Sometimes, the simplest treats become the ones we reach for again and again, especially when they carry a quiet elegance like this Korean Aesthetic Banana Cake. It’s that kind of cake that doesn’t shout for attention but rather invites you to slow down and savor each bite. The soft crumb and delicate sweetness make it a perfect companion for afternoon tea or a light dessert after a long day.
I remember the first time I baked this cake—somewhere between rushing to answer a phone call and trying to catch the right moment to take it out of the oven. The bananas were just ripe enough, and the kitchen was filled with this warm, comforting aroma that felt like a gentle hug. I wasn’t sure if the glaze would turn out perfectly smooth, but it had just enough tang from the lemon to keep things interesting without overpowering the subtle banana flavor. Cutting into the cake, it was tender but held together nicely—exactly the kind of imperfectly perfect moment I find myself craving when I want something sweet but not heavy.
- Soft and moist texture that feels light, not dense or overly sweet.
- Subtle banana flavor paired with a mild lemon glaze for a refreshing balance.
- Simple ingredients and straightforward prep — it’s approachable, even if you’re not a frequent baker.
- It’s simple — and that’s kind of the point. No extra fuss, just a quietly beautiful cake.
Don’t worry if you don’t have a fancy stand mixer or special tools; a basic mixing bowl and a whisk will do just fine. This cake is forgiving, and I usually find it’s best enjoyed within a couple of days when it’s freshest, though it keeps pretty well refrigerated if you’re not quite ready to finish it off.
PrintKorean Aesthetic Banana Cake
A soft and moist Korean-style banana cake with a delicate crumb and subtle sweetness, perfect for afternoon tea or a light dessert. This cake features ripe bananas, a tender crumb, and a simple glaze for a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
3 ripe bananas, mashed
150 grams granulated sugar
2 large eggs
120 milliliters vegetable oil
1 teaspoon vanilla extract
200 grams all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
100 milliliters whole milk
100 grams powdered sugar
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the granulated sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet banana mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by mixing the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top of the cake.
Slice and serve the cake at room temperature.
When it comes to serving, this cake pairs wonderfully with a cup of green tea or a mild coffee. I’ve tried adding a sprinkle of chopped nuts on top before glazing, which adds a nice crunch, though I’m still experimenting to find the perfect combo. Sometimes, I swap the lemon juice in the glaze for orange zest just to see how it changes the flavor—it’s a subtle twist but worth a try if you like a bit of citrus variety. And if you want to make it a little more indulgent, a thin spread of cream cheese frosting works, but honestly, the glaze alone feels just right.
FAQ
Can I use overripe bananas? Yes, the very ripe ones work best as they add natural sweetness and moisture.
Is this cake dense? No, it’s designed to have a tender crumb that isn’t heavy or overly filling.
How long does it stay fresh? It’s best eaten within two days at room temperature, but you can refrigerate for up to five days or freeze for longer storage.
Can I make it vegan? I haven’t tried that myself, but using flax eggs and a non-dairy milk might work with some adjustments.
If you’re looking for a treat that’s quietly special and easy to love, this Korean Aesthetic Banana Cake might just become your new go-to. Save it, slice it, and enjoy the little moments it brings.