Experience the magic of our Easy Banana Magic Cake, where one simple batter transforms into three distinct layers during baking: a dense base, a creamy custard center, and a light, airy top. This cake is a perfect blend of flavors and textures, featuring the natural sweetness of ripe bananas.
This Banana Magic Cake has become a cherished treat in our home. My husband and kids adore the surprise of the three layers, and it’s always a hit when we have guests over. It’s our go-to dessert for a quick and impressive treat, and it never fails to bring smiles to everyone’s faces.
Why This Easy Banana Magic Cake?Simple and Surprising
This cake is incredibly easy to make, yet it delivers a stunning result. The magic happens in the oven, where a single batter separates into three layers, creating a visually appealing and delicious dessert.
Whether you’re looking for a sweet treat for family dinners, gatherings, or a special occasion, this Banana Magic Cake fits the bill. Its unique texture and delightful banana flavor make it a crowd-pleaser.
This recipe can be adapted to include different flavors or ingredients. Add a touch of cinnamon or nutmeg for extra warmth, or top with fresh fruits for added freshness.
Ingredients
Easy Banana Magic Cake
- 115g (1/2 cup) unsalted butter, melted and slightly cooled
- 15ml (1 tablespoon) water
- 480ml (2 cups) milk, lukewarm
- 4 eggs, separated
- 150g (3/4 cup) granulated sugar
- 30g (2 tablespoons) light brown sugar
- 120g (1/2 cup) mashed banana (1 medium banana)
- 130g (1 cup) all-purpose flour
- 5ml (1 teaspoon) vanilla extract
- Powdered sugar for dusting
Directions
- Preheat the oven to 325°F (163°C). Lightly grease an 8×8 inch (20×20 cm) baking dish or line it with parchment paper for easier serving.
- Whip the egg whites: In a clean bowl, whip the egg whites until stiff peaks form. Set aside.
- Prepare the batter:
- In a large bowl, beat the egg yolks, granulated sugar, and light brown sugar until pale yellow.
- Mix in the melted butter and water, beating for about 2 minutes until evenly combined.
- Add the mashed banana and mix just until combined.
- Gradually add the flour and mix until fully incorporated.
- Slowly beat in the lukewarm milk and vanilla extract until well combined. The batter will be very thin.
- Fold in the egg whites: Gently fold in the whipped egg whites in thirds, making sure each addition is fully incorporated before adding the next. The batter will remain thin and slightly foamy.
- Bake: Pour the batter into the prepared baking dish. Bake for 45-60 minutes, or until the cake is barely jiggly in the center. Check for doneness starting at 45 minutes. If the top browns too quickly, cover with aluminum foil.
- Cool and serve: Allow the cake to cool completely before dusting with powdered sugar. Even when cooled, the cake will be slightly jiggly due to the custard layer in the center.
Notes
- Substitutions: You can use coconut oil instead of butter for a different flavor. For a dairy-free version, substitute milk with almond or coconut milk.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.
- Variations: Add a teaspoon of cinnamon or nutmeg for a warm spice flavor. Top with fresh berries or a dollop of whipped cream for extra indulgence.
