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Home » Cakes » Easy Banana Bread

Easy Banana Bread

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This is a brilliant and easy Banana Bread Loaf Cake recipe and is as good as I have ever had. It is delicious, really moist and so moreish it's dangerous. Gently spiced and buttery, it is one of my children's favourite bakes and one I don't feel so guilty about putting in their lunchboxes, the lucky whatnots.

slices of banana bread loaf cake haphazardly piled on top of one another with bananas behind and a small white bowl of ground cinnamon to the side. A hand is lifting the top piece up

How could a simple Banana Bread Loaf Cake conjure up such enthusiasm? Because it's ssssssspecial, that's why.

I love it in many banana ways. I love how robust it is, it doesn't even contemplate dipping in the middle. It's a really fool proof recipe.

I love how moist it seems to be but with no signs of squishiness and I LOVE it's buttery, caramel banana flavour.

*There is a full printable recipe card at the bottom of this post.*

Banana Loaf Cake Recipe

175 grams (7 oz) Bananas - I try to use up the brown bananas but bananas that aren't going brown are good to use to. Who knew?

225 grams (9.5 oz) Plain Flour - You can use Self Raising and omit the baking powder

225 grams (9.5 oz) Sugar - I usually use unrefined caster sugar as it has a slight caramel flavour. You could substitute light brown sugar. If you were to use the white caster sugar then you will lose some of the caramel flavour.

120 grams (4.9 oz) Butter - salted butter and melted. Baking spread won't do here I am afraid. You could substitute unsalted if that is all you have but then you would need to add a pinch of salt.

1 tsp Cinnamon - Ground. You could add your favourite ground spices to suit.

2 Eggs - Medium or Large

1 tsp bicarbonate of soda 

1 tsp baking powder

I have also added, from time to time, 100 grams of milk chocolate chunks just because. You could also add chopped walnuts or pecans.

Recipe Steps

banana loaf cake ingredients on plates and in small bowls all labelled with text
  • Preheat your oven to 170 C/325 F/Gas Mark 3
  • Place your eggs and sugar in a mixing bowl or your free standing mixer. Using a hand held electric whisk or your mixer beat together for a couple of minutes.
eggs and sugar in a mixing bowl
  • Add the mashed bananas and mix again for 30 seconds or so.
  • Add the dry ingredients and mix again until all is incorporated and smooth.
banana bread batter in a mixing bowl
  • Add the melted butter and slowly beat in as the butter can shoot everywhere at first. Speed up your mixing when the butter is mostly mixed in and mix until completely combined.
banana bread batter in a mixing bowl
  • Tip into a lined 2lb loaf tin. I use paper liners for ease, they're brilliant.
banana bread batter in a lined loaf tin
  • Bake for 1 hour. It usually cracks open along the centre a little leaving a craggy dome on top of the cake. Leave to cool in the tin. I test it with a cocktail stick to see if there is any wet mixture left on it when I skewer it right in the thickest part. I also carefully press the centre of the cake. If it is firm to the touch that tells you it's baked too.
banana bread cut into a couple of slices at one end.

Baking Tips

  • Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in
  • Be accurate with your measurements
  • Make sure the bicarbonate and baking powder are in date (it's easy to miss their expiration date)
  • Get all ingredients ready before you begin
  • Line your loaf tin with a paper case for all round ease
  • Take time to make sure it is baked all the way through
slices of banana loaf cake piled on top of each other with a hand lifting a piece off. Bananas are in the background and a small white bowl of ground cinnamon

How Do I Store Banana Loaf Cake?

I wrap it in cling film- plastic wrap and then store it in my cake dome or air tight container.

It is at its absolute best eaten within 4 days and then after that it is still INCREDIBLE  spread with salted butter and still pretty fantastic served plain. I may heat it for 10/20 seconds in the microwave for added squeals.

Can I Freeze It?

Yes you can. Freeze once completely cooled. You can freeze a whole loaf or slices.

Double wrap  individual slices  in clingfilm and then silver foil before placing in an air tight plastic container. Do the same for a whole loaf. Freeze for up to 3 months.

Don't forget to label them otherwise you'll find it in 2034 and still be none the wiser.

Defrost at room temperature still wrapped for 4 hours depending on size of frozen cake.

If you love a nice bit of cake then you might like these too.

Carrot Loaf Cake

Easy Chocolate Cake

Apple Crumble Cake

Light Fruit Cake

Victoria Sponge Cake

vicoria sponge cake with a slice of cake on a plate with a cake fork
Victoria Sponge

Or take a look at the whole gorgeous category here. It's packed full of fabulous easy baking recipes.

slices of banana loaf cake piled on top of each other with a hand lifting a piece off. Bananas are in the background and a small white bowl of ground cinnamon

Easy Banana Bread

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Buttery with caramel undertones this Easy Banana Bread Loaf Cake recipe is one of my family's favourite baking recipes and my go to.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
0 mins
Total Time 1 hr 10 mins
Course cake
Cuisine American
Servings 10 servings
Calories 336 kcal

Ingredients
 

  • 175 grams peeled bananas mashed
  • 225 grams unrefined sugar
  • 225 grams plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 120 grams salted butter
  • 2 large eggs

Instructions
 

  • Preheat your oven to 170 C/325 F/Gas Mark 3
  • Place 2 eggs and 225 grams of sugar in a mixing bowl or your free standing mixer. Using a hand held electric whisk or your mixer beat together for a couple of minutes.
    eggs and sugar in a mixing bowl
  • Add the mashed bananas and mix again for 30 seconds or so.
  • Add 225 grams plain flour, 1 level tsp of bicarbonate of soda, 1 level tsp of baking powder and 1 tsp of ground cinnamon, and mix again until all is incorporated and smooth.
    blank
  • Add 120 grams of melted butter and slowly beat in. Be careful as the butter can shoot everywhere at first. Speed up your mixing when the butter is mostly mixed in and mix until completely combined.  
    banana bread batter in a mixing bowl
  • Tip into a lined 2lb loaf tin.
    banana bread batter in a lined loaf tin
  • Bake for 1 hour. It usually cracks open along the centre a little leaving a craggy dome on top of the cake.
    Leave to cool in the tin. I test it with a cocktail stick to see if there is any wet mixture left on it when I skewer it right in the thickest part. I also carefully press the centre of the cake. If it is firm to the touch that tells you it’s baked too.
    banana bread cut into a couple of slices at one end.
  • Apply To Completely Nailed Face.

Video

Notes

Baking Tips

  • Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in
  • Be accurate with your measurements
  • Make sure the bicarbonate and baking powder are in date (it's easy to miss their expiration date)
  • Get all ingredients ready before you begin
  • Line your loaf tin with a paper case for all round ease
  • Take time to make sure it is baked all the way through

Nutrition

Calories: 336kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 114mg | Fiber: 1g | Sugar: 30g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword banana bread, banana cake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Do let me know how you get on in the comments below or tag me in your social media. here's my Facebook Page and Instagram. I love to hear all about it.

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Comments

  1. Sarah

    November 01, 2021 at 11:12 am

    5 stars
    Another great recipe. Faultless. Firm, moist, flavourful. Just excellent.

    Reply
    • Jenny

      November 01, 2021 at 8:34 pm

      Thank you so much for letting me know! It's a great bake isn't it? I make it all the time. So pleased that you enjoyed it x

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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