We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

bananabread4

Banana cake recipe

786 ratings

See method

  • Serves 8
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 349 calories / serving
  • Freezable

Ingredients

  • 300g (10.5oz) self-raising flour
  • 150ml (5fl oz) milk
  • 1tsp vanilla extract
  • 150g (5oz) caster sugar
  • 3 eggs
  • 80g (3oz) unsalted butter, melted and cooled slightly
  • 2 overripe bananas, mashed

Each serving contains

  • Energy

    1470kj
    349kcal     17%

  • Fat

    12g 17%

  • Saturates

    6g 31%

  • Sugars

    25g 28%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 52.2g Protein 7.1g Fibre 1.9g

Method

  1. Preheat the oven to gas, 180°C, fan 160°C. Grease and line a 2lb loaf tin.
  2. Sift the flour into a bowl, then add the milk, vanilla, sugar and eggs. Beat with an electric mixer for up to 1 minute, or until the ingredients are combined and lighter in colour. Pour in the melted butter, then add the mashed banana and beat for a further minute or until well combined.
  3. Pour into the tin and bake in the oven for 1 hour 10 minutes. Test to see if it's cooked by inserting a skewer. If it comes out clean, then it's done. If not, give it a few more minutes and check again.
  4. Once cooked, remove from the oven and allow to cool in the tin for 5 minutes. Then tip out onto a wire cooling rack and allow to cool completely. If you prefer an iced cake, make up some cream cheese icing and drizzle over before serving.
  5. Tip: you can also serve this cake warm straight out of the oven with ice-cream as a pudding. Drizzle with honey or maple syrup for a little added sweetness.

See more Baking recipes


You may also like

Be the first to comment

blog comments powered by Disqus