Orange blossom water banana cake

Everyone has their favourite banana cake recipe… but the orange blossom water is a game-changer!

Banana cake is a classic that almost everyone has made at home. It’s such a great bake, because not only is it delicious, extremely easy and fast to make, but it also makes use of ripe bananas that would potentially be thrown away and wasted. Now how is that for a perfect bake?!

There are hundreds of great banana cake recipes out there, but this particular recipe deserves its spot on this blog because of it’s combination with orange blossom water. It’s a combination I would never have thought to try were it not for my baby daughter’s banana and orange blossom fruit yoghurts. Now they are delicious! I always end up “sharing” them with her when she eats them! I made a mental note to try a banana cake recipe with orange blossom water as soon as I got the chance.

The result is just delicious. The flavour combination works so well. The orange blossom water is not too overpowering, it’s quite subtle but very present – which for me is how it should be! The cake is also very moist and stays moist for a good 3 days when stored well (covered tightly in foil wrap).

I think this will now be my standard banana cake recipe – once you make it, you’ll understand, trust me!

Hope you enjoy as much as I do!

RECIPE (makes one 13x30cm loaf tin):

INGREDIENTS:
 
200g plain flour
150g sugar
50g butter, softened
3 tablespoons orange blossom water
1 tablespoon heavy cream
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 egg
2 ripe bananas
 
METHOD:

1. Preheat oven to 180C. Grease a 13x30cm loaf tin.
2. Peel the bananas and carefully slice lengthwise two thin banana slices. Place them aside.
3. Mash the rest of the bananas and pop them into the bowl of your electric mixer, along with the flour, sugar, butter, orange blossom water, cream, baking powder, bicarbonate of soda and egg. Mix well until fully combined then pour the mixture into the loaf tin.
4. Place the two banana strips on top of the mixture – no need to press them in, just place on top.
5. Bake for 35 to 40 minutes or until a toothpick in the centre of the cake comes out clean.

Allow the cake to cool on a rack before enjoying!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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