Say you have a handful of bananas ripening quickly on your kitchen counter, especially in the summer heat. You can’t possibly eat them all in a day or two, so you’re looking for solutions. And you’ve come to the right place. We, at Cadbury Dessert Corner, will help you figure out the perfect way to use overripe bananas in desserts. This is actually the best phase of the fruit because the bananas become soft, mushy, and extra sweet. Overripe bananas add a lot of moisture to cakes and pancakes and provide natural sweetness, so you won’t have to add additional sugar. Try these easy sweet recipes at home, and prepare to be impressed by your own genius!
Banana Cake Recipe with Cake Mix
Ingredients:
For the cake:
- 460 g cake mix, along with the other ingredients, such as milk, oil, and eggs, listed on the box
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas (mashed)
For the frosting:
- 240 ml heavy whipping cream
- 96 g instant pudding or custard mix
- Half a mashed banana
- 240 ml
Instructions:
- Preheat the oven to 180 C and grease a 13x9 inch cake tin with oil or butter.
- Add all of the ingredients for the cake including the milk and oil, and the mashed bananas in a food processor. Give this a good blend until smooth.
- Pour the prepared batter into the cake tin and bake in the oven for around 40 to 45 minutes.
- The cake should spring back when touched. Else, prick it with a toothpick or wooden skewer and if they come out clean, you know the cake is done.
- Let it cool down completely before starting on the frosting.
- Whip the heavy cream until you get stiff peaks.
- Make the pudding according to package instructions with 240 ml of milk. Then incorporate the mashed banana into it. You may also add banana extract if you can find it.
- Let the pudding cool down, then fold it into the heavy cream.
- Slice the cake into layers, then spread the frosting on the bottom. Sandwich the cake, then frost the outside as well.
- Garnish with more sliced bananas if you want. Refrigerate until you’re ready to serve the cake.
Banana Coconut Cake Recipe
Ingredients:
- 113 g melted, unsalted butter
- 200 g white granulated sugar
- 2 room temperature eggs
- 250 g flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 ripe bananas
- 85 g coconut flakes
- Milk to cover the coconut flakes
Instructions:
- Soak the coconut flakes in the milk to soften them. Let them sit in the liquid for about 15-20 minutes, then strain them. You can use the milk in some other recipe.
- Preheat the oven to 180 C and then grease an 8x4 inch baking tray with parchment paper. Leave some overhang so it’s easy for you to extract the cake from the tin once it’s cool.
- Mash the bananas with a fork until you get a smooth consistency.
- Whisk the melted butter with eggs, bananas, and vanilla extract.
- Sift the dry ingredients together, then incorporate them into the wet ingredients using a spatula or a wooden spoon.
- Finally, add the soaked coconut flakes. Make sure to squeeze the milk out completely before you do so.
- Transfer the cake batter into the prepared cake tin and bake in the preheated oven for 50-55 minutes.
- If the cake is browning quickly, then cover with an aluminum foil top.
- Once the cake is done, you can let it cool down in the tin for 5-10 minutes.
Then remove it from the tin, and let it cool on a wire rack. Cut it into squares or cubes and serve with a cup of tea.