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Brazilian recipe

Soft Banana and Cinnamon Cake (Bolo de banana com canela)

A soft Brazilian banana and cinnamon cake, made with ripe bananas and simple pantry ingredients for afternoon tea.

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60 min preparation 45 min cooking 10 portions 48 product views
Soft Banana and Cinnamon Cake (Bolo de banana com canela)

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 plain flour (340 grams)

Where to find ingredients

Find the ingredients in supermarkets, village shops and baking aisles. Bananas-nanicas are ideal; if they are not sold locally, choose a sweet ripe banana as a clearly identified substitute.

Preparation method

  1. Crack the eggs one at a time into a separate bowl to make sure they are fresh
  2. Grease a round tube pan with a little oil and wheat flour
  3. Preheat the oven to 180ºC so the cake rises evenly
  4. Peel the bananas and mash them well with a fork until smooth
  5. Set out all the ingredients on the worktop before you start
  6. Choose a large glass mixing bowl so the batter is easy to combine
  7. Add the eggs, oil and sugar to the bowl
  8. Whisk until the mixture looks smooth and even
  9. Stir in the mashed banana and ground cinnamon until fully combined
  10. Have the wheat flour and baking powder ready for the final stage
  11. Add the wheat flour a little at a time, stirring as you go
  12. Keep mixing until the batter is smooth and even
  13. Add the baking powder last and fold it in gently
  14. Bring the greased pan close to the bowl
  15. Pour the batter into the pan and level it with a spatula
  16. Bake in the preheated oven at 180ºC for about 35 to 45 minutes
  17. Notice the warm banana and cinnamon aroma as the cake bakes
  18. Insert a toothpick into the centre of the cake to check if it is done
  19. Take it out if the toothpick comes out clean; if not, bake for a few more minutes
  20. Let the cake cool slightly before trying to unmould it
  21. Unmould carefully onto a plate or cake stand
  22. Dust the top with sugar and cinnamon for decoration and extra flavour
  23. Slice and serve while the crumb is still soft

Observations

This banana and cinnamon cake is a classic from Brazilian cooking, with a warm aroma that fills the kitchen and a soft, tender crumb. It is a practical way to use ripe bananas already in the fruit bowl. Mix the batter gently so the cake stays light, then serve it with afternoon tea for a cosy homemade slice.
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Preparation method

Step-by-step images

Step 1

Crack the eggs one at a time into a separate bowl to make sure they are fresh

Crack the eggs one at a time into a separate bowl to make sure they are fresh
Step 2

Grease a round tube pan with a little oil and wheat flour

Grease a round tube pan with a little oil and wheat flour
Step 3

Preheat the oven to 180ºC so the cake rises evenly

Preheat the oven to 180ºC so the cake rises evenly
Step 4

Peel the bananas and mash them well with a fork until smooth

Peel the bananas and mash them well with a fork until smooth
Step 5

Set out all the ingredients on the worktop before you start

Set out all the ingredients on the worktop before you start
Step 6

Choose a large glass mixing bowl so the batter is easy to combine

Choose a large glass mixing bowl so the batter is easy to combine
Step 7

Add the eggs, oil and sugar to the bowl

Add the eggs, oil and sugar to the bowl
Step 8

Whisk until the mixture looks smooth and even

Whisk until the mixture looks smooth and even
Step 9

Stir in the mashed banana and ground cinnamon until fully combined

Stir in the mashed banana and ground cinnamon until fully combined
Step 10

Have the wheat flour and baking powder ready for the final stage

Have the wheat flour and baking powder ready for the final stage
Step 11

Add the wheat flour a little at a time, stirring as you go

Add the wheat flour a little at a time, stirring as you go
Step 12

Keep mixing until the batter is smooth and even

Keep mixing until the batter is smooth and even
Step 13

Add the baking powder last and fold it in gently

Add the baking powder last and fold it in gently
Step 14

Bring the greased pan close to the bowl

Bring the greased pan close to the bowl
Step 15

Pour the batter into the pan and level it with a spatula

Pour the batter into the pan and level it with a spatula
Step 16

Bake in the preheated oven at 180ºC for about 35 to 45 minutes

Bake in the preheated oven at 180ºC for about 35 to 45 minutes
Step 17

Notice the warm banana and cinnamon aroma as the cake bakes

Notice the warm banana and cinnamon aroma as the cake bakes
Step 18

Insert a toothpick into the centre of the cake to check if it is done

Insert a toothpick into the centre of the cake to check if it is done
Step 19

Take it out if the toothpick comes out clean; if not, bake for a few more minutes

Take it out if the toothpick comes out clean; if not, bake for a few more minutes
Step 20

Let the cake cool slightly before trying to unmould it

Let the cake cool slightly before trying to unmould it
Step 21

Unmould carefully onto a plate or cake stand

Unmould carefully onto a plate or cake stand
Step 22

Dust the top with sugar and cinnamon for decoration and extra flavour

Dust the top with sugar and cinnamon for decoration and extra flavour
Step 23

Slice and serve while the crumb is still soft

Slice and serve while the crumb is still soft
Final result

Soft Banana and Cinnamon Cake (Bolo de banana com canela)

Soft Banana and Cinnamon Cake (Bolo de banana com canela)

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