Description
This foolproof Banana Cake recipe produces a moist and flavorful banana loaf that’s perfect for breakfast, snacks, or dessert. Made with simple ingredients like ripe bananas, butter, sugar, eggs, and self-raising flour, it’s easy to prepare and bake to golden perfection. The cake is soft inside with a subtle sweetness from the mashed bananas, making it a delightful treat for all occasions.
Ingredients
Scale
For the Banana Loaf:
- Butter for greasing the tin
- 75 g unsalted butter, melted
- 100 g caster sugar
- 2 medium free-range eggs
- 225 g self-raising flour
- 3 large very ripe bananas, peeled and mashed
Instructions
- Preheat Oven: Begin by preheating your oven to 180°C (350°F). Prepare a loaf tin (approximately 23x13cm) by greasing it thoroughly with butter or lining it with baking paper to prevent sticking.
- Mix Ingredients: In a mixing bowl, break in the eggs. Add the melted butter, caster sugar, self-raising flour, and the mashed ripe bananas. Mix all these ingredients very well, either by hand using a spoon or with an electric mixer, until you achieve a smooth, consistent batter.
- Transfer to Tin: Spoon the batter into the prepared loaf tin, smoothing out the surface with the back of a spoon to ensure even cooking and a neat finish.
- Bake the Cake: Place the loaf tin in the preheated oven and bake for 40 to 50 minutes. The cake is done when the top turns golden brown, and a knife or skewer inserted into the center comes out clean without any wet batter clinging to it.
- Cool and Serve: Once baked, allow the cake to cool in the tin for 10 to 15 minutes to firm up slightly. Carefully turn the cake out of the tin onto a wire rack or plate to cool completely before slicing and serving.
Notes
- Ripeness of bananas: Use very ripe bananas for optimal sweetness and texture. Avoid green or firm bananas as they won’t blend well or provide the same flavor.
- Type of tin: A standard loaf tin measuring about 23×13 cm (approximately 900g or 2 lb capacity) works best for this recipe.
- Ensure it’s cooked: Always test the cake’s doneness by inserting a skewer or knife into the center; it should come out clean with no raw batter. If it’s not done, bake for a few more minutes and retest. If the top browns too quickly but the inside remains undercooked, cover the cake loosely with aluminum foil to prevent burning.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
