Apr 2, 2014

Plum banana cake

I keep digging this recipe. When I had that celery root left over, I even thought about using IT. Maybe next time or year...Then I thought about bananas I bought for banana cake. But I was too impatient to look for a suit-my-day-perfect recipe and I went for one that I already had it in my head...always makes things easier. Knowing that those other cakes ( Very apple and Very carrot cake) incorporated a lot of fruit/vegetable puree beautifully, apart from 2 bananas, I added a whole jar of plum preserves, the tart and dense type (and my very favorite). 

I skipped sugar all together. The two fruit flavors complemented each other beautifully. Julian (yes, the one in white tennis shoes and white slippers on the side) said the cake tasted like bananas, Hania - like plums. Well...they were both right.

Recipe adapted from Cafe Fernando
time: 15 min preparation + 55 min baking + 20 min cooling

1 1/4 cup (300 ml) plum preserves
2 large, ripe bananas
1 stick (120 g) butter, room temperature
4 eggs, room temperature
2 cups (480 ml) flour, I used whole spelt flour (= 240 g)
2 teaspoons (8 g) baking powder
1/2 teaspoon (4 g) baking soda
1/4 teaspoon (2 g) fine salt

Preheat oven to 180C/350F (fan forced function). Line with parchment paper a 28cm/11inch loaf baking form.

In a food processor with steal blades, blend preserves with bananas till smooth. In a medium bowl, sift together flour, baking powder, baking soda and salt.

In a bowl of your standing mixer equipped with a paddle attachment, on medium speed, beat butter till somewhat fluffy (3-4 minutes). Add eggs, one at the time, waiting for one to incorporate before adding another, and scarping sides and bottom of the bowl with a rubber spatula, for about 5 minutes. Mix in plum/banana. Here, I changed attachment to "whisk" and gave it good whip for about 10 seconds. I switched back to "paddle" for the next step.

With the mixer set on low speed ("stir"), incorporate flour mix just till combined (about 5 seconds). Give an extra stir with a rubber spatula to reach the bottom of the bowl. Pour the batter into the prepared form. Place it in the hot oven for 55 minutes. If the toothpick from the middle comes out dry, the cake is ready. Remove from the heat, let it cool in the form for 20-30 minutes before serving.

  • the total puree equalled about 2 1/4 cups (500 g);
  • no additional spices, zests or sugars were necessary; the preserves have a definite flavor that gave the cake the kick;
  • bananas added some depth to the taste;
  • and a coating of Nutella added even more.


  1. I would never have thought to put plums and bananas together but you make it look like they should always be together. and nutella. This looks really good!

  2. What a great combination of flavours. I bet the jam gives it a lovely flavour.

  3. What a lovely combination. I agree, you don't need sugar! Thank you for sharing. This looks heavenly.

  4. Yum! Love the flavours Ela!!

  5. I've never had plum and bananas together - it sounds like a great combo! I'll take a slice please!

  6. I'm going to make some plum preserve so that I can try this :)

  7. What a fantastic cake!!!I am drooling!
    Have a lovely day,dear Ela!

  8. The cake has turned out so moist and beautiful. Love the dark brown colour and the use of whole spelt. Excellent!

  9. A beautiful cake! So moist and delicious looking.



  10. Looks great! No sugar at all is very impressive.

  11. How funny we both did a 2 fruit baking treat in the same week. Love the idea of using plum preserves in a banana bread. Looks wonderful.

  12. Wow! so clever, I bet this is fabulous and moist. I happen to have some plum preserves, think I will be making this soon. Great combination!

  13. I love the combination of plums and banana, yum! Great pictures too!

  14. I've never really cooked or baked with plums. The plum preserve and banana combination sounds delicious though. I definitely need to try this!

  15. Taste of bananas in a cake or bread is divine; skipping sugar is great idea (scary how much sugar is in some cakes).

  16. Looks delicious! I think would it work with fresh plums.. :)