Recipe Details
Bakesale Betty’s Renowned No-Mixer Banana Cake: A Timeless Caramelized Classic
Hailing from the beloved Bakesale Betty in Oakland, California, this iconic banana cake has rightfully earned its status as a home baker’s staple. Notably requiring no stand mixer, it delivers restaurant-quality flavor with minimal effort, making it accessible to all skill levels. Far beyond its simple presentation, the cake’s cult following—locals lining up hours before opening—speaks to its irresistible allure, even on a menu limited to pies, cookies, and a legendary fried chicken sandwich.
The Magic of Betty’s Recipe
Baker Alison Barkat (Betty herself) reimagines the classic banana bread formula by introducing a cinnamon-sugar topping and honey, elevating it to new heights. The honey imparts a subtle, deep caramelization, while the cinnamon-sugar coating crisps the surface, creating a textural contrast: a rich, golden-brown crust giving way to an exceptionally moist, tender crumb. This balance of sweetness and warmth has made it a signature dish, celebrated for its uncomplicated yet deeply satisfying profile.
Step-by-Step Recipe
Yields: 1 8-inch round cake | Prep Time: 30 minutes | Bake Time: 45–50 minutes
Ingredients (for 8-inch cake):
200g all-purpose flour (spooned and leveled)
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon (plus extra for topping, if desired)
100g unsalted butter (softened to room temperature)
150g granulated sugar (or brown sugar for deeper caramelization)
2 large eggs (room temperature)
2 ripe bananas (about 250g, peeled; soft but not mushy)
2 tbsp raw honey (or maple syrup)
Cinnamon-sugar topping: 3 tbsp sugar + 1 tsp cinnamon (for surface dusting)
Instructions
Prep Bananas: Peel ripe bananas and mash them in a bowl until smooth (no large chunks). Set aside.
Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine; this ensures even leavening and texture.
Wet Ingredients: In a large bowl, beat softened butter and sugar with an electric mixer (or wooden spoon, for manual) until pale and fluffy (1–2 minutes). Add eggs one at a time, beating well after each addition. Stir in mashed bananas and honey until fully incorporated.
Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula—stop as soon as no dry streaks remain (overmixing leads to a dense cake).
Top with Cinnamon-Sugar: Transfer batter to a parchment-lined 8-inch cake pan. Sprinkle the cinnamon-sugar topping evenly over the surface.
Bake: Preheat oven to 175°C (350°F). Place the pan on a middle rack and bake for 45–50 minutes. To test doneness, insert a toothpick into the center; it should come out clean with a few moist crumbs.
Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips
Banana Selection: Use bananas with brown spots (not overly ripe) for optimal sweetness and texture.
Butter Temperature: Softened butter (not melted) creates a tender crumb and smooth batter.
Topping Technique: The cinnamon-sugar topping caramelizes during baking, enhancing the cake’s golden exterior and aromatic depth.
This no-mixer banana cake isn’t just a dessert—it’s a testament to the power of simple, well-executed ingredients. Whether enjoyed warm from the oven or sliced with coffee, its caramelized crust and moist crumb will keep you reaching for seconds (and sharing the recipe).
Recipe adapted from Bakesale Betty’s signature offering, honoring Alison Barkat’s commitment to accessible, flavor-driven baking.