Did you know that they have over seven types of bananas on the islands of Sao Tome and Principe? Seriously if you like bananas you will fall in love with this recipe.
We enjoyed the Sao Tome banana bolo as our dessert to end our International Cuisine meal. We loved it with a nice cup of coffee. Did you know that they grow coffee on the tiny two-island nation? They also grow cocoa, this Sao Tome banana bolo would also be wonderful with a scoop of either chocolate or vanilla ice cream. Enjoy!
I am curious had you ever heard of this country called Sao Tome and Principe? Please let me know in the comments below.
I used this fluted cake tin to make it, and came out gorgeous.
If you would like to learn more about the beautiful tiny two-island nation be sure to check out “Our Journey to Sao Tome and Principe”. There you will also find more delicious recipes like Clams in Port Wine and a scrumptious sausage sandwich.
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Sao Tome and Principe Banana Bolo (Banana Cake)
For the Batter
- 1 1/2 cups all-purpose flour sifted
- 2 tsp baking powder sifted
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temp
- 1 cup sugar
- 1 Tablespoon pure vanilla extract
- 2 large eggs at room temp
- 1/2 cup whole milk
- 1/4 tsp lemon juice
For the Topping
- 4 Tbsp unsalted butter cut in small pieces
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp pure vanilla extract
- 2 ripe bananas peeled sliced diagonally 1/4 inch thick
- Preheat oven to 350º F.
- Place rack in the center of the oven.
- Grease a 9 inch cake pan with butter or a non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, and the salt.
- Using an electric mixer, beat the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Add the egg yolks, one at a time, mixing well after each one.
- Add the flour mixture, then some milk then repeat until flour mixture and milk is used up.
- Next, prepare the topping (caramel).
- To prepare the cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved . Without stirring, continue cooking for a few more minutes or until bubbles start to form around the outside edges of the mixture and the sugar begins to caramelize.
- Then remove from heat, add the vanilla, and stir.
- Pour into a greased cake pan. Evenly arrange the sliced bananas on top of the caramel.
- In a separate bowl, whisk the egg whites at low speed until frothy. Add the lemon juice.
- Then, beat increasing the speed gradually to high until the whites form a firm peak.
- With a large rubber spatula gently fold the beaten egg whites into the cake batter.
- Pour the batter into the caramel and banana lined cake pan. Smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven.
- Place on a wire rack to cool for approximately 10 minutes. Run a knife around the edge of the pan. Invert the banana cake onto a serving plate. Serve the Banana cake warm.