Brazilian Banana Cake is a must in Brazil. Traveling there without having a banana cake with coffee, for breakfast or dessert, isn’t a full Brazilian trip. Having grown up there, I have so many fond memories associated to it that I could simply not, not have it in this blog.
I do not remember exactly who is behind this specific recipe (something tells me it’s Marina). I do know however that my childhood friend (Mari) and my sister (Candy) are absolute pros at making it. That is why I have decided to try my sister’s version of it myself, and I have to admit that it really worked out. I have to specify, not due to my culinary capacities, but due to how simple it is to make! If you want more delicious sweetness from Brazil check out my dear friend’s blog Experimentos da Mari (literally “Mari’s Experiment” – but as the blog is in Portuguese make sure to turn on your translator if you are using Chrome).
This banana cake is a fluffy, moist and simply “gourmand” cake that will be your best friend for little sugary treats.
A few tips to make a brazilian banana cake:
- Bananas need to be ripe (use the least ripe ones to make the decoration slices)
- Alcohol is not compulsory, it only makes it taste better
- Baking is the secret to everything so make sure you are paying attention after the first 25 minutes. The cake needs to be almost dry (just slightly moist). Depending one the bananas you have, the flour you are using and most importantly your oven, the cooking time might not have the same impact on your baking. After 25 minutes, take the mold out of the oven, put a knife into it and check if your knife is wet.
You might be tired of seeing banana breads everywhere. Sometimes you don’t know what to make of your ripe bananas. And you might be looking for something more original to put on your table (and perhaps on your Instagram feed), then you might just give this Brazilian banana cake a try!