oil
1 cup boiling water
2 cups all-purpose flour
2 cups sugar
2 tablespoons baking powder
4 ripe Cavendish bananas
Sugar and ground cinnamon to taste for sprinkling
Where to find ingredients
You can find all-purpose flour, sugar, and baking powder at local supermarkets like Shoprite or Capital Shoppers. For fresh bananas, visit local markets (nkatale) such as Nakasero or Owino for the best ripeness.
Preparation method
- In a blender jar, combine the eggs, boiling water, oil, and one sliced banana.
- Blend well until the mixture is completely smooth.
- Pour the mixture into a large mixing bowl.
- Add the all-purpose flour and sugar to the bowl, folding them in with a spoon or a whisk until well combined.
- Stir in the baking powder gently.
- Grease a round baking pan with butter and lightly dust it with flour.
- Pour the batter into the prepared pan.
- Slice the remaining three bananas lengthwise and arrange the slices over the top of the batter.
- Sprinkle the surface of the cake with sugar and cinnamon to your preference.
- Bake in a preheated oven at 200°C until the cake is golden brown and firm to the touch. Perform the toothpick test to ensure the center is fully cooked.
Observations
This banana cake is a staple in Brazilian kitchens, celebrated for its uncomplicated method and unmistakable flavor. It is a fantastic choice for breakfast or an afternoon snack, pairing the natural sweetness of ripe bananas with a light, airy texture that feels truly comforting. The recipe is incredibly efficient, relying on a blender to achieve a perfectly smooth batter in just a few moments.
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