Culinary recipes and photo recipes

Sponge cake with bananas

In order to prepare a delicious cake, you don’t necessarily have to fuss with a complex multi-component dough, you don’t have to bake a lot of cakes and then coat them. We offer you a recipe for a banana cake, where everything is very simple: the dough contains only sugar, flour and eggs. You can coat the cake with any kind of cream, but it tastes best with custard. The thing is that the custard soaks the shortcakes very well, making them immediately elastic and juicy. In addition, this cream is simply delicious mixed with bananas, which are used as a layer.

We hope that the recipe for this sponge cake with a banana layer will certainly please your family and friends and will become a favorite treat on weekdays and holidays!

Ingredients for making banana cake:

For the biscuit dough:

sugar – 1 glass
wheat flour – 1 cup
chicken eggs – 3 pcs.

For the custard:

chicken eggs – 2 pcs.
sugar – 1 glass
milk – 500 ml
wheat flour – 3 tbsp.

For layering and decoration:

bananas – 2 pcs.
chocolate - to taste

Banana cake recipe

Prepare biscuit dough. Mix the eggs with sugar first with a whisk.

Then beat with a mixer. It is necessary to beat for a very long time so that the mass becomes thick. If you have a stand mixer, whipping will not be difficult, just pour the egg mass into the mixer bowl, set the speed to low and you can relax for 8-10 minutes and drink some tea. With a hand mixer you will have to work hard, since the taste of the future cake will depend on the mixture of dough. Poorly kneaded dough will not rise and will be very dense and tight.

Add 1 cup of flour evenly, stirring constantly with a spoon.

Stir the mixture until smooth. Try to do this very carefully so that the dough does not fall off.

Place a sheet of parchment on the bottom of a springform baking pan with a diameter of 24-26 cm.

Pour the dough into the mold, spread it moderately and place in a preheated oven for 15 minutes.

The dough will bake very quickly, so don’t miss the moment when it will have a beautiful golden top and a perfectly baked center. It is at this moment that you need to remove the cake.

Remove the cake from the mold, cool slightly and cut lengthwise into 2 equal parts.

Leave the cake to cool while we prepare the custard. First you need to beat 2 eggs with sugar until smooth.

Add half the milk and beat a little more with a mixer.

Add the rest of the milk, 2 tbsp. spoons of flour. Mix well.

Pour the mixture into a saucepan with thick walls. Place the saucepan over low heat and bring to a boil. In order for the cream to be homogeneous and free of lumps, it must be stirred constantly. Cool the finished cream.

Peel the bananas and cut into slices approximately 4-5 mm wide.

Grease the bottom of the sponge cake generously with cream.

Place banana slices on the cake.

Grease the top part of the sponge cake with cream and carefully cover the banana layer with it. We do this so that the cake is moderately saturated.

Spread the top and edges of the cake with bananas with the remaining custard, sprinkle with grated chocolate or decorate to your own taste.

Place the cake in the refrigerator for 2 hours to soak.

The most delicious banana sponge cake is ready, enjoy its unsurpassed taste.

Banana sponge cake

Ingredients

Chicken egg – 4 pcs.

Wheat flour – 1 cup

Sugar – 1 glass

Baking powder – 1 tsp.

245 kcal
50 min.
50 min.

Photo of the finished dish

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Step-by-step recipe with photos

I bring to your attention a recipe for banana sponge cake cooked in the oven. Due to the banana added to the dough, the sponge cake comes out very tasty and fragrant. It can be served on the table during a tea party or used as a base for making a cake, smeared with your favorite cream and decorated as desired.

The ingredients are designed for a mold with a diameter of 18 cm; if you use a larger diameter, the baked goods will not turn out as great.

Sponge cake with bananas

Option 1. Traditional banana sponge cake recipe

You don't have to be a pastry chef to make a delicious and delicious cake. The main thing is to learn how to properly prepare a sponge cake so that it comes out airy and fluffy. For the layer, you can use any cream. The traditional version is sponge cake with custard.

Biscuit ingredients:

three new testicles;
glass of wheat flour;
stack little sugar.

Cream:

two new testicles;
90 g wheat flour;
0.5 l of milk;
stack little sugar.

Interlayer:

chocolate to taste;
two ripe bananas.

