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Surely you have ever thought how to spend those overripe bananas to eat, but they were still perfectly fine. Well today I bring you a fantastic solution: a tasty Banana cake.
The cakes have an infinite number of modalities, you can use practically any fruit you want, and it is a fantastic way for the little ones to eat fruit And, in addition, eat healthy pastries.
In the ingredients you will see that it puts 250 g of bananas, do not worry if it is not exactly that weight. That is, if you have to spend 3 bananas They do not reach 250 g, which is a bit too much, do not worry, use them all and you do not need to modify the rest of the amounts.
In this case, the banana will give the cake a lot of creaminess and a very soft texture, as well as a very intense banana flavor. Finally you can choose if you want to make a coverage with normal sugar (which you would have to put it just before putting it in the oven), icing sugar or syrup (which you would have to put it when it is done and it has tempered a little). I hope you like it!
Banana cake
An easy recipe to take advantage of the bananas that are passing us in the fruit bowl.
Equivalences with TM21
Below you have the equivalences with the Thermomix TM21 so that you can prepare the banana sponge cake recipe smoothly.
Try it with lemon too, you will be licking your fingers! 😉:
Do you think it will be good to put some chocolate chips in the dough, or will the combination not be tasty?
Sure Mercedes! They are sure to be great for you, the mixture of chocolate and banana is exquisite. You'll tell me how!
I curdled it in the varoma because my oven was broken. It is fluffy and delicious. Aluminum mold completely covered. Since I didn't want to be short, I gave it 45 minutes.
How good Isabel, a good alternative for not turning on the oven. Thanks for sharing 😉
Very good recipe. It came out delicious. Thanks
Divine. My husband and kids loved it.
How happy I am, Marilu! Thank you very much for following us 🙂
Ugh ugh, just thinking about banana cake I'm starting to salivate !!! haha, I'm writing it down!
How nice Nuria, I'm glad you like it. You'll tell me how it turns out, okay? Thanks!
Delicious !!! I'm just going to do what you say because I have some bananas and a little pochos.Thank you
Sure! It is perfect for wasting bananas that are no longer just right. You will see how delicious. You can add pieces of chocolate or nuts to give it another touch. You will tell us!
A pint already makes you want to eat it .. I'll keep it….
Last night I made this recipe for a banana cake to take advantage of, as you say, some that were already too ripe. And… my hat is off! VERY GOOD. I've been following you for a few weeks and it's the first recipe I've ever made, even though I'd like to try them all. Congratulations on the blog!
Welcome then Lupe! I am very glad that you liked these recipes, so from now on, I hope you are encouraged to make all the ones you like. And know that we are here for any questions you have, okay? We will wait for you!
Congratulations on the recipe! I did it last night and it was great, tall and very fluffy, but now that we are having it for breakfast I encourage you because it is delicious. Very good idea to take advantage of the fruit. Thanks
I just unmold it and I could not wait for breakfast tomorrow ... it is sooooo delicious! super fluffy and with a lot of banana flavor. At the moment, one of the best cakes I've ever had. I encourage you to do it! Irene, thank you very much for the recipe!
Well, I also cheered up and as I had some bananas about to ... throw away because I got down to work, and great it was really good, it took a little longer in the oven but it was perfect !!!!
hummmm, how delicious it was with the chocolate and the sugar crust, just a little doubt, not only for this one, but for future cakes, how do I make sure that the chocolate chips or candied fruit that I put do not remain only in the bottom , but spread out in the middle, once I read that passing them through flour before mixing them, I hope you tell me something about it. Thank you.
The indications for which thermomix model are they suitable?
Thanks
Can sunflower oil be exchanged for virgin olive oil or will it taste too strong? and also please I would like to know the answer about how to make so that the chocolate chips do not go to the bottom that they have asked before, greetings from malaga
Hello, Gerardo,
You can do it with olive oil although as you say it will give it a slightly stronger flavor. But it will also be great. On the cuttlefish seeds, you can flour them a little before adding them.
You will tell me how it looks with these changes.
All the best
Hi!
Yesterday I made this sponge cake for a snack with some bananas that were eventually going to go to the fridge and the truth is that great !!
My 13-month-old boy liked it so much that he had a chunk of it and my husband ate it with a scoop of vanilla ice cream 😛
very rich!!!
Hi! On Wednesday I made this cake… and ummm! And now only the empty plate remains. It is very good and it is very simple. In addition to looking good the first time (and that until I got the hang of my oven and the recipes ... it cost me).
