Korean 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.