Recipe by Fernanda Esteves
"In Brazil we call this Banana Cake, but when I baked this for the first time here everyone started calling it Banana Bread. You can add nuts in the dough or on the top if you wish."
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I love to bake, but I would be 400 lbs if I ate everything I bake so I bring it to my office and when I brought this bread in I had about 10 requests for more bannanna bread. Easy to make and everyone loved it.
This recipe was great! It was really simple and quick to make. I was suprised to see that the bananas weren't mixed into the cake but with the end result I realized why.
With the bananas on top with the sugar/cinnimon sprinkled on the top makes the bananas creamy and they seep into the cake. It was the best cake I've had in a long time. My husband is taking it to work to share tomorrow because he likes it so much! I am definitly keeping this recipe!!! Thank YOU!!!!!!
I need to add on that I think this recipe should be refridgerated. The bananas seemed to go bad really quickly.
You said that your friends said that this was banana bread?, I'm afraid that they don't know what banana bread is then. Bread is heavier and not quite so sweet. Your banana cake is wonderful. My husband and daughter both love it, and they are very finicky about what they eat. Just thought I'd tell you how wonderful your recipe is. I have never had a recipe for banana cake before, but I will keep this one forever, and pass it on to my daughter also. Thank you.
Pretty easy to make and smelled delicious. If I make it again, I would briefly soak the bananas in lemon juice so they don't darken. Also, I cut the bananas lengthwise because the recipe didn't indicate crosswise or lengthwise and they looked like anchovies on top when baked. So I dusted with powder sugar to hide.
My husband is from brazil and absolutely loved this cake! It was fun to make and the compliments i got from everyone boosted my ego!! I did use some lemon juice on top of the bananas to help them not go brown...
I'd say this is a cake. The taste is good, but I'm a little put off by the texture. That might be just me though...since it said banana bread, I let the bananas let the bananas get overripe like I do for my normal banana bread, and that may have been my mistake. I do like the cinnamon-sugar on the top. If you sprinkle it evenly, the lemon juice isn't really necessary because the bananas are covered in cinnamon and brown anyway. Overall, I would probably make it again but I might incorporate the bananas in the cake instead of having them on top, but I'd still do the cinnamon sugar topping.
Fernanda, this bread is awsome! I made it once, and everyone wants more! I love is because of the banana strips on top rather than mashed into the recipe. I omited the nuts, substituted the milk with vanilla soy milk and I put Ghiardelli chocolate squares on top of the bananas. MMmmmm.
I made this and ended up with a very dense cake that resembled more of a bread. After reading the sponge cake tips on allrecipes, I am pretty sure it was because I didn't handle the eggs correctly. The taste was great, but I think the heavy density was my own error, not necessarily this recipe, so I gave this 4 stars and can't wait to try this again.
Next time I'll make this with room temp eggs, beaten just to stiff peaks, and then gently fold in the beaten eggs. All were tips I got from the baking section on this site. This might be the difference between those who thought it was more like a cake vs bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Bread III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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