banana loaf cake recipe

Written ByJenny Smyth Posted on
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The Best banana loaf cake recipe

I am so excited to share this banana loaf cake recipe with you all. I have been making this recipe for years, and it’s a staple in our household.

My kids love helping me mix the batter, and my husband loves devouring the finished product. This recipe is a perfect combination of sweet and savory, with the perfect balance of banana flavor and moist texture.

The best part? It’s incredibly easy to make, requiring only a few ingredients and minimal preparation time.

I’ve made this recipe for family gatherings, potlucks, and even just for a quick breakfast on-the-go. It’s always a hit, and I know it will be with you too.

The key to this recipe is using overripe bananas – don’t worry if they’re a little brown or mushy, as they add natural sweetness and creamy texture to the batter. Simply mash them up with a fork and mix them in with the other ingredients.

The result is a deliciously moist and flavorful cake that’s perfect for any occasion.

Banana Loaf Cake

4.8 from 1845 votes

A moist and delicious banana loaf cake perfect for breakfast or a snack. Made with ripe bananas and simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Loaf Cake

225g all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
113g unsalted butter, softened
150g granulated sugar
2 large eggs
1 tsp vanilla extract
4 ripe bananas, mashed

👨‍🍳Directions

1Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Set aside.
2In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Set aside.
3In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4Add the eggs, one at a time, mixing well after each addition.
5Stir in the vanilla extract.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the mashed bananas.
8Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
9Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
10The top of the cake should be golden brown and spring back when gently pressed.
11Remove the loaf from the oven and let it cool in the pan for 10 minutes.
12Then, transfer the loaf to a wire rack to cool completely before slicing.

🔧Equipment

Loaf pan
Mixing bowl
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Use very ripe bananas for the best flavor. You can add nuts or chocolate chips for extra texture and taste.

Watch Video Of How Banana Loaf Cake Works

This banana loaf cake is a staple in our household – it’s easy to make, delicious to eat, and perfect for any occasion.

Whether you’re looking for a quick breakfast on-the-go or a show-stopping dessert for your next dinner party, this recipe is sure to please.

And don’t forget about its numerous health benefits – packed with potassium from the bananas and healthy fats from the oil, it’s a guilt-free treat that’s perfect for any time of day.

❓ Frequently Asked Questions About Banana Loaf Cake

Q: What type of bananas are best for this recipe?

A: For this recipe, you want to use overripe bananas – those that are slightly brown or mushy on the outside and have black spots on the inside. They contain more natural sugars, which help to sweeten the cake without adding extra sugar.

Q: Can I use fresh bananas instead of overripe ones?

A: While you can use fresh bananas, they won’t provide the same level of sweetness and moisture as overripe ones. If you don’t have overripe bananas on hand, you can try using frozen ones – simply thaw them out before using in the recipe.

Q: Can I substitute other types of sugar for granulated sugar?

A: Yes, you can substitute other types of sugar for granulated sugar in this recipe. Some options include brown sugar, honey, or maple syrup – simply adjust the amount according to your taste preferences.

Q: How do I store leftover banana loaf cake?

A: To store leftover banana loaf cake, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 3 days or freeze it for up to 2 months – simply thaw at room temperature when ready to serve.

Q: Can I make this recipe gluten-free?

A: To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free flour blend. You may need to adjust the liquid content slightly depending on the specific flour blend used.

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