This is quite likely one of the easiest cakes to make, and I just know you will fall in love with it at first bite. One very unusual ingredient goes into the batter: bread crumbs instead of any type of flour. Don’t twist your nose, and please don’t run away! This is a deliciously moist, not too sweet cake, with intense banana flavor. I slightly modified the recipe my friend Alberto sent me. It is a winner!
BRAZILIAN-STYLE BANANA CAKE
(slightly modified from our friend Alberto’s recipe)
5 very ripe bananas
80g oil (grape seed or canola)
100g granulated sugar
100g brown sugar
1/2 tsp cinnamon
2 cups breadcrumbs (unseasoned, about
1 tablespoon baking powder
1/2 tsp salt
cinnamon + sugar to dust the top after baking
Spray a 9 x 13 pan with baking spray and cover with parchment paper coming up the sides. Reserve. Heat the oven to 350F.
Place in a blender all the ingredients up to cinnamon. Blend at full speed until the batter is smooth.
Place the bread crumbs, baking powder and salt in a large bowl, whisking to combine. Pour the blended mixture on top, and mix gently with a spatula. Pour the batter in the prepared pan and bake for 40 minutes, until a toothpick inserted in the center comes out clean and the sides look dry and golden. Sprinkle cinnamon sugar lightly on top while the cake is still hot.
Let it cool completely before cutting in slices.
to print the recipe, click here
Comments: Phil fell in love with this cake, and he is a serious banana cake critic! The version we had in Brazil baked by our friend had a more intense banana flavor, but then again, it is hard to beat the flavor of a Brazilian banana in the height of the Summer… The texture of the cake is very unique, and it stays moist and tender for days. I highly recommend you give this recipe a try…
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6 thoughts on “BRAZILIAN-STYLE BANANA CAKE”
Hi Sally, I’m always on the lookout for dessert ideas where bananas are the primary flavor. I’m also always looking for Brazilian sweet recipes to make for my Brazilian pickleball coach. My favorite way of using bananas in a cake is something I learned from America’s Test Kitchen, and that is to cook the bananas before adding to batter. It reduces the moisture and intensifies the banana flavor. I’m going to make this recipe both ways and see which I like better. The inclusion of breadcrumbs piques my interest. Thanks for posting. (If you have any suggestions for other Brazilian goodies, please let me know.) 🙂
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this is equally simple and fantastic –
“cocada de forno”
PS: Is there a Brazilian name for this cake?
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not really – we call it quite simply “bolo de banana”
This non-cake lover does cherish a good banana cake! Yours looks moreish and will be tried as soon as possible . . .