Banana Cake (Torta de Banano)

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Eight bananas mashed into creamed butter and sugar with flour, eggs and vanilla, and baked for an hour. It is a wet batter and a dense cake, and it is what to do with bananas nobody wants to eat.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Colombian

Keyword: banana cake

Servings:

Calories: 536kcal

Author: Angela Giraldo

Ingredients

8 bananas very ripe
200 g butter
1 cup sugar or to taste
2 cups flour
5 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract

Instructions

In a bowl, beat the sugar with the butter until you have a soft cream. Set it aside.
Separately, mash the bananas until they are a purée. Once they are, add them to the bowl with the creamed butter and sugar and beat everything together.
Then add the flour a little at a time while stirring. Once all the flour is worked in, add the baking powder, the vanilla extract and the eggs, and carry on beating until the mixture is smooth and creamy.
Grease a cake tin and dust it with flour, pour in the mixture and bake for an hour at 170°C (340°F).
Take it out of the oven, let it stand, then cut it into portions and serve.

Notes

Eight bananas is a great deal of fruit against two cups of flour, and the batter comes out wetter and looser than most cake batters. That is what this cake is: dense, moist and heavy rather than light. It also means the hour in the oven is genuinely needed and the middle is the last part to set. Use bananas that are properly ripe, skins spotted or black. Underripe banana does not mash to a purée, stays starchy and gives the cake a chalky taste. This recipe exists to use up the ones nobody wants to eat. Grease the tin and then flour it. Flour alone, which is what the instruction said, has nothing to stick to, and a cake this wet will weld itself to the metal. Let it cool in the tin before turning it out for the same reason: hot, it has not set enough to hold together.

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