Description
This Foolproof Banana Cake recipe is a moist and flavorful loaf cake made with ripe bananas, butter, and caster sugar. Perfectly golden on top and soft inside, it’s an easy bake suitable for beginners and banana lovers alike.
Ingredients
Scale
Banana Loaf
- Butter for greasing the tin
- 75 g Butter, melted (preferably unsalted)
- 100 g Caster sugar
- 2 Medium free-range Eggs
- 225 g Self-raising flour
- 3 Large very ripe Bananas, peeled and mashed
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and prepare your loaf tin by greasing it with soft butter or lining it with baking paper.
- Mix ingredients: In a mixing bowl, combine the eggs, melted butter, caster sugar, self-raising flour, and mashed ripe bananas. Mix thoroughly either by hand or with an electric mixer until the batter is smooth and consistent.
- Prepare for baking: Spoon the batter into the prepared loaf tin and smooth the surface evenly with the back of a spoon.
- Bake the cake: Place the tin in the preheated oven and bake for 40 to 50 minutes, or until the top is golden and a knife or skewer inserted into the center comes out clean.
- Cool and serve: Allow the banana cake to cool in the tin for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor and moisture. Avoid using green or firm bananas.
- Use a loaf tin approximately 23×13 cm (900 g or 2 lb) in size for optimum baking.
- Check doneness by inserting a skewer into the center; it should come out clean. If not, bake a few more minutes and check again.
- If the cake top browns too quickly but the inside remains undercooked, cover the top loosely with tin foil to prevent burning.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 220
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
