CAMEROON BANANA CAKE RECIPE

Posted ByPrecious

4.84 from 6 votes

Published Feb 07, 2018

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I grew up eating this insanely good Cameroon banana cake. It is the perfect way to use up overripe bananas and the taste is out of this world.
Basket of Cameroon banana cakes.

I had really ripe bananas sitting idle in my fridge. So what was I supposed to do? I made banana cake! This Cameroon banana cake recipe is literally the bomb.com! All you need is a couple of ripe bananas and a few basic ingredients then you’ll be in banana cake heaven.

Cameroon banana cake, partially crumbled.

 

This cake is one very much hawked snack in Cameroon. Back in the day, I would drool over the aroma that emanated from “Mami Banana Cake’s” transparent commercial bucket. Now that I can make mine, my heart is at peace.
Banana cupcakes are also known as banana bread when baked in a loaf pan. In the western world, these are known as banana muffins. They are great for breakfast and so easy to make. You only need one bowl for mixing all the ingredients. I’m not a fan of mixing many things in different sizes of bowls when cooking so this really works for me. It is pretty quick and easy to make!
To make this banana deliciousness you need 2 large ripe bananas that are turning black, pitiable and feeling dejected because nobody wants to eat them.
Bananas that are starting to brown.

Very ripe bananas will give you the best results: intense banana flavour and great texture. I added a few shakes of cinnamon to each cupcake to give a little twist to this recipe. However, you don’t have to do this. You could add regular ole nutmeg to the whole batter.

This makes a perfect foodie gift for someone you love. You could even make some to appreciate a mother this Mother’s Day!
Cameroon banana cakes on a washcloth in a basket.
I love these cupcakes because they get ready in no time and they are so delicious! It’s the perfect thing to make when I am having a lazy foodie day. I love you with my heart, banana cupcakes.
Cameroon banana cakes in the shape of a heart.

Banana Cake Recipe

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 cupcakes

Ingredients

2 large bananas (or 3 small bananas)
A quarter cup of vegetable oil
2 large eggs
A quarter cup of sugar
Half teaspoon baking soda
Half teaspoon baking powder
Half teaspoon cinnamon powder or nutmeg (optional)
One and a half cups of flour
A pinch of salt

Directions

Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).

Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.

Banana and liquid in a mixing bowl.
Now crack open your eggs and dump in.
Eggs in a mixing bowl with a banana mixture.
Pour in the vegetable oil.
Vegetable oil pouring into a mixing bowl.
Give that a really good mix.
Spoon in a mixing bowl of wet ingredients.
Now my friend, throw in flour, sugar, salt, baking powder and baking soda.
Pile of dry ingredients in a bowl of wet ingredients.
Now mix until everything is in harmony.
Spoon stirring a bowl of batter.
Fill your prepared baking tin with the batter trying to make sure each hole has about the same amount of batter.
Muffin pans full of banana cake batter.
Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional.
Banana cake batter topped with cinnamon.
Use a spoon to lightly swirl the cinnamon. Don’t mix it. Just turn it in a little so it looks more appealing.
Muffin pan full of banana cake batter swirled with cinnamon.
Bake in the preheated oven for about 20 minutes or until an inserted toothpick comes out clean.
Muffin pans full of Cameroon banana cakes.
Now give me one good reason why you wouldn’t want to make this.
Update! Watch me making Cameroonian Banana Cake on YouTube!

YouTube video

 

 

Cameroon banana cake recipe - the best

Cameroon Banana Cake Recipe

4.84 from 6 votes
This is Cameroon Banana cake as I enjoyed while growing up. It is great for snacking, breakfast, parties or for entertaining guests. It is also a great way to use up overripe bananas. Hope you enjoy this recipe!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 cupcakes
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Ingredients  

  • 2 large bananas or 3 small bananas
  • 1 1/2 cups flour
  • 1/4 cup of vegetable oil
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon powder or nutmeg optional
  • A pinch of salt

Instructions 

  • Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).
  • Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.
  • Now crack open your eggs and dump in.
  • Pour in the vegetable oil. Give that a really good mix.
  • Now my friend, throw in flour, sugar, salt, baking powder and baking soda. Now mix until everything is in harmony.
  • Fill your prepared baking tin with the batter trying to make sure each cup has about the same amount of batter fill each to about 2/3rd.
  • Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional.ย Use a spoon to lightly swirl the cinnamon. Don't mix it. Just turn it in a little so it looks more appealing.
  • Alternately add half a teaspoon of ground nutmeg when adding the flour and other dry ingredients.ย 
  • Bake in the preheated oven for about 20 minutes or until a toothpick inserted in one of the cakes comes out clean.

Notes

If you wish, you could use this same recipe and bake one large cake. It should bake well in a 9-inch pan.ย 

Nutrition

Calories: 175kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 292mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

Additional Info

Course: Snack
Cuisine: Cameroonian
Calories: 175
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

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About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

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52 Comments

  3. I have missed this,infact aunty Pre am dki g this tomorrow.Ur recipe is much more easier…the one bowl tip just awwwwww.

    Reply

  4. hi preciois, jst tried d cameroon banana cake n it really tasted nice but d only problem is dt its nt fluffy like a cake……cld it b bcos i dint use baking soda? i used only baking powder

    Reply

    1. Hello Nafisah, you absolutely need baking soda in this recipe. That’s what makes the cake light and fluffy.

      Reply

  9. That's a great idea, Chinelo. I should try the rolled oats version.
    Thanks for stopping by!

    Reply