Moist Banana Cake Recipe Jamie Oliver

Moist Banana Cake Recipe Jamie Oliver

With just 10 minutes of preparation time and 40 minutes of baking time, you can make this moist banana cake recipe from Jamie Oliver. It contains fresh ripe bananas and an oil-based vanilla batter with a hint of cinnamon and nutmeg. Perfect for breakfast, brunch, or dessert.

I will try to go through everything related to this Jamie Oliver Moist Banana Cake Recipe in order for you to get the best result, so feel free to make use of all the information that I have provided alongside the main recipe.

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Why You’ll Love Jamie Oliver Moist Banana Cake?

  • Oil is used in this simple oil-based batter, which keeps the batter moist while also keeping it light and airy.
  • A few pantry staples and ripe bananas are all you need to make Jamie Oliver’s Moist Banana Cake.
  • No special equipment is required.
  • The secret to a good banana cake is ripe bananas. In fact, the more ripe, soft, and mushy the bananas are, the better your banana cake or cupcake will taste.
  • Also, the batter has a lot of versatility since it can be used for a number of things.
  • Most banana cakes are served with cream cheese frosting. My favorite is either no butter cream cheese frosting or whipped cream buttercream.
Moist Banana Cake Recipe Jamie Oliver
Moist Banana Cake Recipe Jamie Oliver

Ingredients That You’ll Need:

  • Butter – Sweet cream butter tastes best in baked goods, so use it at room temperature.
  • Sugar – Granulated sugar is what we have used, but you can use brown sugar or a combination of both. Coconut sugar would also work well.
  • Eggs – For binding, whole eggs are used.
  • Vanilla extract – For best results, use high-quality pure vanilla.
  • Banana – Make sure you have 4 large bananas. Their skins should be very spotty, which makes them ideal for baking.
  • Plain Greek yogurt – Using Greek yogurt produced the best results. Regular yogurt or sour cream could also be used.
  • Cake flour – The best flour to use is cake flour. All-purpose flour is not recommended.
  • Leavening – Baking powder and baking soda are both used to make cakes rise.
  • Salt & cinnamon – In order to enhance the flavor of the Jamie Oliver Moist Banana Cake, a little salt and cinnamon are added.

To bake this Jamie Oliver Moist Banana Cake you need:

  • Mixer – It only takes a hand mixer, but a stand mixer will make things even easier.
  • Food processor – This food processor is my favorite for pureeing bananas.
  • Baking pan – In testing this recipe, I discovered that a glass or ceramic baking pan works best. The Jamie Oliver Moist Banana Cake won’t rise as high in a nonstick pan.
  • Sifter – It is best to use a fine-mesh sieve, but a sifter will also work.

Can I Make Jamie Oliver Moist Banana Cake in A Different Sized Pan?

We’ve baked Jamie Oliver Moist Banana Cake in a 9×13-inch pan.

The cake can also be made as a double-layer 8-inch round cake, a triple-layer 6-inch round cake, or 2 dozen cupcakes, or you can bake it in a 10-cup bundt pan.

Depending on the size of the pan you use, you might have to adjust the bake time. Your Jamie Oliver Moist Banana Cake is done baking when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs attached.

Is Cake Flour Needed In Jamie Oliver Moist Banana Cake Recipe?

If using cake flour for this Jamie Oliver Moist Banana Cake Recipe, you will end up with a very soft, light cake with a fine, close crumb.

If you don’t have cake flour, you can use all-purpose flour in the same amount. The results won’t be quite the same, but it’ll still taste pretty darn good.

Can I Make Gluten-Free Jamie Oliver Moist Banana Cake?

I have not tested it this way, so I can’t guarantee the results, but I think a gluten-free flour blend would work well in this Jamie Oliver Moist Banana Cake recipe. Look for one that subs 1:1 for regular flour.

