Based in the Bay Area, WLK is Mikee and Jo — working parents of two loving and kind kids. They love sharing stories and tips at the intersection of work, life and kids.

Magic banana cake recipe

Magic banana cake recipe

I discovered this recipe by OMGChocolatedesserts when I was trying to find something to make for seniors brunch tomorrow. I believe the search terms were “ easy banana cake”. I’m so glad I found it because while I love my go-to banana cake recipe, it’s a serious multi-day labor of love. This one is going to be easy make-ahead crowd-pleaser for sure! The reason it’s “magic” is because the cake separates into two layers during baking due to gravity. Quite brilliant and qualifies for #parentoftheyearhack!

Full credit goes to OMGChocolateDesserts. I’ve done some slight adaptation, tested for doubling and included all my notes-for-dummy.  

 Ingredients for 8”x8” or equivalent 

  • 4 eggs separated (crack eggs in soerate bowl to ensure egg whites are not contaminated with egg yolks!)
  • 3/4 cup sugar
  • 2 TB brown sugar
  • 1/4- 1/2 cup unsalted butter, completely melted 
  • 1 tablespoon water
  • 1/2 cup mashed banana 
  • 1 cup flour
  • 2 cups milk  
  • 1 tsp vanilla essence

Ingredients for 9”x13” or quarter sheet

  • 8 eggs separated
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2-1 cup unsalted butter, completely melted
  • 2 tablespoon water
  • 1 cup mashed banana
  • 2 cup flour
  • 4 cups milk  
  • 2 tsp vanilla essence
  • optional: powdered sugar for dusting


  1. Pre-heat oven to 325F, rack in lower third
  2. Grease your pan. I use some of the melted butter.
  3. Beat the egg yolks and sugars until pale yellow. (I use a stand mixer)
  4. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined
  5. Mix in mashed banana just to combine.
  6. Mix in flour until thoroughly combined.  
  7. Slowly beat in the milk and vanila extract until well combined (low speed!!!) 
  8. Set aside mixture in another large bowl
  9. Wash your stand mixer really really well. Clean and dry and switch to whisk attachment.  
  10. Whisk the egg whites until stiff peaks form. 
  11.  Fold and mix in the egg whites. Use 1/3 egg whites at a time. You don’t want to completely liquify the egg white so it’s okay if you have pea sized lumps. The batter will appear very very thin. It’s okay, it’s custard!
  12.  Pour batter into pan and bake for 45-60 minutes. Start checking at the 30 min mark to make sure it’s not browning too fast. Cover loosely with a foil if needed.
  13. doneness test: toothpick test won’t work because it will be wet! Lightly jiggle your pan and make sure the middle of the cake is very barely jiggly.  
  14. Let the cake cool completely. You can serve immediately or refrigerate for 4-12h before serving.
  15. Just before cutting or serving, dust with powdered sugar.  
  16. Serving suggestion: Pre-cut cut  into little squares and place in little cupcake liners for easy serving!
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