Loading...

In a large bowl, mash the 500 grams of ripe bananas thoroughly using a fork.

Add the 3/4 cup brown sugar, 3/4 cup oil, and 2 eggs to the mashed bananas. Whisk thoroughly until all ingredients are well combined.

In a separate bowl, sieve together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In another small bowl, combine the 1/2 cup all-purpose cream and 2 teaspoons vinegar. Mix well until the mixture forms a consistency resembling sour cream.

Pour the cream and vinegar mixture into the banana mixture and stir gently to combine.

Sieve the dry ingredients directly into the wet banana mixture. Mix until just combined and the batter appears smooth. Be careful not to overmix.

Prepare rectangular aluminum containers by lining them with parchment paper cut to fit.

Scoop the banana cake batter into the prepared containers. For consistent portions, measure approximately 150 grams of batter per container. This recipe yields about 7 containers.

Top the batter in each container with sliced almonds. If desired, you can also add chocolate chips or other nuts.

Preheat your oven to 200°C. Once preheated, place the filled containers into the oven.

Bake at 200°C for 15 minutes.

After 15 minutes, reduce the oven temperature to 175°C and continue baking for another 20 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Once baked, carefully remove the banana cakes from the oven and let them cool completely.

If using containers with lids, cover them once the cakes have cooled. For business purposes, you can add a 'Thank you' sticker to the lid.


In a large bowl, mash the 500 grams of ripe bananas thoroughly using a fork.

Add the 3/4 cup brown sugar, 3/4 cup oil, and 2 eggs to the mashed bananas. Whisk thoroughly until all ingredients are well combined.

In a separate bowl, sieve together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In another small bowl, combine the 1/2 cup all-purpose cream and 2 teaspoons vinegar. Mix well until the mixture forms a consistency resembling sour cream.

Pour the cream and vinegar mixture into the banana mixture and stir gently to combine.

Sieve the dry ingredients directly into the wet banana mixture. Mix until just combined and the batter appears smooth. Be careful not to overmix.

Prepare rectangular aluminum containers by lining them with parchment paper cut to fit.

Scoop the banana cake batter into the prepared containers. For consistent portions, measure approximately 150 grams of batter per container. This recipe yields about 7 containers.

Top the batter in each container with sliced almonds. If desired, you can also add chocolate chips or other nuts.

Preheat your oven to 200°C. Once preheated, place the filled containers into the oven.

Bake at 200°C for 15 minutes.

After 15 minutes, reduce the oven temperature to 175°C and continue baking for another 20 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Once baked, carefully remove the banana cakes from the oven and let them cool completely.

If using containers with lids, cover them once the cakes have cooled. For business purposes, you can add a 'Thank you' sticker to the lid.