Here are a few good options:

Moist Banana Cake Recipe Jamie Oliver
Moist Banana Cake Recipe Jamie Oliver

How To Make Jamie Oliver Moist Banana Cake?

Make the cake:

  1. Combine the butter and sugar in a bowl; beat until light and fluffy, about 5 minutes.
  2. Add the eggs one at a time, beating each addition for 20 seconds.
  3. Beat in the vanilla extract, banana puree, and yogurt on low speed until well combined.
  4. Put the flour, baking powder, baking soda, salt, and cinnamon into a sifter and sift it into the banana mixture. Mix on low speed just until incorporated. Be careful not to overmix.
  5. Spread batter into the prepared pan. Bake the cake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on it. Cool completely on a wire rack.

Make the frosting:

  1. In a small saucepan over medium heat, melt the butter. Once the butter has melted, add the brown sugar and heavy cream. Allow this to boil at a low temperature for about 3 minutes, stirring constantly, until the sugar is dissolved.
  2. Take off the heat and pour into a bowl of a stand mixer fitted with a whisk attachment. Set the mixer to low and beat until the mixture reaches room temperature.
  3. Add confectioners’ sugar and 2-3 tablespoons of heavy cream gradually until a spreadable consistency is reached.
  4. Spread over the cooled cake and refrigerate for 30 minutes.

How To Top Jamie Oliver Moist Banana Cake?

To me, there’s no better topping for Jamie Oliver Moist Banana Cake than a thick blanket of tangy cream cheese frosting.

But if the cream cheese isn’t really your thing, here are a few other ideas for your Jamie Oliver Moist Banana Cake toppings:

  • A simple dusting of powdered sugar
  • A dollop of whipped cream or whipped cream frosting
  • A drizzle of salted caramel sauce or dulce de leche
  • Whipped chocolate ganache
  • Swiss meringue buttercream
  • Marshmallow frosting

Recipe Tips

  • Make sure the oven is properly preheated: You should preheat the oven for at least 30 minutes before making the cake.
  • Bring the ingredients to room temperature: All ingredients in this recipe must be at room temperature before mixing and baking.
  • Let cool before adding frosting: It is best to add the frosting when the cake is at room temperature.
  • Bananas: A food processor is the best way to puree the banana. You may also mash the banana with a fork, but keep in mind that chunks of banana will remain on the cake.
  • Yogurt: Sour cream can be substituted for greek yogurt if you don’t have it.
  • Cake flour: It’s important to use cake flour. I don’t recommend using any other flour!
Moist Banana Cake Recipe Jamie Oliver
Moist Banana Cake Recipe Jamie Oliver

FAQ Section

How long will Jamie Oliver Moist Banana Cake keep?

Jamie Oliver Moist Banana Cake can be stored for 2 to 3 days if stored in a cool, dry place. Once the cake is cut, cover the cut side with cling film/plastic wrap to prevent it from drying out. It can also be stored in the fridge or freezer for up to a month if well-wrapped with cling wrap.

Can I Freeze Jamie Oliver Moist Banana Cake?

Yes, your Jamie Oliver Moist Banana Cake can be frozen with or without frosting. It should cool completely before being wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and bring to room temperature before serving.

Why is my Jamie Oliver Moist Banana Cake dense?

It is important not to over mix the cake batter once you add the flour. Over mixing can result in gluten development, making your Jamie Oliver Moist Banana Cake dense and tough. So a good rule of thumb is to mix the flour gently until it is well incorporated.

Is It Ok To Use Fresh Ripe Bananas Instead Of Overripe Bananas?

Absolutely. The Jamie Oliver Moist Banana Cake batter can also be made with a fresh, ripe banana. A ripe banana is sweeter, mashes better, and incorporates well in the batter. Fresh banana is a little chunky when mashed, but that can be easily fixed by blending it. You can also leave it chunky if you prefer. It will still be delicious with little pockets of banana.

What other pans can I use for Jamie Oliver Moist Banana Cake Recipe?

