Delicious Banana Cake - Recipe

I’d like to share another delicious recipe with you. It’s my husband’s favorite cake—he even likes to bake it himself sometimes. It’s a great way to use up ripe bananas, especially when you have some left over. The batter is easy to make.

Ingredients:

• 200 g butter or margarine
• 200 g sugar or honey (I use birch sugar)
• 3 eggs (or egg substitute)
• 375 g whole-grain spelt flour (or spelt flour)
• 125 g ground hazelnuts
• 1 packet of cream of tartar baking powder
• 2–3 bananas, depending on size
• Chocolate coating (to top the cake after baking)

Instructions:

• Mix the flour and hazelnuts with the baking powder
• Blend the bananas (using a blender or immersion blender)
• Cream the margarine with honey or sugar until fluffy
• Stir in the eggs
• Then stir in the flour-nut mixture, and
• finally, the bananas
• Mix everything into a batter and then pour it into a Bundt pan or ring cake pan
  (an alternative would be to spread the batter on a baking sheet)
• After baking, coat it with chocolate glaze or dust with powdered sugar

Variations:

• Add chocolate chips before baking
• Add gingerbread spice to the batter—to taste

Baking time: 40–50 minutes—depending on your oven
Temperature: 200 degrees (convection 180 degrees)

Here’s what the cake looks like when I make it:






Now I’m curious to see your results and how you like it.

Looks delicious.

Is there a gluten-free version?

Yeah.... another delicious recipe....
But I really need to start watching my weight so I don’t put back on the kilos I worked so hard to lose 🙈😂🙈
The other day while cleaning up, I found a notebook that belonged to my grandma—it’s full of really old “recipes.” I put “recipes” in quotes because they’re usually just the ingredients. Of course, Grandma knew how to bake, too 😂 🙈
For example, “Mother’s Christmas Cookies, 1943”...
I’m continuing to write in this book now... The gingerbread recipe is already in there 👍

Steffi, that’s so nice that you wrote the gingerbread recipe in your grandma’s old book. That really makes me very happy. It’s wonderful that you treasure this book and are even continuing it. I’m sure that would make her happy too.

I also have a little book like that, which I started when I was about 30, and now, 36 years later, I’ve already started my second one. I’m sure I’ll be sharing quite a few more treats here that have been my favorite secret recipes for a very long time.

Gabi, I don’t know whether the cake can also be baked gluten-free. You’d have to try it. I think there is gluten-free flour. Just give it a try.

Additional note on the recipe:

The bananas can also be mashed with a fork. There can also be a few small pieces of banana in the batter. I tried that for the first time with this batch, and it tasted delicious together with the chocolate chips in the batter.

Monika, you’ve shared another delicious recipe—this time I’m resisting the urge to try baking it myself, at least for now, haha... I’ve copied it into my recipe folder; who knows, maybe I’ll get around to it someday.
I remember those handwritten recipes from my grandma, too—though she wrote in really old German script, and neither my mom nor I can decipher her handwriting (my grandma didn’t have the best handwriting). I’d be very interested in two of her recipes; she always baked fantastic stollen—at least as well as was possible back then: you prepared the dough at home and had it baked at the bakery—and her syrup cake was also super delicious; I can still make that one out somewhat...

I’m currently thinking about what I’d like to serve for my birthday; I really love making cakes.

Hey Ines....
Maybe you can copy the recipe in here and we'll help decipher it and with the baking...🙈😂🙈😍
I've got the third stollen in the oven right now (quark stollen... and there are only two of us)
I think baking is simply part of Advent...

Hi Steffi, that would be great—I’ll have to figure out how to do that in the next few days. I can manage the copying part, but my pictures are somehow too large right now and barely load, if at all, so I’d have to resize the scanned image. Well, let’s see if I can get everything to work—haha, I’m not that tech-savvy.
Best regards, Ines

That’s exactly what I was about to suggest—to take a photo of the recipe and post it here. I’m sure there are some people here who can read this script—I can, too, a little bit. My mother wrote in a mix of old German script and Latin script, so I know my way around it a bit. I even still have old letters from my grandpa written in old German script, and… well, I learned it in school back then, too.

Best regards, Monika

Oh, it’s so nice to have your help, but I just reread my text and regarding the stollen recipe, I have to say we could read it—it was a mix of Old German and Latin—but we can’t make sense of a few of the details (abbreviations) and somehow can’t figure out how to scale it down to two stollen. We tried it, and the stollen turned out crumbly and dry. I’ll try to upload the recipe now—maybe one of you knows what the note after the flour means. Thank you so much, because it really was always so delicious

Best regards, Ines

Ines, have you compared the ingredients to a modern Stollen recipe? Maybe the measurements in grams and liters will help you if you look at the proportions. Unfortunately, I don’t know anything about Stollen—we only bake cookies.

Ines, after “flour,” that means “sift”—so press the flour through a sieve. That’s how it was often done in the past.

Do you need any more details? I can read all of this just fine, except for that strange symbol for the amount—I don’t recognize it.

Thanks, Monika, yes, I don’t recognize that strange symbol either; even Google can’t find anything about it... Otherwise, I was able to read the writing fairly well too, and had already thought of kg, but now I can’t remember how much stollen my grandma used to bake—it was so long ago... so I thought I’d divide the whole amount by 15 and try it that way, but it was no pleasure at all: dry, simply dry. Well, now my mom has baked marzipan stollen, and I still have to make one cake and one oak tree for Monday. I’ll take photos on Sunday when they’re finished, and for Christmas Eve I’d like to make a few fairy kisses to go with the stollen

Wollbaerli, what are Guetzli? That sounds Swiss—could that be right?
Kind regards

What part of the recipe can’t you read?

I also have some old recipes from my mother.
Do you mean the “M” next to the flour? That stands for one pound.

Best regards, Marion

I know that... 
The strange symbol stands for a pound, which is 500g. My grandma told me that back then...
Thanks for the recipe—it will also be going into Grandma’s book in the next few days.
Best wishes, Stephanie 

Yes, exactly—that’s what I was just about to say. I remember now that it’s the symbol for pound.

Oh, thank you—then I don’t have to wonder; it was simply far too much flour. Unfortunately, my mom could no longer ask when she discovered baking stollen for herself.

Then let us know how the baking goes....
🍽😍🍽

So I’m done for now this year—my mom baked her quark stollen and I baked a marzipan stollen. But I’ll give it a try… and let you know how it goes—stollen still tastes good in January, after all :)