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Banana loaf in golden brown colour, cut into slices
A moist and golden banana loaf, perfect for using up ripe bananas.

Banana loaf

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The saviour of overripe bananas, which is actually tastiest when the banana skin is almost black. At this stage, the fruit's sugar content is highest and its texture is creamy, making the batter incredibly soft and moist. This cake stays fresh for days, in fact, it might be even tastier the next day.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 265 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Loaf tin
  • Large mixing bowl
  • Whisk or electric mixer
  • Fork (for the banana)
  • Baking parchment

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the loaf tin with baking parchment, or grease and flour it thoroughly.

Tip: Parchment paper makes it easier to lift out the finished cake, and washing up is simpler.
2 ✓

Mix the dry ingredients in a bowl: flour, baking powder, cinnamon, and salt.

Tip: Even distribution of baking powder is critical so the cake isn't lopsided or bumpy [Chemical leavening].
3 ✓

In another bowl, cream the soft butter with the sugar and vanilla sugar until pale and fluffy, then beat in the eggs one by one.

Tip: During 'creaming', you beat air bubbles into the fat which expand in the oven, making the batter light [Mechanical aeration].
4 ✓

Mash the bananas with a fork until mushy, then fold into the butter mixture.

Tip: It doesn't matter if small chunks remain; these will be delicious juicy islands in the baked cake.
5 ✓

Gently fold the flour mixture into the wet batter. Only mix until the flour just disappears.

Tip: Overmixing activates the gluten in the flour, making the cake rubbery and dense instead of crumbly [Gluten network formation].
6 ✓

Pour the batter into the tin and bake for 45-50 minutes. Perform a skewer test in the centre!

Tip: Every oven bakes differently, so the time is just a guide.
7 ✓

Leave to cool in the tin for 10 minutes, then cool completely on a wire rack before slicing.

Tip: While warm, the cake structure is still weak and may compress or seem doughy when cut.

Recipe FAQ

Why did the top crack?
This is completely normal for this cake, in fact, it gives it a rustic effect! The dense batter rises during baking, and the top sets sooner than the inside.
The middle isn't cooked, what should I do?
If the top is browning but the skewer test isn't clean yet, cover with foil and bake longer at a lower temperature.

Ingredients

  • 200 g Plain flour
  • 3 pieces Ripe bananas
  • 150 g Sugar
  • 100 g Butter (room temperature)
  • 2 pieces Eggs (room temperature)
  • 1 tsp Baking powder
  • 1 packet Vanilla sugar
  • 1 tsp Cinnamon
  • 1 pinch Salt