Monday, August 10, 2020

Anthill banana cake and something new in our house

Bolo formigueiro de banana

These are insane times we are living in – and in Brazil, for more reasons than the pandemic only – and many things are changed. However, I’ll tell you about something small, but important to me: my husband has discovered the joy of having a slice of cake in the middle of the afternoon. He was never fond of sweets and never tried my baked goods or desserts, but nowadays he asks me to bake a cake, or cookies, so he can take a break between lunch and dinner and enjoy something sweet with his espresso.

It might seem silly, but for me it was a very nice surprise, in these crazy days. 

Therefore, I have been baking once a week, a cake or sometimes cookies, and he looks at me with those Puss in Boots’ eyes asking if he can have something delicious with his coffee. :) My heart is filled with joy.

One of the cakes I baked recently was the one I bring you today, a banana cake with chocolate sprinkles as the Brazilian anthill cake. I had to adapt the recipe to yield a small cake since I had only 1 ripe banana at home. The cake turned out moist, tender and perfumed the entire apartment while it was in the oven. 

Bolo formigueiro de banana

Anthill banana cake

adapted from this recipe


1 large very ripe banana (150g/5oz weighed before peeling)

2 eggs, room temperature

65g light brown sugar

100ml vegetable oil – I used canola

1 teaspoon vanilla extract

185g all purpose flour

1 ¾ teaspoons baking poder

½ teaspoon ground cinnamon

pinch of salt

3 tablespoons chocolate sprinkles

Preheat the oven to 180°C/350°F. Lightly brush with vegetable oil a small loaf pan - 22x10cm, 4 ½ cups capacity – line it with baking paper and brush the paper as well.

In a medium bowl, mash the banana with a fork. Add the eggs, sugar, oil and vanilla and whisk well. Add the flour, baking powder, cinnamon and salt and fold with a spatula – do not overmix or the cake will turn out tough. Stir in the chocolate sprinkles. Pour into the prepared pan and smooth the top. Bake for about 40 minutes or until golden and risen and a skewer inserted in the center of the cake comes out clean.

Cool in the pan over a wire rack for 20 minutes, then carefully unmold using the paper as guide. Transfer to the rack and cool completely.

Serves 6-7 slices

1 comment:

Anonymous said...

Hi Patricia
Such a lovely afternoon tea treat with your husband! The cake sounds delightful!

Leen from Melbourne, Australia

Related Posts with Thumbnails