Korean Aesthetic Banana Cake
A soft and moist Korean-style banana cake with a delicate crumb and subtle sweetness, perfect for an elegant tea time or dessert. This cake features ripe bananas, a light vanilla flavor, and a beautiful presentation inspired by Korean aesthetics.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8
Ingredients
3 ripe bananas, peeled and mashed
200 grams all-purpose flour
150 grams granulated sugar
2 large eggs
120 milliliters vegetable oil
60 milliliters whole milk
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
50 grams sour cream
1 tablespoon lemon juice
Instructions
Preheat the oven to 175°C (350°F). Grease and flour an 8-inch round cake pan.
In a small bowl, combine the mashed bananas with lemon juice and set aside.
In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
In a large bowl, whisk the eggs and granulated sugar together until pale and slightly fluffy.
Add the vegetable oil, whole milk, sour cream, and vanilla extract to the egg mixture and whisk until fully combined.
Gently fold the mashed bananas into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, folding carefully until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 38-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.