Description

This Irresistibly Easy Banana Magic Cake is a delightful layered dessert that combines ripe bananas with a light and fluffy texture created by folded egg whites. Perfectly sweetened with a mix of granulated and brown sugar, this cake offers a moist, flavorful experience with the classic richness of butter and vanilla. Its simple preparation and baked method make it an ideal treat for any occasion.

Ingredients

Scale

Banana Mixture

3 medium ripe bananas (mashed)
2 eggs (separated)
1 cup milk (whole or dairy-free)
1/2 cup melted butter (unsalted recommended)
1 teaspoon vanilla extract
1/4 cup water (adjust for consistency)

Dry Ingredients

1 cup all-purpose flour
1 cup granulated sugar (adjust to taste)
1/2 cup brown sugar (can substitute with granulated sugar)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to ensure the cake doesn’t stick.
Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, egg yolks (reserve whites separately), melted butter, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and uniform.
Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, granulated sugar, and brown sugar thoroughly.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet banana mixture, folding gently to combine without overmixing to maintain batter lightness.
Beat Egg Whites: In a clean bowl, beat the reserved egg whites until stiff peaks form, which will help create the cake’s light texture.
Fold Egg Whites: Gently fold the beaten egg whites into the batter, ensuring an even incorporation while retaining the fluffy structure.
Bake the Cake: Pour the combined batter into the prepared baking dish and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out clean.
Cool Before Slicing: Allow the cake to cool in the baking dish for about 40 minutes to set before cutting into slices and serving.

Notes

You can substitute the brown sugar with more granulated sugar if desired, though brown sugar adds a subtle caramel flavor.
Adjust the amount of water slightly if the batter seems too thick; it should be pourable but not runny.
Ensure egg whites are beaten to stiff peaks for best volume and texture in the cake.
This cake is best enjoyed within 2 days and can be stored covered at room temperature.
For a dairy-free option, use plant-based milk and a suitable butter substitute.