bolo de banana – Brazilian Banana Cake Made with Love

Did you know that a perfectly moist bolo de banana, a Brazilian banana cake, can be ready in under 90 minutes? Forget the lengthy, complicated recipes you’ve seen; this bolo de banana is a moist, comforting banana cake perfect with coffee or tea, and surprisingly quick to make. This recipe will challenge your preconceived notions about banana bread complexity, proving that delicious doesn’t have to mean difficult. Let’s bake!

Ingredients:

• 3 ripe bananas, mashed (about 1 ½ cups mashed) – The riper, the better! Overripe bananas add intense sweetness and moisture to your bolo de banana.
• ½ cup (1 stick) unsalted butter, softened – For a vegan option, substitute with ½ cup vegan butter or coconut oil.
• 1 cup granulated sugar – Adjust to your sweetness preference. Brown sugar adds a lovely caramel note.
• 2 large eggs – For a vegan alternative, use flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water) per egg.
• 1 teaspoon vanilla extract – A touch of almond extract adds a lovely complementary flavor.
• 1 ½ cups all-purpose flour – Consider using whole wheat flour for a healthier twist. You might need to add a tablespoon or two of milk to adjust the consistency.
• 1 teaspoon baking soda – Ensure it’s fresh for optimal leavening power.
• ½ teaspoon salt – A pinch of cinnamon adds warmth.
• Optional: ½ cup chopped walnuts or pecans – Adds texture and a delicious nutty flavor.

Timing:

Preparation time: 15 minutes
Cooking time: 45-55 minutes
Total time: 60-70 minutes (significantly faster than average banana bread recipes!)

Step-by-Step Instructions:

Step 1: Prep the Bananas and Butter: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Mash your bananas thoroughly. Cream together the softened butter and sugar until light and fluffy. This is key for a tender crumb!

Step 2: Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Gently fold in the mashed bananas.

Step 3: Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – overmixing develops gluten, resulting in a tough cake.

Step 4: Add Optional Mix-ins: If using nuts, gently fold them in now.

Step 5: Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 6: Cool and Enjoy: Let the bolo de banana cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Information (per slice, approximate):

Calories: Around 250-300 (depending on substitutions and portion size)
Fat: 10-15g
Sugar: 20-25g
Protein: 4-5g
Carbohydrates: 35-40g

(Note: These are estimations and can vary based on specific ingredients used. For precise nutritional information, use a nutrition calculator with your exact ingredients.)

Healthier Alternatives for the Recipe:

• Reduce Sugar: Use less sugar or substitute with honey or maple syrup (adjust baking time accordingly).
• Whole Wheat Flour: Replace some or all of the all-purpose flour with whole wheat for added fiber.
• Greek Yogurt: Add ½ cup of Greek yogurt for extra protein and moisture.
• Oat Flour: Partially substitute all-purpose flour with oat flour for added fiber.

This bolo de banana is also easily adaptable for gluten-free diets using a gluten-free flour blend.

Serving Suggestions:

Enjoy your warm bolo de banana with a cup of coffee or tea. Slice it and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. Consider dusting it with powdered sugar for an elegant touch. A drizzle of honey further enhances the natural sweetness.

This bolo de banana slices beautifully and also makes an excellent addition to a brunch spread or a picnic basket.

Common Mistakes to Avoid:

• Overmixing the batter: This leads to a tough cake. Mix until just combined.
• Using unripe bananas: Ripe bananas are essential for sweetness and moisture.
• Underbaking: Always test for doneness with a toothpick or skewer.
• Not letting it cool completely: This can lead to a crumbly cake.

Storing Tips for the Recipe:

Store your bolo de banana in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.

Conclusion:

This recipe for bolo de banana, a moist, comforting banana cake perfect with coffee or tea, is a quick and easy way to enjoy a delicious homemade treat. Try it today and experience the delightful simplicity of this classic Brazilian cake. Share your baking experience with us in the comments below! Click here for more delicious Brazilian dessert recipes!

FAQs:

Q: Can I use different types of bananas? A: Yes, but ripe bananas are best for optimal flavor and moisture.

Q: Can I add other fruits to this recipe? A: Yes, blueberries, chopped apples, or cranberries would be delicious additions.

Q: How do I store leftovers? A: Store your bolo de banana in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing is also an option.

Q: Can I make this recipe ahead of time? A: The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.

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🍌 Banana Cake Recipe Card

This moist and fluffy banana cake is the perfect way to use up ripe bananas. With simple ingredients and minimal prep time, it’s a no-fail dessert or snack that’s full of flavor. Whether served plain or topped with nuts, chocolate chips, or cinnamon sugar, this easy banana cake is sure to become a favorite in your kitchen!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Brazilian

Servings 8 slices

Calories 250 kcal

Equipment

• Mixing bowls
• Whisk or spoon
• Baking pan (round or rectangular)
• Oven

Ingredients

  

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon optional
• Pinch of salt

Wet Ingredients:

• 3 ripe bananas mashed
• 3 large eggs
• ½ cup vegetable oil or melted butter
• 1 cup sugar brown or white
• 1 tsp vanilla extract optional

Instructions

 

• Preheat oven to 350°F (180°C).
• Grease and flour a medium cake pan.
• In a large bowl, mix the mashed bananas, eggs, oil, sugar, and vanilla until well combined.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
• Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix.
• Pour the batter into the prepared pan.
• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool slightly before removing from the pan and serving.

Notes

The riper the bananas, the better the flavor and sweetness

You can substitute 1 cup of flour with oat or whole wheat flour for a healthier version

This cake also works well in a muffin tin for banana cupcakes!

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