Fluffy Banana Cake

Level: Easy

Makes: It depends on what kind of pan you use?

Picture of a scrumptious glazed banana cake.
My bananas were over-ripe so I decided to make them into cake! I was just going to make banana cake donuts, but a friend requested a fluffier version and this was born!

Ingredients:
Cake
2 Bananas
2 Cups Bisquick
2 Teaspoons Baking Powder
1/2 Cup Almond Milk
2 Egg Yolks
1 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips (optional)
2 Egg Whites
1/4 Cup Sugar

 

 

 

Glaze
3/4 Cup Powdered Sugar
1/4 Cup Almond Milk

Tools:
2 Large Mixing Bowls
1 Electric Hand Mixer or Stand Mixer (Kitchenaid, with whisk attachment)
1 Large Rubber Spatula
1 Deep, Round 8 inch Cake Pan (like for cheesecake)
or
2 Normal, Round 8 inch Cake Pans
or
Muffin Tin
or
9×13 inch Cake Pan
Muffin Tin Liners or Butter or Non-Stick Spray

Directions:
Peel your bananas and break them into chunks as you add them to your mixing bowl. Mash them up into almost a paste consistency with your mixer (if your using a stand mixer, just use your whisk attachment throughout your entire recipe – yes, you will need to clean off your attachment and mixing bowl to make the meringue). Add the vanilla extract, egg yolks, and milk. Combine. Slowly add in bisquick and baking powder. Beat on high for 1 minute.

Move your mixture aside; it’s time to make some extra fluffy stuff! Clean of your beaters or whisk attachment making sure they’re completely dry. Put your 2 egg whites in your clean mixing bowl and beat on high until you get medium-hard peaks. Slowly add in the 1/4 Cup of sugar while still beating on high. Continue beating your mixture until you get firm peaks.

Preheat oven to 350F or about 175C.

Time to break out the spatula! Divide your meringue into quarters and fold in one quarter at a time into the cake batter. Now is a good time to fold in the chocolate chips as well.

Once everything is combined well, divide it up among your lined or well greased pan(s). Pop into your preheated oven and wait for your cake to turn golden brown. For a 12 muffin tin this will be about 15 minutes. For a deep cake pan this will be about 30 minutes. I haven’t tested other pans yet. If you see the cake starting to pull away from the sides of the pan and your cake tester/toothpick comes out clean, then it’s done.

While your cake(s) are in the oven, wash one of your mixing bowls and your mixer parts. You’re going to need them to make the glaze; otherwise you’re going to end up with some rather savory, fluffy banana bread of sorts. Slowly add the milk to the powdered sugar. Beat until there are no lumps. Once your cake is done, pour the glaze over the cake while it is still hot. Poke small holes in the cake with a fork before adding the glaze if you want! If you plan on making a two-tiered cake out of this then I recommend using a homemade buttercream icing. I’ll be posting my recipe for it sometime – probably when I make my lovely jelly-filled vanilla cupcakes. I make it from scratch and don’t measure anything, so I’ll have to try to figure out what exactly I do before I post about it.

Enjoy!


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