Banana Corn Flake Cake Recipe

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Why You’ll Love This Recipe

  • Combines the comforting taste of bananas with the crunch of cornflakes.
  • Easy to make with simple pantry ingredients.
  • Perfect for breakfast, brunch, or as a sweet snack.
  • The cashews add a nutty richness that enhances the flavor.
  • A great way to use up overripe bananas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe banana
  • 2 cups cornflakes
  • ½ cup whipped butter or ghee
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coarsely chopped cashews

Directions

  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. In a mixing bowl, whisk together the wheat flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, cream the butter (or ghee) and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the mashed banana until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the cornflakes and chopped cashews.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool before slicing and serving.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes

Variations

  • Chocolate Twist: Add ½ cup of chocolate chips for a chocolaty treat.
  • Nut-Free Version: Omit cashews if you prefer a nut-free cake.
  • Spiced Flavor: Add 1 teaspoon of cinnamon or nutmeg for extra warmth.
  • Gluten-Free: Use a gluten-free flour blend instead of wheat flour.

Storage/Reheating

  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheat in the microwave for 10-15 seconds for a warm and soft texture.

FAQs

1. Can I use all-purpose flour instead of wheat flour?

Yes, all-purpose flour can be used, but wheat flour adds a richer texture and flavor.

2. Do I need to crush the cornflakes before adding them?

No, you can add them as they are for a nice crunch.

3. Can I use honey instead of sugar?

Yes, but reduce the quantity slightly as honey is sweeter than sugar.

4. What can I substitute for butter or ghee?

You can use coconut oil or vegetable oil for a dairy-free option.

5. Can I make this cake without eggs?

Yes, replace each egg with ¼ cup of unsweetened applesauce or mashed banana.

6. Can I use other nuts instead of cashews?

Yes, almonds, walnuts, or pecans would work well too.

7. How do I make this recipe vegan?

Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and a non-dairy sweetener.

8. Can I bake this as muffins instead of a cake?

Yes, divide the batter into muffin cups and bake for 20-25 minutes.

9. What’s the best way to mash bananas for this recipe?

Use a fork or potato masher to mash ripe bananas until smooth.

10. How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean, the cake is ready.

Conclusion

This Banana Corn Flake Cake is a delicious twist on a classic banana cake, with a delightful crunch and nutty richness. It’s easy to make, versatile, and perfect for any time of the day. Try it out and enjoy a slice of nostalgia with every bite!

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Banana Corn Flake Cake Recipe

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  • Author: Isabella
  • Total Time: 45-50 minutes
  • Yield: 8-10 slices
  • Diet: Vegetarian
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Description

This Banana Corn Flake Cake is a unique and delicious twist on classic banana cake, featuring the crispy crunch of cornflakes and the nutty richness of cashews. Made with wholesome wheat flour and ripe bananas, this easy-to-make cake is perfect for breakfast, snacks, or dessert. A great way to use up overripe bananas, this moist and flavorful cake will become a family favorite!

Ingredients

  • 2 cups wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe banana
  • 2 cups cornflakes
  • ½ cup whipped butter or ghee
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coarsely chopped cashews

Instructions

  • Preheat oven to 350°F (175°C) and grease a baking pan.
  • In a bowl, whisk together wheat flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, cream butter (or ghee) and sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Stir in mashed banana until combined.
  • Gradually mix in dry ingredients until just combined.
  • Fold in cornflakes and cashews.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool before slicing and serving.

Notes

  • For extra sweetness, drizzle with honey or caramel sauce.
  • Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.
  • Freeze individual slices for up to 3 months and reheat in the microwave for 10-15 seconds before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American, Fusion

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