A kiss
What joy Celia! The truth is that it is one of my favorite cakes, and everyone likes it. I'm very glad that it looked good on you the first time, how easy is it? I have in mind to make a couple of cake recipes, you'll see how delicious!
This cake is delicious ... And, if you have also made it with your daughter, it will be even richer. Thanks for your comment!
I just made the banana cake. simple and delicious!
Great Isafrape !! Thanks for your comment. We are very happy that it turned out good for you. It's delicious!! Whenever I give the recipe to someone they tell me that they loved it. Thanks for following us!
I have done it this afternoon and it has been a success !!
What a joy! Thank you very much for writing us. This is one of my favorite cupcakes. I am very happy that you liked.
Thanks for the recipe Irene. Both at home and at work he liked it a lot
What a joy Zaida, I am very happy, really. A hug and thanks for making our recipes!
hello, it's delicious !!! but I want to know if it could freeze. Thanks.
I've never frozen it (we don't have time lol) but in principle there would be no problem if you freeze it. Can you tell me how it looks after freezing it? Thanks for writing to us!!
Hi there! I froze it and the only thing is that it stays a little bit drier, but it's still just as good. I took it to a dinner and loved it (along with the puff pastry with apple and custard), thank you very much !!
I prepared it and it came out great hehe, very good for your recipe irene
I can't get it up. It comes out good, but when you take it out of the oven, 45-50 minutes after baking, it goes down. 🙁
Hi Luis, when you have it in the oven does it grow well? If it goes down only when you take it out of the oven, it is because it is not finished inside and therefore it does not support the weight of the upper part and it is lowered. Each oven is different and it is possible that the 170º of your oven is a little lower. So, I recommend the following:
- set it to 190º and do not open it for the first 20 minutes.
- When you see that it is toasting on top, cover the cake with albal paper so that it does not burn on top.
- Keep it at least 40 minutes and poke it with a toothpick or a long knife to see how it is inside. If it comes out clean, it's done. If it comes out wet, it is still or would be.
It also depends on the type of mold we use. If it is larger and shorter, it will take less time. But if we use a tall mold, the cake will need more time.
I hope I've helped. If you have any other questions, please, do not hesitate to write me, okay? You'll see how we get it to be perfect for you.
Thanks for writing to us! A hug.
I see that this recipe is suitable for children and lactose intolerant. My son is allergic to cow's milk protein and he cannot drink any milk or derivatives: butter, cream or yogurt among others. .. do you have adapted pastry recipes ????
Apart from this I mean. .. this if it is suitable for my baby
Hello Yure, I leave you another recipe for light carrot cake from my partner Ascen that is a delight http://www.thermorecetas.com/2013/04/19/bizcocho-de-zanahorias-light/
It also has a section called "lactose intolerant" http://www.thermorecetas.com/recetas-thermomix/intolerantes-a-la-lactosa/ , where you will surely find a recipe that will serve your little one. Thanks for writing to us!! I'm glad that you liked it. A pleasure to have you here.
Irene, it's wonderful. I have also made them with mandsarinas and strawberries (strawberries) both are delicious!
What a joy Mariela. I am very glad that you liked it so much, the truth is that it is a delight… and the options with mandarins and strawberries are also delicious… thank you for writing us and for preparing our recipes !! A big kiss 🙂
Hi Susan! How good it looks, you have been phenomenal. Thank you very much for following us and for leaving us these nice comments. A hug, pretty!
Thank you so much for the recipe. The cake has been delicious. I have made it with whole wheat flour as a small variation.
How nice Pilar! I'm really glad you liked it. The truth is that it is delicious and it is perfect to spend bananas that we have overdue there… Thanks for writing! A kiss.
That good! We loved it . Thank you very much for sharing it!
To you Camelia for making it and for commenting on it. I'm really glad you liked it so much. It is a perfect way to spend bananas that are already a little overripe and, also, for children to eat healthy pastries with natural fruit. Thanks for following us!! A hug.
Good afternoon, I don't understand the last step. You put lemon juice and (orange juice,), which are both or just one juice?
Hi Carlos. It means that if you do not have lemon juice at home, lemons or you do not feel like squeezing them directly, you can replace it without problem with orange juice, whether it is brick or squeezed. I hope I've helped. A hug and thanks for following us!
Hello girls ... forgive my lack of wisdom but it turns out that my oven is electric and they burn on top ... if under the tray it burns on the bottom ... what do I do ??? Yes ... I am a man and the truth is that it is a horror! Jaaaaaajajajaja thank you !!!
