Bake A Delicious Belizean Banana Cake At Home

Belizean Johnny Cakes are a traditional dish from Belize, a small country in Central America. These cakes are often enjoyed as a breakfast treat or a snack throughout the day. The recipe includes a delightful combination of cornmeal, butter, and a touch of sweetness, resulting in a fluffy, golden-brown treat. This cake is also known as a 'journey cake', referring to its portability during long journeys. The recipe has been passed down through generations, with each family adding their unique touch. This cake is often served at celebrations and is a symbol of national pride.

In this article, we will explore the history, cultural significance, ingredients, and step-by-step process of making these delicious cakes. We will also provide tips for ensuring your cakes turn out perfectly every time. So, get ready to delight your taste buds and bring a taste of Belize into your kitchen!

Choosing the right bananas

Go for Overripe Bananas:

When selecting bananas for your cake, look for overripe bananas with lots of brown spots. The riper the banana, the sweeter your cake will be. Overripe bananas are ideal because they are softer and easier to mash, adding extra moisture to your cake batter. Their darker colour also indicates a more intense banana flavour, which is exactly what you want for a banana cake.

Avoid Green Bananas:

On the other hand, avoid using green or underripe bananas. These bananas are not yet sweet enough and will not provide the same depth of flavour as riper bananas. They are also harder and less suitable for mashing, which can affect the texture of your cake.

Quantity of Bananas:

The quantity of bananas you need will depend on the size specified in your recipe. Typically, a medium-sized banana is considered a standard measurement. However, if your recipe calls for a certain number of bananas without specifying the size, opt for medium-sized ones.

Storing Bananas:

If you don't have overripe bananas on hand, you can buy yellow bananas and let them ripen at room temperature. This can take a few days to a week, depending on the initial ripeness of the bananas. Additionally, consider building a stash of frozen overripe bananas. Peel and store them in a zip-top bag in your freezer, and thaw them at room temperature when you're ready to bake.

Alternative Options:

If you're in a pinch and need to make your banana cake immediately, you can use whatever bananas you have available. To compensate for the lack of sweetness in less ripe bananas, increase the sugar in your recipe by about 15%. You can also enhance the flavour by adding a hint of cinnamon or vanilla extract.

Mixing the batter

To make the batter for a Belizean banana cake, you'll need to follow a few simple steps. First, preheat your oven to 350 degrees Fahrenheit. Then, grab two bowls: a large one for mixing the wet ingredients and a medium one for the dry.

In the large bowl, mash your bananas. You'll need about 1 and 1/2 cups of mashed bananas, which is roughly 4 medium or 3 large ripe bananas. Make sure your bananas are nice and spotty; the riper the banana, the sweeter your cake will be. Once your bananas are mashed, stir in some melted butter.

Now, it's time to mix in the rest of your wet ingredients. Using an electric hand mixer, blend in 2 eggs, 1/2 a cup of brown sugar, 1/2 a cup of granulated sugar, 1 teaspoon of vanilla, 2 teaspoons of cinnamon, and 1 and 1/2 cups of buttermilk. Mix everything together until it's nice and combined.

In your medium-sized bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt. Whisk these dry ingredients together until they're well incorporated.

Finally, it's time to combine the wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, mixing continuously. It's important not to overmix the batter, as this can make your cake tough. Mix everything together until it's just combined, and you're ready for the next step!

Baking the cake

Now for the fun part: baking! Preheat your oven to 350°F (177°C). Grease a 9x13-inch pan with butter or margarine.

In a large bowl, mash the bananas. You'll need 1 and 1/2 cups (345g) of mashed bananas, which is about 4 medium or 3 large ripe bananas. Make sure your bananas are nice and spotty, with lots of brown spots, as the riper the banana, the sweeter your cake will be. Stir in the melted butter.

Use an electric hand mixer to mix the eggs, brown sugar, granulated sugar, vanilla, cinnamon, and buttermilk with the mashed bananas. In a separate medium bowl, combine the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix on medium-high speed until combined. Be careful not to overmix the batter, as this could result in a tough cake.

