Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Banana Cake

Banana cake from Erken's Stor kokebok 1914: a butter cake of 160 g butter, 200 g sugar, 2 eggs, 1.5 dl milk, 200 g flour and baking powder, baked in a loaf pan and decorated with split bananas and cream or meringue.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 524 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Cakes for dessert" in Stor kokebok (1914). In 1914 bananas were a new and exotic item in Norway, and the recipe shows how imported fruit found its way into the middle-class dessert home.

How to make it

  1. 1

    Preparation

    Heat the oven to 175 °C (345 °F). Grease a loaf pan well and dust it with flour or dried breadcrumbs.

  2. 2

    Make the batter

    Cream the butter and sugar until white and fluffy. Add the milk and the beaten eggs, and finally blend in the flour with the baking powder stirred into it.

  3. 3

    Bake the cake

    Pour the batter into the pan and bake the cake for about 30–40 minutes, until it is baked through and a cake tester comes out clean.

  4. 4

    Decorate

    Split the peeled bananas lengthwise in two and lay them over the cooled cake. Decorate with whipped cream or with meringue lightly browned in the oven.

  5. 5

    Variation

    The cake can also be split lengthwise in two and filled with banana purée.

Changes from the original

Measures are converted to modern units (deciliters, grams, teaspoon/tablespoon). "Pande" is interpreted as a loaf pan, and the baking temperature and time are specified for a modern oven. Otherwise unchanged.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 524) → 1949 (korrekturlest, s. 607)~29% av teksten endretfjernetlagt til
160 gr. smør 200 gr. sukker 2 egg 1 1/2 1¼ del. melk 200 gr. hvetemel 2 1/2 teske 2½ teskje bakepulver 4 bananer 1/4 ½ l. krem marengs. Smør og sukker røres hvitt; tilsæt tilsett melken og de vispede egg og melet, hvori bakepulveret er utrørt. Haves Has i godt smurt og strøet avlang pande, strødd rund form, stekes i ca. 1/2 ½ time. De rensede bananer deles langs efter i to og lægges legges over kaken; pyntes med marengs eller krem. Kaken kan deles i to og fyldes fylles med bananpuré.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long and how is the banana cake baked?
The batter goes into a well-greased and dusted loaf pan (loaf/pound cake) and bakes for about 1/2 hour. Count around 75 minutes total including mixing and decorating.
How is the cake decorated?
The bananas are cleaned and split lengthwise in two and laid over the cake. Then it is decorated with meringue or cream (1/4 liter cream in the recipe).
Can the cake be filled?
Yes, according to the recipe the cake can be split in two and filled with banana purée.
How much baking powder and flour go into the batter?
200 g wheat flour with 2 1/2 teaspoons baking powder stirred into the flour. Otherwise 160 g butter, 200 g sugar, 2 eggs, and 1 1/2 deciliters milk.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!