Description
This Irresistibly Easy Banana Magic Cake is a delightful layered dessert featuring mashed ripe bananas, a tender custard-like base, and a fluffy cake top. Combining simple pantry ingredients like bananas, eggs, sugars, and flour, this recipe results in a moist, naturally sweet cake perfect for any occasion. The magic lies in the texture contrast between the creamy bottom and airy top, baked to perfection in under an hour.
Ingredients
Scale
Wet Ingredients
- 3 medium ripe bananas, mashed
- 2 eggs, separated
- 1 cup milk (whole or dairy-free)
- 1/2 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup water (adjust for consistency)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup brown sugar (can substitute with granulated sugar)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, egg yolks (reserve whites), melted butter, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, thoroughly mix the all-purpose flour, granulated sugar, and brown sugar ensuring even distribution.
- Incorporate Dry into Wet: Gradually add the dry flour and sugar mixture into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the texture light.
- Beat Egg Whites: In a clean, dry bowl, beat the reserved egg whites with an electric mixer until stiff peaks form, indicating they are well aerated.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter using a spatula, doing so carefully to preserve the airiness for a light cake texture.
- Bake: Pour the prepared batter evenly into your greased baking dish. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the baking dish for approximately 40 minutes before slicing. This resting helps the layered texture to set perfectly.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Adjust sugar amounts based on your sweetness preference and banana ripeness.
- Ensure egg whites are beaten to stiff peaks for a fluffy top layer.
- Do not overmix batter once the dry ingredients are added to avoid a dense cake.
- This cake is best enjoyed the same day but can be stored covered at room temperature for 1-2 days.
- Substitute milk with any plant-based milk for a dairy-free version.
