Who does’nt love simple one bowl recipes, I mean what is more convenient than throwing in all ingredients together, mix and bake! It can’t be easier I am telling you. I have a few favorite one bowl recipes which never fail me and this easy moist banana cake is one of them. I am all for step by step baking and following the proper method but there are some recipes that do work. In my opinion, ratio of ingredients play a vital role here since there is no improvement margin in the process itself.
That is the reason my biggest tip for successful one bowl recipes is to measure all ingredients as accurately as possible using a digital scale. Besides this easy moist banana cake, I have also made banana nut muffins, banana sheet cake, banana chocolate chip jumbo muffins, banana pancakes and super healthy banana bread before. Clearly my love for baking with bananas is quite evident.
This moist and easy banana cake was discovered when I had five bananas that no one was even touching and they were slowly turning black. This is a big family size cake and is amazing when your guests are coming on a short notice, you can whip it up and bake while they sit and keep wondering if that aromatic cake filling the house will be served to them or not 😉
This recipe is from Australia’s women weekly magazine and I can’t believe I found it in trash. Yes, trash 😉
Please take a moment to appreciate this beautiful blue tiled cheese board gifted by my sister.
Lets check out the recipe below.
- 1 cup (250 ml) melted butter or vegetable oil
- 1 1/3 (295 grams) cups castor sugar
- 4 eggs
- 2 3/4 (410 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (almost 5) mashed bananas
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tablespoon milk
- 3/4 cup icing sugar
- Grease and flour a 9 or 10 inches deep ring pan.
- Combine all ingredients in a large bowl and using a hand mixer, beat on low speed till combined then beat on medium speed till the mixture changes its color.
- Pour mixture in the prepared pan.
- Bake in a pre-heated oven at 325 F for about 1 hour.
- Let it cool for 10 minutes before turning it over.
- Drizzle with caramel glaze.
- Combine all ingredients in a sauce pan on low heat. If thick add a little more milk, if thin, add a little more icing sugar.
- Over ripe mashed bananas not only adds sweetness but also makes the cake super moist and flavorful.
- This cake keeps well at room temperature for 4 days, covered.
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