None of that Andoni! Everyone has burned more than one cake on the top and it has become raw on the inside ... it has nothing to do with being a man or a woman, but with practice in the kitchen. And, like everything, there is a trick for this: put your cake at half height, do not open the oven door until 15-20 minutes have passed and then cover it with aluminum foil (being careful not to squeeze it so that it can continue to rise ). What I do is that I directly drop the paper on top of the cake and that's it. When the necessary time has passed for your cake to have cooked, we remove the paper and check with a thin-bladed knife that the center of the cake is done. If the stick comes out clean it is there, if it comes out wet and with small lumps it is still undone. That easy!!
Depending on the mold you use, you will need more or less time. As a general rule, the cakes that are not very tall (about 2 fingers high) in about 20-25 minutes at 180 degrees would be. If they are taller like 4 fingers tall… at least 40-45 minutes at 180º too. And then, it will depend on your oven ... so go testing between 170 and 190 degrees to see how it looks better.
I hope I've helped!! You will tell me, okay? A hug and thanks for writing to us, we love that there are male followers too. 🙂 You already know where we are in case you need anything else with any recipe.
Very rich! We liked a lot!!! Thanks for sharing this delicious recipe!
I have done it although I added nuts about 70g when I added the banana and a natural white yogurt when I made the yeast and flour and it came out super juicy super fluffy this great
What a wonderful Patry !! I'm very happy 🙂 Thank you for writing us and for following us. A hug.
I have the thermomix TM5, does the speed and temperature vary somewhat? THANK YOU
Hello Paqui, follow the instructions as is and it will be perfect with your TM25 🙂
I just made your recipe for the lemon sponge cake and the next one will be the tangerine cake. THANK YOU
Thanks to you Paqui! 🙂 You'll tell me if you like it, remember to use thin-skinned tangerines, ok? Kisses!!
Good morning, my comment is directed to see if you can help me, I make banana bread and it looks very good and very rich but I tried one in a restaurant and it is delicious but it is very dark in color almost like chocolate, but without the taste of chocolate, I have already tried to do it by changing some ingredients and it does not come out, I already tried with whole wheat flour, with brown sugar, with brown sugar it even occurred to me to put a little molasses in it but it does not fit me, the banana flavor is very rich and moist, it is delicious but that dark color I do not know how to obtain it, if someone could help me I would be the happiest person
Hello Lilian, well it seems that you have tried almost everything! Perhaps it could be due to the fact that the bananas were very ripe or that they had been frozen / refrigerated since that way they would have a more brown color ... or maybe it had a bit of chocolate, that perhaps the flavor was almost imperceptible but it would have colored the crumb of the cake. … Thanks for writing to us!! 🙂
Thank you so much for the recipe. I was thinking about what to do for my daughter's birthday and I thought about the kitkat cake but I didn't know what filling to put and with this cake I think it will be great. I'm going to do a test before the birthday and I'll tell you how it looks ???
How good Arantxa! How has it been? Sounds great 🙂
Good morning, two questions: How many grams does the envelope of baking powder you use? Is the mold only greased or is it also floured? Thanks in advance, greetings from Peru!
Hello Rosa, thank you for following us from Peru! Each envelope carries 16 grams. And if the mold is silicone, greasing it is more than enough, but if it is not silicone, also add a pinch of flour will help you unmold it.
By the way, do you send us a typical recipe from your land and we will publish it on the blog? I would be excited to know more about Peruvian food! Many gracas 🙂
Ha you còpies the recepta, to the menys points to be the ingredients
Thousand petonets
It was so good the first time that I had to repeat it because I didn't believe it. I did it yesterday again and spectacular. Thank you!!
What a cake scandal. All the ingredients in their right measure and perfect times.
I used pastry flour and although it does not need yeast I put half on it. I also separated the yolks and whites, putting the latter to the point of snow.
I had never made a sponge cake so fluffy, in my house they devoured it.
Thanks a million for your comment Jaimelas. The truth is that this cake is so simple, that it is surprising how delicious it is and the great result it gives, right? It is spectacular, it is one of the most successful cakes on the blog. Thank you for following us and for encouraging us with your words! Without a doubt, messages like this are most comforting. A hug 🙂
Hello. I would like to be able to register on this website, but it is impossible for me. Every time I try to get to registration the box that opens is the one that assumes that I am already registered. I cannot get to the page where I am asked for personal information, email, password, etc. Can you help me please?
Hi Flavia,
They will contact you shortly to solve the problem.
Regards!!