Cameroon Banana Cake In 5 Easy Steps
History records banana bread as one of the oldest artificial foods since the beginning of agriculture. The cultivation of bananas was originally found in South East Asia and then expanded to other tropical regions in America, Africa, South Asia, Mainland and Island Southeast Asia, Melanesia and the Pacific. However, the time span it took to export bananas caused it to be overly ripped by the time it arrived at its destination. To prevent wasting this product, the banana bread recipe was created and supported by the popularization of baking soda and baking powder in the 1930’s. Published by Pillsbury's 1933 Balanced Recipes, it quickly became a standard feature in Western cookbooks.
While the colonial masters reigned in Cameroon, they brought such recipes with them. My home in Limbe, Cameroon was a town greatly influenced by Western colonial culture. British colonials planted schools in Limbe that were invested in teaching women domestic science. Baking (a colonial culinary culture) quickly became an activity practiced in every Limbe household and banana cake (as we called it) became the staple recipe.
Back in the days, baking was an activity that was more common among the educated middle/upper middle class in Cameroon. To even have a cookbook in your house said a lot about your class status. However, because banana cake consisted of just a few steps, a few ingredients and was extremely affordable to make (because sugar was also very expensive in those days) it allowed even the lower-class to enjoy this art form of baking. This led to the popularity of banana cake in many Cameroonian households.
This easy banana cake recipe is often known as Cameroonian banana cake because of its simplicity. Traditionally, it is not served covered in icing or powdered sugar but it’s moist texture and simplicity makes it a popular favorite. My aunty often made banana cake for us. Back then, (since not many families had access to electric ovens) we would cover the bottom of a Macocotte pot with the black sea sand from Limbe’s beaches and place our baking pan on top and cover it. Even this oven style could not hide the sweet aroma of the banana cake. Those are some of the foundational cooking memories that I cherish to this date.
Today, you can make this same homemade Cameroon banana cake recipe from scratch in just 5 easy steps. Click play on the video below to see how or scroll past the video to follow the written instructions. In the cooking instructions, I explain both the shortcut to an easy Cameroon banana cake recipe as well as the traditional Cameroonian banana cake recipe (for those feeling a little more nostalgic). Let’s get started!
Dish: Banana Bread
Country : Global
E a s y B a n a n a C a k e B a k i n g I n s t r u c t i o n s
Ingredients for Cameroon Banana Cake
a.1 ¾ Cups All Purpose Flour
b. 4 Ripe Bananas
c. 1/2 cup Sugar
d. 1 Stick of Butter
e. 1/4 Stick Butter (for greasing Loaf Pan)
f. ½ Teaspoon Cinnamon
g. 1 Teaspoon Baking Powder
h. 1 Teaspoon Baking Soda
i. 3 Eggs
j. 2 Tablespoon Evaporated Milk
k. ½ Teaspoon Vanilla Extract
l. ½ Teaspoon Banana Flavor Extract (Optional)
Preparation in 5 Easy Steps
Preheat the oven to 350 degrees.
Grease a 9in x 5in loaf pan with ¼ stick of butter and set aside.
Cut 1 stick of butter into small pieces and set aside at room temperature until it’s soft.
*NOTE: Follow step 3 in full only if you have a high speed blender. If you do not have a high speed blender, start off by pouring the eggs, evaporated milk, butter, vanilla extract, banana extract, and bananas (peeled) first in order to ease the blender blade. Then follow by pouring the flour, cinnamon, baking powder and baking soda in the blender. Blend until smooth.
Pour the eggs, evaporated milk, butter, vanilla extract, banana extract, bananas (peeled), flour, cinnamon, baking powder and baking soda all in a blender. Blend until smooth.
*NOTE: In the video, I simply place the wet ingredients and the dry ingredients in the blender at separate times to show you each ingredient in detail. Normally, I would put everything in the blender all at once and simply blend as I am currently instructing. You will achieve the same results.
Pour the batter into the greased loaf pan and bake at 350 degrees for 1 hour and 10 minutes.
Once fully cooked, remove the banana cake from the oven and allow it to cool.
Serve and enjoy!
Traditional Preparation
Preheat the oven to 350 degrees.
Grease a 9in x 5in loaf pan with ¼ stick of butter and set aside.
Grease loaf pan with butter.
3. Sift flour, cinnamon, baking powder and baking soda in a clean bowl and mix. Set this dry ingredients mix aside.
4. Cut 1 stick of butter into small pieces and set aside at room temperature until it’s soft.
5. In another clean mixing bowl, mix the butter and sugar to reach a fluffy texture. This process is known as creaming.
6. Add eggs, evaporated milk, banana and vanilla extracts into the mixture. Whisk ingredients together.
Whisk all wet ingredients together.
7. Gradually add the dry ingredients (mixed in step 3) into the wet ingredients (mixed in step 6) and mix together gently.
8. Peel the bananas and mash it with a fork until it’s soft.
9. Add mashed bananas into the batter (mixed in step 7) and mix gently.
10. Pour the batter into the greased loaf pan and bake at 350 degrees for 1 hour and 10 minutes.
11. Once fully cooked, remove the banana bread from the oven and allow it to cool.
Check to see if banana cake is fully cooked.
12. Slice and serve with a favorite drink.
