1. Your bananas have to be ripe

Like all banana cakes, you need bananas that are very ripe. To help them ripen quickly, you can put them in a brown bag and store it in a warm place. 

Also, if you  are really strapped for time, you can microwave it. Poke the banana on all sides with a fork and microwave for 30 seconds at a time. Continue until the desired consistency has been reached and let it cool before using in your recipe.

2. Room temperature ingredients

Please make sure your ingredients are at room temperature, especially your eggs. Leave them on the counter for a few hours before baking and you’d be good to go. If you use cold ingredients, it can alter the baking time of your cake, therefore, you’d need to use room temperature ingredients.

3. Don’t overmix

Like with most cakes, you shouldn’t over-mix your batter. Fold the wet and dry ingredients together very gently, whilst ensuring you scrape the sides and the bottom of the bowl. If you sift your flour and raising agent, it’ll also make it easier for you to fold your ingredients together. 

4. Get creative with your toppings

I’ve topped my banana cake this time with almond flakes. Alternatively, you can put chocolate chips on top or cream cheese icing. All these combinations work beautifully. If you don’t put anything on top, that’s fine. Your cake will still disappear in no time.

Check out the link below  for a beautiful cream cheese icing recipe.

Cream cheese icing