CAMEROON BANANA CAKE RECIPE (2024)

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.

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.

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.

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!

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.

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.

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 hole has about the same amount of batter.

Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional.

Use a spoon to lightly swirl the cinnamon. Don’t mix it. Just turn it in a little so it looks more appealing.

Bake in the preheated oven for about 20 minutes or until an inserted toothpick comes out clean.

Now give me one good reason why you wouldn’t want to make this.

Update! Watch me making Cameroonian Banana Cake on YouTube!

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