‘Genius’ boiling technique behind easiest-ever banana cake

Take this Boiled banana cake, for example – the name alone raised so many questions: “How do you boil bananas?” “How do you boil a cake?” “Is this a variation on a boiled fruit pudding?”

Then when opening the recipe and seeing the first ingredient is margarine, it creates even more questions – like “what even is margarine?”

Should you use margarine or banana in boiled banana cake?

Luckily, I have food experts like recipe creator Amira to call on for answers.

Firstly, Amira says that margarine (which is a combination of vegetable oils and water) and butter can have very different results in baking, however, in this recipe you can use butter if you prefer.

The recipe was likely created back when margarine was a popular baking ingredient both due to its cheaper price and the idea that it was healthier.

What is the cooking technique behind boiled banana cake?

Next, Amira has a great explanation for the novel technique in this Boiled banana cake.

According to Amira, “bringing the mixture to the boil allows it to combine easily without needing to overmix the batter”.

The genius boiling technique is also the reason that this amazing cake uses a large saucepan but no bowls or mixers: simply boil, mix and bake!

What is the science behind boiled banana cake?

Plus there’s a clever ingredient in this recipe that works its magic: it’s bicarbonate of soda.

The science between bicarb and bananas is pretty fascinating, as Amira explains: “Even though bananas taste sweet, they are naturally acidic, and very ripe bananas (which are best for baking) are even more acidic due to the breakdown of starches into sugars.

“Bicarbonate of soda neutralises some of this acidity, creating a more balanced flavour.”

And the MVP ingredient bicarb doesn’t just improve the flavour, it also changes the texture of the cake.

“Bananas also add significant moisture to cake batter, which can result in a heavy, soggy texture,” she says.

“When bicarb is heated during the boiling process and then again during baking, it releases carbon dioxide gas.

“This creates bubbles throughout the cake mixture, giving the finished cake a light, airy texture rather than being dense and heavy.

“The bicarb also helps break down some of the banana’s natural fibres, creating a more tender crumb rather than a mushy texture.”

So the ingredients and method work together in this cake to keep the flavour high and the effort low.

What do Australian Best Recipes users say about this cake?

With this combination of a totally easy method and excellent texture, it’s no wonder this clever cake has a small list of ingredients, but a big list of fans. Here’s what Australian Best Recipes users say:

“I don’t usually like banana cake but this is soooo delicious” – martlew

“So quick and easy, and the end result was a deliciously moist cake.” -amie1

“This is my favourite banana cake on this site. It is moist and the texture is lovely.” -Mollygirl