Desserts

Banana cake – Moelleux à la banane

It has now become a healthy habit. On Friday evenings, I leave the 21st century and plunge myself for a while in a beautiful world without computers, technology and stress, in the countryside, attending village festivals. During the last weekend I went to Casole d’Elsa, 5 km as the crow flies from home. The occasion was a Sagra degli Antipasti, an Appetizer festival. There was also a vintage car meeting, a charity fishing and tons of grilled meat.

Sunday was the day dedicated to baking. Leafing through the French magazine Saveurs that Claudia had brought me from Paris, I was enthralled by a very simple cake, a moelleux à la banane, a soft banana cake. It was calling me from the magazine pages and I couldn’t help. Luckily there was Claudia with me, who helped me translate the recipe.

Banana cake

A soft banana cake – Moelleux à la banane

The moelleux à la banane, this French-style banana cake, is a delicate cake, with a distinct cinnamon and vanilla aroma, a crunchy crust and a soft, moist crumb. Cut it into thick slices for an afternoon snack, or even for breakfast.
 
According to the original recipe, it is important to follow the order in which the ingredients are added to the batter, so as to get the right soft and moist consistency. We obviously obeyed.
 
Banana cake
 

Banana cake

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8 - 10 people

Ingredients
 
 

  • 150 g unsalted butter
  • 3 ripe bananas
  • 125 g whole yogurt
  • 2 eggs
  • 200 g sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 220 g all-purpose flour
  • 1 tablespoon baking powder
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Instructions
 

  • Preheat oven to 180°C (360°F).
  • In a small saucepan, melt the butter on low flame and let it cool down.
  • In a bowl, mash the bananas with a fork. If they are ripe it should be quite easy, otherwise use a blender and blend the bananas until soft and creamy.
  • Whisk into the batter, in this order, yoghurt, eggs, sugar, vanilla extract, cinnamon and salt.
  • Sift the flour with the baking powder and add it little by little, to avoid lumps. Whisk well.
  • Stir in, at last, the melted butter.
  • Grease or line with parchment paper a 20 cm (8 inch) round mould, then scrape the batter inside.
  • Bake for 45 to 50 minutes, until golden brown and soft, or until a skewer comes out clean and dry.
  • Let it cool down completely before dusting with icing sugar.
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Banana cake

More cakes with bananas from the blog archive

  • Banana bread with chocolate and macadamia nuts. One of the first recipes I tried from Molly Wizenberg’s A Homemade life is a banana bread. I read the recipe smacking my lips and bookmarked it immediately.
  • Nigella’s Chocolate and banana muffins. Ideally, these are morning muffins, studied for breakfast, but I went a bit heavy with the rum, you know, I’m a generous person… so, they are now perfect after-work snacks to be enjoyed with a cup of black tea. They wipe off the last clouds from your heart and your eyes and welcome you at home with verve.

Banana cake

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This Post Has 31 Comments

  2. In effetti ha proprio l’aria strepitosa!!!
    Sembra così soffice e dolce… Perfetto per una colazione coccolosissima.
    Mi segno subito la ricetta!
    Buona giornata!

    Reply

  3. Incantevoli le foto e la torta anche! Sicuramente è mordisissima e poi è anche semplice da fare quindi da tenere a portata di mano in ogni occasione!

    Reply

  5. Gran bel dolce, semplice e gustoso allo stesso tempo!una ricetta tutta da provare!!!
    Baci …

    Reply

  6. Ricetta copiata e stampata, consegnero’ stasera alla moglie per prossima esecuzione.
    Compli, compli, complimenti!

    Reply

  7. Questa ma la segno, deve essere squisita davvero!!!!
    Ciao e complimenti per il blog…ciaoo Lady cocca

    Reply

  8. @ Mary: grazie e buona settimana!

    @ Caro: sì sì, è coccoloso ma anche abbastanza leggero, non ammazza a mangiarlo!

    @ Elisa: semplicissima, in 20 minuti era in forno ed ho usato una frusta e una zuppiera, basta!

    @ Micaela: baci e buona settimana

    @ Mariarita e Lady Cocca: ciao e grazie per la visita, adesso vengo a scuriosare da voi!

    @ CorradoT: efficientissimo, non c’è che dire! Grazie per il cappuccino rivisitato!

    Reply

  9. Ciao! io ho un problema con le banane, ovvero se non sono verdognole e sode non mi piacciono!!Però questo dolce mi manda in brodo di giuggiole perchè a vederlo così compatto mi piace un sacco , sento già i denti che affondano e la bocca che si riempie…forse è meglio se controlli che non manchi un quadrotto!!!!!baci!!!

    Reply

  10. Ma che bella torta… purtroppo uso poco le banane, che mi rimangono un pò indigeste, ma per questa ricetta potrei sacrificarmi, eheheh…
    Certo che siamo proprio “vicine” di casa…
    Un bacio e buona settimana!
    Silvia

    Reply

  11. Ciao! sembra soffice e davvero dolce! ma ne è rimasta una fettina per noi??!adoriamo sia lo yogurt, sia le banane…fà proprio per noi!!!
    bacioni

    Reply

  12. Questa è la mia torta!! Adoro le banane e adoro le torte…cosa c è di più bello che mangiarle insieme??
    Ju segnati che mi devi far assaggiare anche questa…

    Reply

  13. …dimenticavo..
    La dobbiamo far assaggiare a tradimento a Là!! Ih! Ih! Ih! Ih!

    Reply

  14. ma brava!!!! allora sei riuscita a pubblicarlo!
    buono buono buono buono buono buono…..
    baci!

    Reply

  16. Ha un aspetto bellissimo, morbido e delicato.. che bella la sagra dell’antipasto!!! NB: Allora il prossimo weekend sono a quell’addio al nubilato, mi spiace 🙁 Grazie comunque dell’invito, mi ha fatto piacere!

    Reply

  18. Che tenerezza, somiglia alla prima torta fatta da Zenzero con le sue dolci manine, anni e anni fa. Era buonissima e profumava d’amore!

    Reply

  23. @ Chiara: grazie, vado subito a darci un’occhiata!

    @ Geanina Codita: grazie davvero, è bello quello che mi dici! son contenta che riesca a passare questo!

    Reply

  25. è splendido, sa di morbido… mmm 😛 me lo segno: lo rifaccio con la cannella (e senza vanillina!), ma con lo yogurt alla banana come te, per rafforzarne il sapore 😉

    Reply

  26. Im baking it as we speak. Can;t wait to try it.!! The kitchen smells like heaven.

    Reply

  27. Oh my, what a delicious, light and fluffy cake!!Thank you so much for sharing the recipe. So simple. Love from Cape Town 🙂

    Reply

  28. 5 stars
    I often buy bananas just to let them ripen to make this delicious cake! It’s one of my favorite and is a lovely gift to bring to a party.

    Reply

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