Madrid-style Banana Cake

Ingredients

In this Madrid-style adaptation, we incorporate traditional Madrid ingredients and flavors to elevate the original Colombian Pastel de Banano. The addition of almonds adds a delightful nutty crunch, while the use of cinnamon infuses the cake with warm and aromatic notes. These modifications create a unique fusion of Colombian and Madrid cuisines, resulting in a cake that pays homage to both culinary traditions. We alse have the original recipe for Pastel de banano, so you can check it out.

• 3 ripe bananas, mashed 3 ripe bananas, mashed
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (60g) chopped almonds 1/2 cup (60g) chopped almonds
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 43g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the mashed bananas, sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
4. 4.
   Gradually add the dry ingredients to the banana mixture, stirring until just combined.
5. 5.
   Fold in the chopped almonds.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes.
9. 9.
   Transfer the cake to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar.
11. 11.
    Slice and serve.

Treat your ingredients with care...

• Bananas — Use ripe bananas for the best flavor and sweetness.
• Almonds — Toast the almonds before chopping to enhance their nutty flavor.
• Cinnamon — Use freshly ground cinnamon for a more vibrant taste.

Tips & Tricks

• For an extra touch of indulgence, serve the cake warm with a scoop of vanilla ice cream.
• Add a handful of raisins or chopped dates to the batter for a burst of sweetness.
• Sprinkle some ground cinnamon on top of the powdered sugar for an extra hint of spice.
• If you prefer a more pronounced almond flavor, substitute almond extract for the vanilla extract.
• To make the cake even more moist, add a dollop of sour cream to the batter.

Serving advice

Serve the Madrid-style Banana Cake as a delightful dessert after a traditional Madrid-style meal. It pairs perfectly with a cup of coffee or a glass of sweet Spanish sherry.

Presentation advice

Dust the top of the cake generously with powdered sugar for an elegant and inviting presentation. Consider garnishing each slice with a fresh banana slice or a sprinkle of toasted almonds.