Step-by-step recipe for banana sponge cake

Combine the eggs with sugar and whisk with a hand whisk until smooth. Then beat with a mixer until a thick, dense mass is obtained. Add sifted flour evenly, stirring with a spoon in one direction. Do this carefully so that the dough does not lose its airiness. Place it in the pan and bake in a preheated oven until done at medium temperature. Cool the finished shortcake on a wire rack and cut it in half lengthwise.

For the cream, beat two eggs with sugar. Pour in half the milk and beat for some more time. Pour in the remaining milk, add flour and knead well so that there are no lumps left. Pour the mixture into a thick-walled saucepan and bring to a boil over low heat, stirring continuously. Cool the cream.

Peel the bananas. Cut them into circles 5 mm wide. Grease the bottom crust generously with cream. Place banana pucks on it. Cover with the second cake and also cover it with cream. Leave the cake to soak overnight (that is, in the dark) . Before serving, decorate as desired.

It is better to take homemade eggs for biscuits. Before making the dough, they must be cooled. The custard will not burn if cooked in a water bath.

Option 2. Frisky recipe for sponge cake with bananas and condensed milk

Unlike custard, butter cream requires less time to prepare. Just beat the ingredients and brush the biscuit cakes.

Ingredients

50 g butter;
a packet of baking powder;
two bananas;
two glasses of flour and sweet sand.

Cream:

a pack of butter;
250 g sour cream;
two bananas;
can of condensed milk.

Decoration:

coconut flakes;
two bananas.

How to quickly make banana sponge cake

Peel two bananas, cut into small pieces and grind in a food processor using a knife attachment, or grind in a meat grinder.

Separate the whites from the yolks. Add the outer ones to the container with banana puree. Add sifted flour, baking powder and sugar. Add soft butter and beat everything until smooth. Beat the whites separately into a thick foam. Fold the beaten egg whites into the dough, kneading gently with a spatula. Place in pan and bake for 50 minutes at medium temperature. Cool the finished biscuit on a wire rack.

Place the soft butter in a bowl and beat until fluffy with a mixer. Pour in condensed milk and grate the peeled bananas. Continue whisking until you get a thick cream.

Cut the biscuit lengthwise into three parts. Grease the bottom crust with sour cream. Peel the bananas and cut into thin slices. Place on sour cream layer. Cover with the second crust and brush it with banana cream. Break the third shortbread into random pieces and mix with banana cream. Spread the resulting mixture on top. Garnish with coconut flakes.

Bananas must be ripe. If you want pieces of fruit in the biscuit, cut it into small cubes or lightly mash it with a fork.

Option 3. Chocolate sponge cake with bananas

Sponge cake with cocoa and bananas is a delicious delicacy with a faint smell of coffee. Sweet sour cream perfectly complements the taste of chocolate sponge cakes.

Ingredients

three new testicles;
two large bananas;
275 g small sugar;
0.5 l of fat sour cream;
200 g high-grade flour;
1 sachet of baking powder;
100 ml milk;
50 g cocoa powder;
90 g creamy oils;
5 g instant coffee;
10 g vanilla sugar.

How to cook

Place the milk in a saucepan over low heat, add instant coffee and heat, stirring continuously until it dissolves. Remove from stove. Melt the butter.

Beat the eggs with salt, regular and vanilla sugar until smooth. Pour in milk and add ghee. Whisk again. Combine the sifted flour with baking powder and cocoa. Stir. Oil the mold and crush the cocoa. Place the dough in it and bake until done. Cool the crust and cut it lengthwise into three pieces.

Cut the top crust into squares. Peel the bananas and cut into circles. Coat the bottom crust with sour cream. Place banana slices on it. Coat the second cake with cream, but do not add bananas. Mix the biscuit pieces with the remaining cream and place on top. Leave the cake for three hours.

To ensure that the bottom cake is perfectly soaked, grease the dish on which you will form the cake with cream.

Option 4. Sponge cake with bananas, cottage cheese and berries

Low-calorie version of sponge cake. You can, without worrying about your figure, even if you eat an extra piece.

Biscuit ingredients:

½ sachet of baking powder;
3 g baking soda;
2 new testicles;
50 g small sugar;
80 g premium flour.

Berry-curd soufflé:

10 g gelatin;
75 g small sugar;
50 ml yogurt;
250 g currants;
300 g cottage cheese.

Banana-curd soufflé:

10 g gelatin;
lemon - half;
50 g small sugar;
200 ml yogurt;
2 bananas;
300 g cottage cheese.

