Banana Cake with Cinnamon
This is the cake to make with bananas that have gone past their prime — the riper, the better. Mashed into the batter with cinnamon and topped with sliced banana that caramelizes in the oven, it's a simple, homey cake that fills the kitchen with the smell of a bakery.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups), plus 1 extra sliced for topping
- 3 large eggs
- 1/2 cup (120ml) neutral oil
- 1 cup (200g) sugar
- 2 teaspoons ground cinnamon
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons brown sugar, for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch round or loaf pan.
- Whisk the mashed bananas, eggs, oil, and sugar together until smooth.
- Stir in the cinnamon, then fold in the flour and baking powder until just combined.
- Pour the batter into the pan and arrange the sliced banana on top.
- Sprinkle the brown sugar over the sliced banana.
- Bake for 35-40 minutes, until deeply golden and a toothpick comes out clean.
Tips
- The riper and more spotted the bananas, the sweeter and more flavorful the cake.
- Brush the top banana slices with a little lemon juice if baking isn't immediate, to stop browning.
- Leftover cake toasts beautifully — slice and toast a day or two later.
Frequently Asked Questions
Can I use frozen bananas?
Yes — thaw them fully and drain any excess liquid before mashing.
Can I add nuts?
Walnuts or pecans, about 1/2 cup chopped and folded in, are a great addition.
