Description
A soft and fragrant banana cake inspired by Provence, made with overripe bananas for a moist texture. Ideal for using up ripe bananas, this easy-to-make family favorite is perfect for all occasions.
Ingredients
3 medium ripe bananas
250 g all-purpose flour (2 1/3 cups)
150 g sugar (3/4 cup, preferably brown)
2 large eggs at room temperature
100 g softened and cooled butter (1/2 cup)
10 g baking powder
1 tsp vanilla extract
1 pinch of salt
50 g optional add-ins (nuts or chocolate chips)
Instructions
Preheat oven to 180°C (Thermostat 6). Grease and flour a 24 cm cake mold.
Mash bananas until smooth with a fork. Add sugar, eggs, beurre fondu, and vanilla extract; mix well.
In a separate bowl, combine flour, baking powder, and salt. Gently fold into banana mixture.
Pour batter into the prepared mold. Add optional nuts or chocolate if using.
Bake for 50–60 minutes until golden and a toothpick inserted in the center comes out clean. Cool before slicing.
Notes
Use very ripe bananas for maximum sweetness and moisture.
T55 or T65 flour works best for tenderness.
Storage: Store in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 55
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg