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Banana cake with lemon glaze

Breakfast3010 minutes8 people400 calories
1/52/53/54/55/5 (20 votes)
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By Irene Arcas

Today we can tell you that this is The best banana cake in the world. It is a biscuit super fluffy, full of flavor, with a perfect combination between the sweetness of the banana and the acidity of the lemon... I assure you that it is completely addictive. It is also beautiful: the dark color of the cake and the white color of the lemon glaze they make it really pretty. The perfect cake!

It is also a perfect time to spend those bananas that have become a bit ripe in the kitchen... and do you know the best? which is very simple.

We have used a mold type bundt cake because we believe that the biscuits are beautiful and, in addition, they cook very well on the inside. You can also use an elongated cake mold or a pyrex-type tray. Just remember that if the mold is tall (bundtcake or cake type) it will need some 40-45 minutes in the oven. If, on the contrary, you opt for an elongated tray type mold that makes the cake come out flatter or shorter, you will need between 30-40 minutes.

Banana cake with lemon glaze

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The best banana cake in the world. It is a super spongy cake, full of flavor, with a perfect combination between the sweetness of the banana and the acidity of the lemon... I assure you that it is completely addictive.

Banana cake with lemon glaze
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: breakfast
  • Calories: 400
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Banana cake

  • 3 ripe bananas
  • 180 g of sugar
  • 1 pinch of salt
  • 4 eggs
  • 70 g of sunflower oil
  • 200 g of wheat flour
  • 15 g yeast or 1 sachet
  • the zest of the skin of 1 lemon

lemon glaze

  • 200 g of sugar
  • 35 g lemon juice

Preparation

  1. Lemon cake

    We preheat the oven to 180º.

  2. Put the bananas in the glass with the sugar and a pinch of salt and blend 15 seconds, spd. 5.

  3. Place the butterfly on the blades and add the eggs. beat during 4 minutes, temperature 37º, speed 3 1/2.

  4. Add the oil and the zest of one lemon and mix for 5 seconds, spd. 1 1/2.

  5. Add the flour and yeast and mix at speed 3 1/2 for 10 seconds. If the flour has not finished integrating, we remove it with the spatula with enveloping movements.

  6. We put the cake in a greased mold with oil and a pinch of flour. In our case, we have used a bundt cake mold.

  7. We bake 60 -70 minutes. If it is toasted too much on top and it is not done yet, you can cover it with albal paper (but never before the first 15 minutes in the oven). It is important that you do not open the oven before 15 minutes because otherwise, everything that has risen would fall suddenly.

  8. We check that it is done on the inside by inserting a toothpick or a thin knife and we check that it comes out clean. Remove from the oven and wait 10 minutes before unmolding.

  9. lemon glaze

    Put the sugar in the clean glass and pulverize 30 sec., spd. 10. We wait a few seconds before opening the lid for the dust to come down.

  10. Add the lemon juice and mix 10 sec., speed 3. With the spatula, lower the ingredients towards the bottom of the glass and mix 10 sec., speed 5.

  11. We put a sheet of parchment paper - baking paper - on the counter. Place a wire rack on top and unmold the cake on the wire rack.

    We carefully overturn the frosting slowly so that it stays on the surface.

Notes

The cake will still be warm. If we want to freeze a piece, it's time to do it. We cut the piece or pieces that we want and put them directly hot in a zip bag. We freeze it like this hot so that it retains all its moisture.


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