I’ve baked a lot of cakes in my life, but this banana bread cake always wins. The way the bananas melt into the batter makes the whole kitchen smell like a hug. I love how it turns those too-soft bananas that we usually forget on the counter into something we can’t stop slicing. This version fits right into banana dessert recipes we can trust. It feels a little fancy, even if you pull it out of a trusty old pan, like the ones in Le Creuset recipes. I’ve shared it with friends who know Filipino cuisine and Irish cuisine traditions, and they all say it reminds them of home in some way. That’s the magic. If you’ve been hunting for a banana bread cake recipe that feels a bit Spanish cuisine inspired, with its simple comfort, this one might be it. Bake it once, and you’ll probably come back to it whenever you’ve got ripe bananas waiting.