There’s something quietly satisfying about slipping away for a moment with a slice of soft, moist banana cake that doesn’t scream for attention but invites you to savor every bite. This Korean Aesthetic Banana Cake captures that feeling perfectly. It’s the kind of cake that feels elegant without trying too hard—the texture tender, the sweetness gentle, like the kind of afternoon treat you didn’t expect to fall for but now can’t stop thinking about.
Last weekend, I baked this cake as a spontaneous break from a busy day. I remember setting the timer and then getting distracted by a phone call that lasted somewhere between five and ten minutes—long enough that I worried the cake might overbake. But when I finally pulled it out, the golden crust was just right, and the aroma of bananas and vanilla filled the room. I sliced it unevenly, which is how I usually do, and paired it with a cup of barely sweetened tea. The crumb was so delicate, it practically melted on my tongue. It’s not flashy, but it’s the kind of simple comfort that lingers.
- Light and tender crumb that feels like a gentle hug, not a sugar rush.
- Subtle vanilla and banana flavors that blend effortlessly, perfect for a calming afternoon.
- Moist texture thanks to sour cream—though it means you’ll want to enjoy it within a few days.
- It’s simple—and that’s kind of the point. No complicated frosting or fuss, just honest cake.
If you’re worried about getting the right pan or having all the right tools, don’t be. This cake is forgiving, and any standard round pan will do. It also pairs wonderfully with light teas or coffee, making it an easy choice when you want a little something without going overboard. For a twist, I’ve tried swapping in yogurt instead of sour cream, but the texture shifts a bit. Adding chopped nuts or a sprinkle of cinnamon could be interesting too, although I haven’t tested those fully.
Print
Korean Aesthetic Banana Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
A soft and moist Korean-style banana cake with a delicate crumb and subtle sweetness, perfect for an elegant afternoon tea or dessert. This cake features ripe bananas, light vanilla flavor, and a tender texture that embodies the minimalist and refined Korean aesthetic.
Ingredients
3 ripe bananas, peeled and mashed
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) 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, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the mashed bananas to the wet mixture and mix until combined.
Alternately add the dry ingredients and the milk to the banana mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition.
Fold in the sour cream gently with a spatula until the batter is smooth and uniform.
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 of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack and let it cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Usually, I bake this cake in a simple oven without fussing over temperature quirks, and it turns out well. Serving it warm with a little butter or cooled alongside fruit preserves feels just right. Sometimes, I even toast the slices lightly—it’s not traditional, but I like the extra crunch contrasting with the softness. If you want to get creative, a drizzle of honey or a dusting of powdered sugar adds a little flair without stealing the spotlight.
FAQ
Can I use overripe bananas?
Yes, the riper the better. They add natural sweetness and moisture.
How long will this cake stay fresh?
Stored properly at room temperature, it keeps for two days, but refrigeration or freezing extends that.
Is the cake dense?
Not at all. It’s soft and airy, but still moist, thanks to the sour cream and careful mixing.
Can I make it vegan?
I haven’t tried, but swapping eggs and dairy would need some experimentation.
Give this cake a try when you want an understated sweet treat that feels like a little pause in your day. It’s the kind of recipe you’ll pull out when you want something familiar yet a bit special.