Who doesn’t love a good old slice of banana goodness. If you are anything like me, then you don’t have to think twice about this one. All you need to have for this supermoist cake are some overripe bananas and kiwis. I was actually going for a just banana cake, however there were also a lot of very ripe kiwis laying around, which I had to get rid off. So it became this kiwi banana cake.
So there the Kiwi Banana Cake was born. And it is actually one of my favorite cakes I ever made, which was the reason why the whole thing was gone in 2 days. So I was glad it was kiwi season and I bought a whole bag of golden kiwis, from which the half of them got almost overripe in 1 day. I can’t handle throwing away food or fruit, so my solution is always to bake a nice banana bread or make some pancakes with them.
I actually love this cake as a sweet breakfast on a sunday morning with some nice yoghurt and fresh fruit, although it is good at any time of the day.
Ingredients
Baking time: 60-65 minutes for one delicious kiwi banana cake
- 224g | 1 3/4 cup plain flour
- 105g | 1/2 cup raw sugar or caster sugar
- 112g | 1/2 cup butter
- 3 tbsp brown sugar
- 2 eggs
- 2 ripe bananas (you really want the yellow ones with the brown spots)
- 3 ripe kiwis that are a little bit soft when you squeeze in them
- 1 tsp of vanilla extract
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
- half an extra banana for the topping
- extras to put in your batter: 1/2 cup of fresh or dried blueberries, chopped pecans or chocolate chips. (I like to make this cake with some fresh blueberries)
Directions
- Preheat the oven to 180°C or 360°F.
- Flour mixture: In a large mixing bowl, mix together the flour, baking powder, baking soda and salt.
- Butter Banana mixture: in another bowl, start beating the sugar with the butter until it is fluffy. Add eggs one at a time. Mash the bananas and kiwis and add these to the butter mixture together with the lemon juice and the vanilla essence. Mix well.
- Mix everything: Fold your flour mixture slowly in your butter banana mixture with a spatula. Don’t over mix. At this point you can also add extras like the chopped pecans or blueberries if you want. (If you are adding fresh blueberries, make sure you toss them through some flour, this prevents them from sinking to the bottom)
- Decorate: Butter a 20cm or 8 inch cake pan and pour in the batter. You can cut the extra banana in thin slices and decorate the cake with them. If you do this make sure you sprinkle some extra sugar on the banana slices, so it will make the bananas caramelize in the oven and is extra tasty.
- Bake: Bake it in the middle of the prewarmed oven for 40-45 minutes, the top will be slightly golden brown now, but if you stick a knife in, you will see that it is still slightly underbaked. So now turn the oven down to 150 degrees and bake it for another 20 minutes or until a knif comes out clean. If it is browning too fast, cover it with some foil. Let it cool in the pan for 10 minutes, then turn it out and let it cool completely on a wire rack.
Enjoy!
If you like this fruity recipe, you also have to try these blueberry almond bars!
Welcome to my tiny kitchen! I am Ismay, my love for food began small, but it soon became an undeniable obsession with way too much hours watching food videos, tastings and covered in flour.