The Best Banana Loaf Cake

Super moist and crunchy banana cake with vanilla cream.

Level: Easy

Serves: 8

Prep: 20 min

Cook: 50 minutes

Ingredients:

Cake:

65g pecans

¾ tsp lemon juice

30ml milk

3 ripe bananas

1tsp lemon juice

2 eggs (separated)

115g butter (room temp.)

100g sugar

250g plain flour

1tsp baking soda

2tsp baking powder

1/4tsp salt

Swiss Buttercream:

3 egg whites (75g)

75g granulated sugar

150g butter (room temp.)

1tsp vanilla extract

¼ tsp salt

Preparation:

Butter and line a 2lbs loaf pan with baking paper and preheat the oven on 175C.

Chop the pecans and set aside. In a cup add ¾ tsp of lemon juice and the milk and set it aside.

With a hand mixer, whisk the egg whites until fluffy and about 2 tbsp of the sugar bit by bit. Whisk until it has a soft peak. Set aside.

Mash the bananas and mix in 1 tsp lemon juice. Set aside.

In a large bowl, beat the butter with the remainder of the sugar and mix in the egg yolks, the milk mixture and the mashed bananas. Add flour, baking soda, baking powder, salt and chopped pecans. Mix just until combined. Fold in the egg whites gently and pour the mixture into the lined loaf pan.

Bake for 25 minutes, then cover it with foil and bake for another 25 minutes. Insert a toothpick, if it comes out clean, it is done.

For the buttercream, make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add the egg whites and sugar to the bowl, whisking constantly but gently, until the sugar has completely dissolved and the egg whites are hot. (You can feel between your finger if the sugar has dissolved or not.) Put the mixer bowl back onto the stand mixer and start whisking the egg whites until the bowl doesn’t feel warm any more (about 10 minutes). Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined. Spoon it over the cool cake, decorate with banana slices (dipped in lemon juice) and enjoy!