⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Three versions of Swedish banana cake - choose based on what you have and how banana-forward you want it.

Version 1: Brown Sugar with Banana Topping

Uses a 1.5 liter loaf pan

Ingredients

  • 3 dl wheat flour
  • 2 dl brown sugar (or muscovado)
  • 2 tsp baking powder
  • 1 krm salt
  • 2 ripe bananas (about 200 g peeled)
  • 1 dl neutral oil
  • 1 dl plant milk
  • 1 tsp vanilla sugar

Topping

  • 1 banana, halved lengthwise

Instructions

  1. Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C.

  2. Mix dry: Combine flour, brown sugar, baking powder and salt.

  3. Mash bananas: Mash the 2 bananas well with a fork.

  4. Combine: Add mashed bananas, oil, milk and vanilla sugar to dry ingredients. Stir until just combined.

  5. Top: Pour batter into pan. Place halved banana on top, cut side up.

  6. Bake: Bake at 175°C for 45-55 minutes. Test with a skewer.

Version 2: Cinnamon Walnut

Uses a 1.5 liter loaf pan

Ingredients

  • 3 dl wheat flour
  • 2 dl sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 krm salt
  • 2 ripe bananas (about 200 g peeled)
  • 1 dl neutral oil
  • 0.75 dl plant milk
  • 0.5 dl chopped walnuts

Instructions

  1. Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C.

  2. Mix dry: Combine flour, sugar, baking powder, cinnamon and salt.

  3. Mash bananas: Mash the bananas well with a fork.

  4. Combine: Add mashed bananas, oil and milk to dry ingredients. Stir until just combined. Fold in walnuts.

  5. Bake: Pour into pan. Bake at 175°C for 45-55 minutes. Test with a skewer.

Version 3: High-Banana Aquafaba Version

Uses a 1.5 liter loaf pan - extra moist and banana-forward

Ingredients

  • 3 ripe bananas (about 300 g peeled)
  • 1 dl aquafaba
  • 2 dl sugar
  • 1 dl neutral oil
  • 3 dl wheat flour
  • 2 tsp baking powder
  • 1 krm salt
  • 1 tsp vanilla sugar

Instructions

  1. Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C.

  2. Whip: Beat aquafaba and sugar until white and fluffy (not stiff peaks, just airy).

  3. Mash bananas: Mash the bananas well with a fork.

  4. Combine wet: Gently fold mashed bananas and oil into the whipped aquafaba.

  5. Add dry: Mix flour, baking powder, salt and vanilla sugar. Fold into wet mixture until just combined.

  6. Bake: Pour into pan. Bake at 175°C for 50-60 minutes. Test with a skewer - this version is moister so make sure center is done.

Notes

Banana ripeness: The riper and more spotted the bananas, the sweeter and more flavorful your cake.

Brown sugar: Version 1 works best with real brown sugar or muscovado for depth of flavor. Regular sugar with a tablespoon of molasses also works.

Storage: Keeps well wrapped at room temperature for 2-3 days. Also freezes well.

Source: Kakboken