1. Prep Work
Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking dish with parchment paper.
2. Beat the Egg Whites
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Mix the Yolks and Sugar
In a large mixing bowl, beat the egg yolks and sugar until light and fluffy (about 2–3 minutes). Add the melted butter, mashed bananas, and vanilla extract. Mix until combined.
4. Add the Flour and Milk
Gradually mix in the flour, then slowly pour in the lukewarm milk, whisking until smooth. The batter will be thin — that’s normal.
5. Fold in Egg Whites
Gently fold in the beaten egg whites a third at a time. The batter will appear lumpy and uneven — don’t overmix.
6. Bake the Magic
Pour the batter into your prepared pan and bake for 50–60 minutes, or until the top is golden and doesn’t jiggle when lightly shaken.
7. Cool & Chill
Let the cake cool completely, then refrigerate for at least 2–3 hours. The layers will set beautifully as it chills.
To Serve
Dust with powdered sugar, top with banana slices or a dollop of whipped cream, and slice into squares. Serve chilled or slightly warm — either way, it’s heavenly.
Tips & Variations
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Mix in chopped nuts (like pecans or walnuts) for crunch.
- Use almond milk or coconut milk for a dairy-light version.
Banana Magic Cake is the kind of dessert that feels like it came from your grandma’s kitchen — warm, soft, and full of comfort. One batter, three layers, endless smiles.
Want me to write a printable or German version of this recipe too?