Pour the batter into your prepared pan and spread it out evenly. Tap the pan lightly on the counter to remove any air bubbles.

Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake is browning too quickly, loosely cover it with aluminium foil.

Once the cake is done, remove it from the oven and let it cool. For faster cooling, place the pan on a wire rack. If you're in a hurry, you can even place it in the refrigerator to speed up the cooling process.

Your Belizean banana cake is now ready to be frosted and served!

Making the frosting

The frosting is a key part of the Belizean banana cake, adding a creamy, sweet, and tangy layer to the dessert. Here is a step-by-step guide to making the perfect cream cheese frosting:

Ingredients:

• Full-fat cream cheese (softened to room temperature)
• Unsalted butter (softened to room temperature)
• Powdered sugar (confectioners' sugar)
• Vanilla extract
• Salt (optional)

Method:

• In a large mixing bowl, combine the cream cheese and butter. Use an electric mixer to beat the ingredients together on high speed until you achieve a smooth and creamy consistency. Make sure both the cream cheese and butter are softened to room temperature before starting to ensure a lump-free mixture.
• Add in the powdered sugar, vanilla, and a pinch of salt (if desired). Start by beating the mixture on low speed for about 30 seconds to combine the ingredients. Then, increase the speed to high and beat for an additional two minutes. The frosting should be thick and creamy.
• If you prefer a thicker frosting, you can gradually add more powdered sugar, a little at a time, until you reach your desired consistency.
• Once your cake has cooled completely, spread the frosting generously on top. For a neater finish, you can use an offset spatula to evenly distribute the frosting.
• As an optional final touch, decorate the cake with fresh banana slices.

Your Belizean banana cake is now ready to be served and enjoyed! The frosting adds a delicious cream cheese tang to the sweet banana cake, creating a unique and memorable dessert.

Frosting the cake

Before you begin, ensure that your cake is completely cooled. This is important as it provides a stable base for the frosting and prevents it from melting or becoming too soft. Place the cake in the refrigerator to speed up the cooling process if needed.

Now, it's time to make the cream cheese frosting. In a large mixing bowl, combine the butter and cream cheese. Use an electric mixer to blend these ingredients together on high speed. Continue mixing until the mixture is smooth, creamy, and free of lumps. A smooth and creamy texture is essential for easy spreading and a visually appealing finish.

Once you have a smooth base, it's time to enhance the flavour and consistency of the frosting. Add in the vanilla extract and a pinch of salt to elevate the taste. These ingredients will balance the sweetness and add a subtle depth to your frosting. Mix on low speed for 30 seconds to incorporate these ingredients evenly.

The next step is to gradually add the powdered sugar. Start by adding 3 cups of powdered sugar to the mixture. You can adjust the amount of sugar depending on your preferred level of sweetness. Use the electric mixer to beat the mixture, starting on low speed and gradually increasing to high speed. Beat the frosting for about 2 minutes. This process will ensure that the sugar is fully incorporated, resulting in a smooth and fluffy frosting.

If you find that your frosting is too thin or runny, you can add more powdered sugar, a little at a time, until you achieve the desired consistency. Conversely, if the frosting becomes too thick or difficult to spread, you can add a small amount of milk or water to thin it out.

Now, it's time to assemble your cake. Using a spatula or an icing knife, gently spread the frosting over the top and sides of the cake. Create a smooth and even layer, ensuring that the frosting is distributed evenly. If you're making a layered cake, you'll also want to add a generous layer of frosting between the cake layers.

For a simple and classic presentation, you can enjoy your Belizean banana cake as-is after frosting. However, if you want to take it up a notch, consider topping the cake with fresh banana slices. Not only will this add a pop of colour and a touch of elegance, but it will also reinforce the delicious banana flavour of your cake.

Finally, if you're not planning to serve the cake immediately, it's important to store it properly. Cover the cake tightly and store it in the refrigerator. It should remain fresh for up to 5 days. This will ensure that your Belizean banana cake stays moist and the frosting sets beautifully.

Frequently asked questions