3 ripe bananas,
200g flour,
2 teaspoons baking powder,
100g unsalted butter,
2 large eggs,
half cup of sugar,
1 tablespoon vanilla essence,
3 tablespoons yogurt,
125g raisins.

Living in the Dominican Republic, there is no shortage of bananas, and although they are very tasty here, always ripe and sweet as honey, I don’t always eat the who bunch I’ve bought, the bananas go over ripe and go even sweeter. You can’t do anything with them but cook them. A great way to use them up is banana cake. The recipe is simple and requires no special effort. Just mix and bake!



1.Preheat oven to 180 degrees. Mash bananas with a fork until completely mashed. Set aside.


2. Mix butter, eggs and sugar until smooth.


3. Add the vanilla extract, mix.


4. Add the bananas and yogurt. Mix well.


5. Sift the flour and baking powder into the mixture. Stir lightly.


6. Add the raisins and stir gently.


7. Grease a baking pan and line with baking paper so the cake can easily be removed.


8. Pour batter into the baking pan and lightly sprinkle the top with brown sugar, so that the cake will get a beautiful shiny crust. Bake in a pre-heated oven for 45-60 minutes, until golden brown. The readiness of the cake can be checked with a wooden stick or a match.


9. The cake is ready. Carefully remove from the baking pan and let sit for a few minutes to cool. Dust lightly with powdered sugar for decoration.


10. Carefully cut. You and your friends will be delighted by this surprisingly fragrant, sweet and moist banana cake.

Bon Appetit!



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