In the realm of baking, magic cakes hold a special place. They mystify with their ability to transform a simple batter into a multi-layered wonder. Today, I’m excited to share with you a recipe that takes this magic to a tropical level: the Easy Banana Magic Cake. This recipe is not only simple to follow but also results in a dessert that’s a perfect blend of cake and custard, with the beloved flavor of banana shining through. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress.
Ingredients:
Before we dive into the baking process, let’s ensure we have everything we need:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 Tablespoon water
- 2 cups milk, lukewarm
- 4 eggs, separated
- ¾ cup sugar
- 2 tablespoons light brown sugar
- ½ cup mashed banana (about 1 medium banana)
- 1 cup flour
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
With our ingredients ready, let’s move on to the magical part—the directions.
Directions:
- Preparation: Start by preheating your oven to 325°F (163°C). Prepare an 8×8 inch baking dish by lightly greasing it and lining with parchment paper, making sure the paper overhangs for easy removal.
- Egg Whites: In a mixing bowl, whip the egg whites to STIFF peaks. This step is crucial for achieving the layered magic. Once done, set aside.
- Egg Yolks and Sugars: In another bowl, beat the egg yolks with both the granulated and light brown sugars until the mixture turns pale yellow.
- Wet Ingredients: Add the melted butter and water to the yolk mixture, beating for about 2 minutes until evenly combined. Stir in the mashed banana until just combined, ensuring the flavor is evenly distributed without overmixing.
- Dry Ingredients: Gradually mix in the flour to the wet mixture until it’s evenly incorporated. This ensures our cake has the perfect texture.
- Milk and Vanilla: Slowly beat in the lukewarm milk and vanilla extract. The mix might seem thin, but trust the process; this is what allows the cake to form layers.
- Folding in Egg Whites: This step requires a gentle hand. Fold in the whipped egg whites in thirds, ensuring each addition is fully incorporated before adding the next. The goal is to maintain the airiness of the egg whites while combining them with the batter.
- Baking: Pour the batter into your prepared pan and bake for 45-60 minutes. The cake should still jiggle slightly in the center when it’s done. If the top browns too quickly, cover with aluminum foil.
- Cooling: Allow the cake to cool completely before dusting with powdered sugar. This not only adds a touch of sweetness but also an elegant finish.
Serving and Storage:
This banana magic cake serves up to 8 people, making it perfect for gatherings or enjoying over a few days. The cake’s unique texture, with its distinct layers of fluffy cake and creamy custard, is best enjoyed chilled. Store it in the refrigerator, covered, to keep it fresh.
Nutritional Information:
Each serving comes in at approximately 350 kcal, making it a delightful treat that doesn’t overindulge the calorie count.
Conclusion:
The Easy Banana Magic Cake is a testament to the beauty of baking, where simple ingredients come together to create something truly magical. This recipe is not just about making a cake; it’s an experience, a journey through textures and flavors that culminate in a dessert that’s as delightful to eat as it is to make. Whether for a special occasion or a cozy night in, this cake promises to bring a touch of magic to your table.
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Easy Banana Magic Cake
- Total Time: 1 hour 20 minutes
Description
Perfect for any occasion, the Heavenly Banana Bliss Cake is not only a testament to the simple beauty of banana desserts but also to the magic of baking. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to impress with minimal effort. Serve it dusted with powdered sugar for an elegant finish, and watch as it becomes the centerpiece of your dessert table, inviting everyone to delve into its luscious layers.
Ingredients
1/2 cup unsalted butter, melted and slightly cooled
1 Tablespoon water
2 cups milk, lukewarm
4 eggs, separated
¾ cup sugar
2 tablespoons light brown sugar
½ cup mashed banana (about 1 medium banana)
1 cup flour
1 teaspoon vanilla extract
Powdered sugar for dusting
Instructions
Preheat the oven to 325°F (163°C). Lightly grease an 8×8 inch baking dish and line it with parchment paper, allowing the sides to overhang for easier serving.
Whip the egg whites to STIFF peaks and set aside.
Beat the egg yolks with both sugars until pale yellow.
Mix in the melted butter and water until evenly combined, about 2 minutes.
Stir in the mashed banana until just combined.
Gradually mix in the flour until evenly incorporated.
Slowly beat in the milk and vanilla extract until well combined.
Fold in the whipped egg whites in thirds, ensuring each addition is fully incorporated before adding more. The batter will be very thin.
Pour the batter into the prepared pan and bake for 45-60 minutes, until the cake is barely jiggly in the center. Check after 45 minutes and cover with aluminum foil if the top is browning too quickly.
Cool the cake completely before dusting with powdered sugar. Note that the cake will remain slightly jiggly due to the custard layer in the center.
- Prep Time: 20 minutes
- Cook Time: 60 minutes