Banana Loaf Cake
- Ready In:
- 2 tablespoons butter
- 3 bananas (mashed)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 cup sugar
- 1 1⁄2 cups plain flour (all purpose)
- 1 egg
- 2 tablespoons milk
- Preheat oven to 175C fan forced (for conventional I would recommend about 185C).
- Grease and line (with baking paper) a standard loaf tin.
- Sift flour, bi-carbonate and baking powder together.
- Cream butter and sugar with a stand mixer or hand held mixer until well mixed.
- Add the egg and mashed banana and mix well together.
- Add the sifted flour and baking powder till incorporated and mix well and then add the 2 tablespoons milk and mix through.
- Add sifted flour and baking powder till incorporated.
- Pour mix into prepared loaf pan.
- Bake for 35 to 40 minutes, test with skewer for doneness (should come out clean).
- Would recommend to leave in pan for 5 to 10 minutes before turning out.
MY PRIVATE NOTES
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With just one egg and 2 tablespoons of butter, I was skeptical, but decided to try this anyway. The results were excellent, although I wish I had used the full 1 cup of sugar as stated. I reduced it to 3/4 cup. About a cup of mashed bananas. I added 1/4 tsp of salt and 1 tsp vanilla. Baking time was almost an hour. So glad it didn't burn on top. Baked at 350 C. Being that it is less sweet it is excellent with butter slathered on and I don't feel too guilty as there wasn't much butter in the batter. I thought 1 egg wouldn't be enough to bind it together so I added my egg substitute (ground flax in warm water to make a sloppy egg consistency) Perfect!
Excellent. Moist and tasty and so simple to make. I prepare it in minutes in the morning to cook with my croissants for my b&b and it stays fresh several days ... if there is any left. Good also for using up those spotty/black bananas. I added orange juice instead of milk to stop them colouring more.