There’s something about the way this Korean Aesthetic Banana Cake settles on the tongue that makes it perfect for those slow afternoons when you just want a little comfort without fuss. I first tried making it on a rainy weekend, the kind where the light outside dims just enough to make you crave something soft and soothing. The kitchen filled with a gentle vanilla and banana aroma, and I couldn’t help but sneak a small crumb before the cake had fully cooled—probably not the best idea, but it was just too tempting.
What I love most is how the cake’s crumb feels delicate yet moist, never dry or heavy. It’s the kind of cake that pairs beautifully with a light cup of tea, maybe jasmine or a subtle green. And while it’s sweet, it’s not overwhelming, which means you can enjoy a slice without that sugar crash afterward. I usually serve it with a sliver of butter or a drizzle of honey, though sometimes I skip extras and just savor the pure flavor—the simplicity is kind of the point here.
- The cake offers a tender, airy crumb that feels almost like a little cloud on your plate.
- Its sweetness is subtle, making it ideal for those who prefer desserts that aren’t too sugary.
- The baking process is straightforward—no complicated steps, just gentle mixing and patience.
- It’s simple—and that’s kind of the point. This cake isn’t about flashy toppings or intense flavors, but about quiet, understated satisfaction.
If you’re worried about equipment, no need to stress. A basic oven and a round cake pan are all you need to bring this beauty to life. When it comes to serving, I like to keep things minimal—just a cup of tea or coffee nearby. Sometimes, I experiment by adding a sprinkle of toasted nuts on top or a light dusting of powdered sugar, but honestly, the cake’s charm shines best on its own.
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Korean Aesthetic Banana Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
A moist and fluffy banana cake inspired by Korean aesthetics, featuring a delicate crumb and subtle sweetness, perfect for afternoon tea or dessert.
Ingredients
3 ripe bananas, mashed
200 grams all-purpose flour
150 grams granulated sugar
2 large eggs
120 milliliters vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
60 milliliters buttermilk
50 grams unsalted butter, melted
1 tablespoon honey
Instructions
Preheat the oven to 175°C (350°F). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, combine the mashed bananas, granulated sugar, and vegetable oil. Mix well until smooth.
Add the eggs one at a time to the banana mixture, beating well after each addition.
Stir in the vanilla extract and buttermilk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the melted unsalted butter to the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and brush the top with honey while still warm to add a subtle glaze and shine.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: Using a standard 8-inch pan works just fine, and there’s no need for fancy gadgets here. If you want a bit of extra moisture, a dab of butter on a warm slice is lovely, or try a small spoon of cream or yogurt on the side for a tangy contrast. Some days I’ve tossed in a handful of chopped walnuts or a sprinkle of cinnamon—though I haven’t tested all these variations, so your results might vary. Also, if you want to give it a slight twist, swapping buttermilk for regular milk works, but the texture might be just a touch less tender.
FAQ
Can I use overripe bananas? Absolutely, the riper the bananas, the more intense the flavor. Just watch out for too much moisture that might affect the texture.
Is this cake suitable for freezing? Yes, it freezes nicely wrapped tightly, and thawing at room temperature keeps it soft.
What’s the best way to store leftovers? An airtight container at room temperature for a couple of days is perfect, but refrigeration extends freshness.
Can I make this cake dairy-free? You could try substituting the butter and buttermilk, but I haven’t fully tested alternatives, so results might differ.
Give this Korean Aesthetic Banana Cake a try the next time you want something quietly satisfying that feels like a gentle hug on your plate. Don’t forget to save it for later or print it out when you’re ready to bake—this cake deserves a spot in your recipe collection.