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Bolo de Banana e Passas

BRAZIL

Banana & Raisin Cake

SUBMITTED BY

Kenya

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What’s even better than a moist, delicious banana cake? Kenya says, “Raisins of course!”.

Bolo de Banana e Passas (banana and raisin cake) is a comforting homemade dessert found in kitchens across Brazil. Known for its moist texture, warm spices, and natural sweetness from ripe bananas, this cake reflects the country’s tradition of simple, resourceful baking. The addition of raisins gives the cake bursts of sweetness and a chewy texture that perfectly complements the soft banana crumb.

While Brazil is famous for desserts like brigadeiro and pudim, everyday cakes like banana cake hold a special place in Brazilian food culture. These cakes are commonly served with coffee during the afternoon café da tarde, a cherished Brazilian snack time.

The Arrival of Bananas and Sugar in Brazil

Bananas have been cultivated in Brazil for centuries, arriving during the colonial period through Portuguese trade routes. The tropical climate allowed banana plants to thrive, making them one of the country’s most abundant fruits. As bananas became a staple ingredient, cooks began incorporating them into breads, cakes, and sweets.

Sugar also played a central role in Brazilian culinary history. During the colonial era, Brazil became one of the world’s largest sugar producers. With sugar widely available, sweet baked goods became common in households and bakeries. Combining bananas with sugar in cakes was a natural culinary evolution, creating desserts that were both affordable and flavorful.

The Role of Raisins in Brazilian Baking

Raisins, known in Portuguese as passas, were introduced to Brazilian cuisine through European culinary traditions. Portuguese settlers frequently used dried fruits in breads and desserts, a practice that spread throughout Brazil. Over time, raisins became a common ingredient in cakes, holiday dishes, and savory rice preparations.

In bolo de banana, raisins serve several purposes. First, they add concentrated sweetness that complements the natural sugars in ripe bananas. Second, their chewy texture contrasts beautifully with the soft cake crumb. Finally, raisins help keep the cake moist, absorbing some of the batter while baking and releasing subtle fruity flavor throughout the cake.

Spices That Define the Flavor

The warm spice profile of bolo de banana e passas reflects the influence of European and colonial-era baking traditions. Cinnamon is the most essential spice, pairing naturally with bananas and raisins. Some recipes also include cloves and nutmeg, which add depth and complexity to the flavor.

These spices became popular in Brazil through global trade networks during the colonial period. Today, their combination with bananas and raisins creates a cake that feels both traditional and comforting.

A Cake Made for Coffee and Conversation

Today, bolo de banana e passas remains a beloved homemade cake throughout Brazil. Its ingredients are inexpensive, easy to find, and deeply familiar. The raisins add a nostalgic touch, reminding many Brazilians of family kitchens and afternoon gatherings.

Served with a cup of strong Brazilian coffee, this banana and raisin cake continues to represent the warmth and simplicity of traditional Brazilian home baking.

Bolo de Banana e Passas

Servings 12
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Equipment

  • bundt pan

Ingredients
  

  • 4 ripe bananas
  • 2 cups flour
  • 1½ cups sugar
  • 2 large eggs
  • ½ vegetable oil
  • ⅓ cup whole milk
  • 1 Tbsp ground cinnamon
  • 1 tsp ground cloves optional
  • ½ tsp ground nutmeg optional
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup black raisins more or less as preferred
  • butter & flour for preparing cake pan

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease a 9-inch (24 cm) bundt-style cake pan with butter. Dust with flour, shaking off any excess over the sink.
  • In a medium bowl, sift together the flour, sugar, cinnamon, cloves and nutmeg (if using), baking powder, and baking soda. Mix well and set aside.
  • Peel the bananas and mash them with a fork in a large bowl. Add the oil and eggs and whisk well with a wire whisk until combined.
  • Mix in the raisins. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, mixing until the batter is smooth.
  • Pour the batter into the prepared pan and bake for approximately 35 minutes. To check if it’s done, insert a toothpick; if it comes out clean, the cake is ready. If not, bake for a few more minutes.
  • Remove from the oven and let it cool before unmolding. To unmold, carefully run a thin knife or small spatula around the edges. Place a plate over the pan and flip it quickly.
  • Serve and enjoy!
Course: Dessert
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.