Banana Cake without Liquids

LETICIA ESMERALDA FLORES MENDEZ
LETICIA ESMERALDA FLORES MENDEZ
When we have very ripe bananas that our family doesn't want to consume, it's time to prepare a cake that everyone enjoys for its exquisite flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 2 cups pancake mix
  • 2 teaspoons baking powder 2 teaspoons baking powder
  • 1/8 teaspoons baking soda 1/8 teaspoons baking soda
  • 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
  • 3/4 cups oil 3/4 cups oil
  • 5 eggs 5 eggs
  • 1/2 cups sugar 1/2 cups sugar
  • 1 teaspoon vanilla essence 1 teaspoon vanilla essence
  • 5 bananas, Jamaica or Roatan (ripe) mashed with a fork 5 bananas, Jamaica or Roatan (ripe) mashed with a fork
  • 1 cup whipping cream 1 cup whipping cream
  • 150 grams cream cheese 150 grams cream cheese
  • 1/2 teaspoons vanilla essence, or banana 1/2 teaspoons vanilla essence, or banana
Preparation
20 mins
30 mins
Low
  • Mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and sugar) and sift them.
  • Beat the eggs, sugar, and vanilla extract until frothy.
  • Add the oil and mix for another 30 seconds.
  • Incorporate the dry ingredients, mix. Then add the peeled bananas, mixing with a spatula.
  • Pour the mixture into a lined, greased, and floured mold.
  • Bake for approximately 30 minutes at 160 °C.
  • Remove from the oven, let cool before unmolding.
  • For the topping, beat the cream cheese with 1/2 teaspoon of vanilla or banana extract.
  • Whip the cream to soft peaks, then beat the cream cheese with 1/2 teaspoon of vanilla or banana extract. Gradually fold it into the whipped cream.
  • Divide the frosting into 3 parts and place it in a pastry bag; using a skewer stick, paint the mixture with 3 different colors and cover the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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