Make a banana layer cake with two 6-inch round cake pans. Put the batter in a bundt pan, greased and dusted, for a ‘Moist Banana Bundt Cake’. This Jamie Oliver Moist Banana Cake recipe can also be baked into beautiful banana cupcakes.

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Jamie Oliver Moist Banana Cake Nutrition Facts

Amount Per Serving

  • Calories 208.5
  • Total Fat 7.2g
  • Saturated Fat 4.2g
  • Cholesterol 44.2mg
  • Sodium 10.4mg
  • Potassium 120.6mg
  • Total Carbohydrate 34.4g
  • Dietary Fiber 1g
  • Sugars 21.1g
  • Protein 2.8g
  • Vitamin A 5.2%
  • Vitamin C 3.8%
  • Calcium 1.2%
  • Iron 4.6%

Nutrition Facts Source: Source

Moist Banana Cake Recipe Jamie Oliver

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 45 minutesServings:24 servingsCalories:208.5 kcal Best Season:Available

Description

With just 10 minutes of preparation time and 40 minutes of baking time, you can make this moist banana cake from Jamie Oliver. It contains fresh ripe bananas and an oil-based vanilla batter with a hint of cinnamon and nutmeg. Perfect for breakfast, brunch, or dessert.

Ingredients

    For the cake

  • For the frosting

Instructions

  1. Preheat the oven to 350°F. Lightly grease and flour a 9×13-inch pan; set aside.
  2. Make the cake

  3. Combine the butter and sugar in a bowl; beat until light and fluffy, about 5 minutes.
    Add the eggs one at a time, beating each addition for 20 seconds.
  4. Beat in the vanilla extract, banana puree, and yogurt on low speed until well combined.
  5. Put the flour, baking powder, baking soda, salt, and cinnamon into a sifter and sift it into the banana mixture. Mix on low speed just until incorporated. Be careful not to overmix.
  6. Spread batter into the prepared pan. Bake the cake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on it. Cool completely on a wire rack.
  7. Make the frosting

  8. In a small saucepan over medium heat, melt the butter. Once the butter has melted, add the brown sugar and heavy cream. Allow this to boil at a low temperature for about 3 minutes, stirring constantly, until the sugar is dissolved.
  9. Take off the heat and pour into a bowl of a stand mixer fitted with a whisk attachment. Set the mixer to low and beat until the mixture reaches room temperature.
  10. Add confectioners’ sugar and 2-3 tablespoons of heavy cream gradually until a spreadable consistency is reached.
  11. Spread over the cooled cake and refrigerate for 30 minutes.

Notes

  • Make sure the oven is properly preheated: You should preheat the oven for at least 30 minutes before making the cake.
  • Bring the ingredients to room temperature: All ingredients in this recipe must be at room temperature before mixing and baking.
  • Let cool before adding frosting: It is best to add the frosting when the cake is at room temperature.
  • Bananas: A food processor is the best way to puree the banana. You may also mash the banana with a fork, but keep in mind that chunks of banana will remain on the cake.
  • Yogurt: Sour cream can be substituted for greek yogurt if you don’t have it.
  • Cake flour: It’s important to use cake flour. I don’t recommend using any other flour!
Keywords:Moist Banana Cake Recipe Jamie Oliver, Jamie Oliver Moist Banana Cake Recipe, Moist Banana Cake Recipe
Nutrition Facts

Servings 24


Amount Per Serving
Calories 208.5
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 4.2g22%
Cholesterol 44.2mg15%
Sodium 10.4mg1%
Potassium 120.6mg4%
Total Carbohydrate 34.4g12%
Dietary Fiber 1g4%
Sugars 21.1g
Protein 2.8g6%

Vitamin A 5.2%
Vitamin C 3.8%
Calcium 1.2%
Iron 4.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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1 Comment

  1. What is cake flour here? Is it plain or self-raising?

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