Not Quite Usual Banana Cake


I had an urge for Banana Cake but didn’t want to make the usual Banana Bread (although I love it), then I remember seeing on a blog, Banana Tray Cake and I really liked how it looked. However, I didn’t have all the ingredients and I decided to improvise. The result was better then I expected – the texture of the cake was grainy, nutty and moist at the same time.


(adapted from Jude Blereau)


2 bananas, sliced

1 cup plain flour

1/2 cup polenta

1/2 cup ground almond

1/2 cup sugar (plus some to sprinkle on top)

1/2 teaspoon cinnamon

1/2 baking powder

1/2 bicarbonate soda

pinch of salt

125g softened butter

2 eggs

3/4 cup buttermilk

1 teaspoon vanilla extract


1. Preheat the oven to 180C. Butter and line up with parchment paper 20×20 baking tray.

2. Mix all dry ingredients in one bowl and set aside. In another bowl beat soft butter, eggs & vanilla extract until creamy and pale, add buttermilk and beat a little more until just combined.

3. Add dry ingredients onto the wet and mix until incorporated evenly (do not over beat). Tip the mixture into the prepared tin, smooth the top with spatula and arrange the sliced bananas on a top. (The trick is to place the banana slices carefully on top, without ‘dunking’ them into the cake. In this case, when the cake will rise during the baking it should cover them gently, sort of half way and you won’t have soggy bananas in the middle but nicely decorated cake top and better flavour instead).

4. Sprinkle with the sugar on top and place, place in the oven and bake about 35 minutes or until golden brown.




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