Step-by-step recipes

Break the eggs into a separate bowl, add sugar and beat with a mixer until the mass increases in volume and the grains dissolve. Combine flour with baking soda and baking powder. Stir. Add the dry ingredients into the egg mixture in small portions and knead into a smooth dough. Bake at medium temperature until done. Cool.

Pour the gelatin into a glass, fill it with water and leave to swell. Wash the currants and grind them to puree in a blender. Grind through a sieve. Place cottage cheese with sugar in a separate bowl. Add berry puree and beat with a mixer. Pour in the yogurt and whisk again.

Peel the banana, cut into pieces and sprinkle with lemon juice. Grind everything in a blender. Combine cottage cheese with sugar and banana puree. Beat with a mixer. Add yogurt and whisk again.

Melt the gelatin in a water bath. Add half of it to the berry-curd mixture. Pour the second part into the curd-banana mixture. Stir. Place the biscuit in a springform pan. Pour three tablespoons at a time on top, alternating the berry and banana mixture. Refrigerate for four hours.

Option 5. Sponge cake with bananas and nuts

The cake according to this recipe turns out very tasty and tender. The light nutty smell will make the treat even more exciting.

Ingredients

a packet of baking powder;
two bananas;
120 g small sugar;
two new testicles;
pack of cream oils;
50 g sour cream;
a can of condensed milk;
50 g margarine;
80 g walnuts;
150 g high-grade flour.

How to cook

Break eggs into a cup, add sweet sand, add sour cream and beat until smooth with a hand whisk. Melt the margarine, cool and add to the sour cream and egg mixture.

Peel the bananas. Cut into small pieces and mash with a fork. Add to other ingredients. Finely chop the nuts and send them after the bananas. Add flour mixed with baking powder and knead into a homogeneous dough without lumps. Transfer to the pan and bake for 40 minutes at 190 C. Cool the finished crust. Cut in half lengthwise. Trim the edges and grind the scraps into small crumbs.

For the cream, combine condensed milk with soft butter and beat everything with a mixer until smooth. Grease the bottom crust with cream. Sprinkle with crumbs and nuts. Cover with the second crust. Cover the entire cake with buttercream. Sprinkle generously on all sides with crumbs and nuts.

The smell of the nuts will be even brighter if you lightly fry them in a dry frying pan beforehand.

Sponge cake with bananas

Sponge cake with banana is a dessert that can decorate a gala table and an everyday tea party. The biscuit attracts with its simplicity and availability of ingredients; cream - the unforgettable tender sweetness of the universal butter-banana duet. Armed with a proven recipe and a good mood, let's get down to business.

Ingredients:

Testicles - 6 pcs.
Sugar - 2 tbsp.
Flour - 2 tbsp.
Baking powder - 10 g.
Banana - 2 pcs.

Butter - 2 packs.
Condensed milk - 600 ml.

Manufacturing:

Let's start making it with the base - a biscuit. Beat the eggs with sugar until the mixture is completely dissolved. In addition, we need to achieve a doubling of the mass, which will ensure the splendor of the cake.

Carefully mix the sifted flour into a separate bowl with baking powder. We begin to add the dry mixture to the egg mixture in small portions. Gently knead the dough until the mixture is rich in sour cream.

Grease the chosen form or baking sheet with oil. It will also be convenient to use baking paper, which is easier to tear off from the dough without damaging the delicate sponge cake.

Bake the base in the oven at 180 degrees for about an hour. Remove the finished biscuit from the mold and let it rest on the grid.

At this time we move on to making the cream. Place the butter, which has been left to soften at room temperature in advance, into a bowl with high sides. First, beat the butter until fluffy, only then pour in the condensed milk in small portions. During mixing, the mass will slowly acquire the most airy structure.

The resulting cream is ready for use. But I prefer to put it in the refrigerator because it is easier to work with a cool and less fluid mass.

Divide the cooled and rested biscuit in half. If it comes out with tubercles, cut off the excess parts so that the cake ends up geometrically even.

We place the bottom cake on a flat surface or a special rotating stand. Lubricate generously with cream and place banana slices cut into circles on top. Try to cut the fruit into similar slices so that the cake comes out the same size on each reverse side. Cover with the second cake layer, coat the top and edges of the sponge cake with the sweet mixture.

At this point, I decided to improvise: I sprinkled a certain area of the cream with cocoa and smeared the stains with careless movements. This turned out to be a fun, unplanned cake decoration.

We send the finished dessert to soak for a couple of hours in a cool space.

If homemade sweets are your thing, try making a quickie cake in the microwave.