{"id":259366,"date":"2025-05-27T07:48:30","date_gmt":"2025-05-27T07:48:30","guid":{"rendered":"https:\/\/som2nypost.com\/recipes\/category-a-b\/baking-category-a-b\/my-best-banana-cake-recipe\/"},"modified":"2025-05-27T07:48:30","modified_gmt":"2025-05-27T07:48:30","slug":"my-best-banana-cake-recipe","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=259366","title":{"rendered":"My Best Banana Cake Recipe"},"content":{"rendered":"


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\n\t\t\t\tBaking gets better when you subscribe<\/span>\t\t\t\t<\/p>\n

Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

This post is a complete redo of the Fruit Basket Banana Cake originally posted on May 11, 2015. It features a completely updated recipe, new photography and ton of new information to ensure your success. <\/em><\/p>\n\n

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Why Butter and Oil?<\/h2>\n

While most cakes use one or the other there are definite benefits to using both. The butter is used for flavor while the oil is used to keep the cake moist. <\/p>\n

When I had my bakery, I thought I had to use butter cakes since we were upscale. The problem was they dry out faster than those made with oil, such as chiffon cakes. However, combining the two makes a perfectly balanced cake – flavor and longevity. <\/p>\n

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The Caramelized Pineapple Filling<\/h2>\n

This recipe starts with fresh pineapple. I was astounded by the high price of fresh pineapple chunks at my grocery store and quickly switched to a whole fresh pineapple which was about a third of the price. I’m going to show you how easy it is to clean and cut the pineapple in just a few minutes.<\/p>\n

It is important use underripe but not totally green pineapple because they don’t exude as much juice as ripe pineapple when caramelized. Larger chunks are also recommended so they don’t break down when caramelizing. <\/p>\n

One of my favorite ingredients, Golden Syrup, is used to ensure the syrup doesn’t granulate and become grainy as it can if just sugar is used. There are several brands of Golden Syrup but Lyle’s Golden Syrup<\/a> is the one I prefer and is easily found on Amazon or in International Food Stores. <\/p>\n

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The Uncooked Fresh Strawberry Topping<\/h2>\n

Have you ever marveled at the glossy fresh fruit toppings<\/strong> in stores and wondered how they did it? It’s Instant Clearjel!<\/strong> Using Instant Clearjel is easy way to thicken fresh fruit without cooking it which I believe changes its taste. I’m not a fan of using strawberry jello as it uses artificial flavors which tastes – well, artificial. While I usually go to Amazon for a lot of products, I find their offerings for this product confusing and use Nuts.com<\/a> to purchase this. Whatever you decide to use make sure it is INSTANT.<\/p>\n

There are two types of Clearjel<\/strong> so it is important to use the correct one. Clearjel has to be cooked<\/strong> to gel and breaks down if frozen and thawed, Instant clear gel does not.<\/strong> It can be frozen and thawed with the item kept in tact. I have used it in several recipes including: Almost No Bake Strawberry Pie <\/a>which has detailed information on the two types of gel, and the naturally gluten free Lemon Strawberry Cake<\/a>.<\/p>\n

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My Mistake When Finishing the Cake<\/h2>\n

I made a rookie mistake and should have known better. I often freeze the layers of a cake before assembling to make it easier or when made ahead. However, they should be thawed to where only the edges remain a bit firm<\/strong>. Consequently, after the cake was assembled the top layer of whipped cream poked out because the cake settled when thawed. So the lesson here is don’t do this.<\/p>\n

Also, if making this the day before, the strawberries can bleed into the whipped cream.<\/strong> So finish the cake with whipped cream. Then make the strawberries as called for, putting them in a bowl and covering with plastic wrap. Add to the middle of the cake shortly before serving if you don’t want them to bleed.<\/strong><\/p>\n

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What Makes this Banana Cake Special <\/h2>\n