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belizean banana cake recipe

Belizean Banana Cake Recipe

A soft, sweet Belizean banana cake made with ripe bananas, warm spice, and simple steps. This easy recipe gives you a moist, tender cake that bakes perfectly every time.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Breakfast Cake, Caribbean Dessert, Dessert, Snack
Cuisine: Belizean, Caribbean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas soft with brown spots
  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup melted butter or ½ cup oil
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon or warm spice blend
  • 1 pinch salt
  • 1 teaspoon vanilla optional

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Whisk
  • Spatula
  • 8×8 inch baking pan
  • Oven
  • Cooling rack

Method
 

Prepare the bananas.
  1. Mash three ripe bananas in a bowl until smooth, leaving small lumps for texture.
Mix the wet ingredients.
  1. Add the eggs, melted butter (or oil), and mashed bananas into a large bowl. Stir slowly until smooth and glossy.
Prepare the dry ingredients.
  1. In a separate bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Combine wet and dry.
  1. Slowly fold the dry ingredients into the wet mixture using gentle strokes. Stop when the batter just comes together. Do not overmix.
Pour the batter.
  1. Grease an 8×8 inch baking pan. Pour in the batter and level the top. Tap the pan once to remove air bubbles.
Bake.
  1. Bake at 350°F (175°C) for 35–40 minutes until golden, springy, and cooked through. A toothpick should come out clean.
Cool and serve.
  1. Let the cake cool on a rack for 20 minutes before slicing. Enjoy warm or at room temperature.

Notes

  • Use extra ripe bananas for deeper sweetness and soft texture.
  • You can replace butter with oil for a more moist cake.
  • Add nutmeg or allspice for a stronger Belizean flavor.
  • Cake stores well for 2 days in an airtight container.