Banana Cake in a Blender: Recipe with Few Ingredients-Easy, Practical, and Delicious

Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Banana Cake. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

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How to Make Banana Cake in a Blender

Easy to make in a blender, this banana cake is simple and delicious — a crowd-pleaser every time. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

For the Caramel:

3/4 cup sugar (5.6 oz / 160g)

For the Cake:

3 eggs
1 cup whole milk (8 fl oz / 240ml)
2 cups all-purpose flour (about 9 oz / 260g)
5 prata bananas, sliced lengthwise (or substitute with ripe regular bananas)
1 ½ cups sugar (10.5 oz / 300g)
1 tablespoon baking powder (0.4 oz / 12g)
3 ½ tablespoons butter or margarine, at room temperature (1.75 oz / 50g)

Instructions:

Making the Caramel:
First, in a glass tube pan, add the 160 g (about ¾ cup) of sugar.

Then, place it over low heat, stirring occasionally, until the sugar melts completely and turns a golden amber color.

Next, carefully spread the caramel evenly across the bottom and sides of the glass pan. Set aside.

Arranging the Bananas:
After that, lay the banana slices over the caramel, covering the bottom and sides of the pan. Set aside again.

Preparing the Batter:
Then, in a blender, combine the milk, eggs, sugar, and butter. Blend for about 2 minutes until smooth and fully mixed.

Next, pour the mixture into a large bowl. Gradually, add the flour while mixing with a whisk or fork to avoid lumps.

Finally, gently stir in the baking powder using a wooden spoon.

Baking the Cake:
Pour the batter into the glass pan already prepared with the caramel and bananas.

Then, bake in a preheated oven at 356 °F (180 °C) for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.

Unmolding:
To finish, remove the cake from the oven and unmold while still warm to prevent the caramel from hardening and making it difficult to release the cake.

Tips:

Bananas: For extra flavor, use very ripe bananas—they’re sweeter and more aromatic.
Fruit Variations: You can replace the bananas with apple or pear slices for a delicious twist.
Serving: This cake is amazing when served warm, especially with a scoop of vanilla ice cream.