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Moist banana loaf cake recipe

Moist banana loaf cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

A generous amount of very ripe bananas makes this loaf cake wonderfully moist.

7 people made this

IngredientsServes: 12

  • 100g wholemeal flour
  • 150g plain flour
  • 1 scant teaspoon bicarbonate of soda
  • 100g butter, softened
  • 100g brown sugar
  • 4 to 5 very ripe bananas, mashed (about 400g total)
  • 2 eggs, beaten

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat your oven to 180 C / Gas 4. Grease a loaf tin.
  2. In a bowl mix wholemeal flour, plain flour and baking soda.
  3. In a second bowl beat butter and brown sugar till creamy. Add eggs then stir in the mashed bananas.
  4. Fold banana mixture into the flour mixture and tip into the prepared loaf tin.
  5. Bake in the preheated oven till a tester comes out clean, about1 hour. Let cool for 10 minutes in the mold, then turn out onto a wire rack and let cool completely.

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Reviews & ratingsAverage global rating:(8)


The Createry Shop

Wet ingredients:
1/2 cup butter or margarine
1/4 cup vegetable oil
2 large eggs
2 1/2 cups very very ripe bananas, the more ripe the better! This is approximately 5 large bananas or 8 small ones I think.

Directions:
1) Mash or puree the bananas. You can also mash the bananas a day before and put them in the fridge for later. I usually try to make more pureed bananas so I can measure out what I need to make my banana bread and then the rest save it for my baby food.
2) Preheat oven to 350 degrees Fahrenheit and grease one standard loaf pan (9" x 5" x 3"depth).
3) Mix all dry ingredients together making sure the brown sugar is evenly distributed (no big clumps!).
4) Add all wet ingredients and mix together (just til all the wet and dry ingredients come together smoothly, don't over mix it).
5) Pour into greased loaf pan and bake for 1 hour. Poke a skewer through the loaf and see if it comes out clean to ensure it is completely baked through.
6) Remove loaf pan and let it cool for 10 minutes before removing banana bread from pan. Cut and serve.

Footnotes:
Optional ingredients to add are 1 cup crushed walnuts, chocolate chips, or blueberries. You can check out more of my recipes on my website thecreateryshop.com. Enjoy!


30 comments:

I have tried so many different banana bread recipes from adding sour cream to crushed pineapple to get that moist dark texture. All were failures which left me frustrated. I was skeptical trying your recipe because of how simple it was but since I already had the ingredients I decided to give it a shot. Finally. Success!! Thank you so much for sharing and I am surprised I am the only comment. Maybe it's because there are a lot of other people like me looking for a recipe with a "secret" ingredient. Thank you, thank you, thank you! My search is finally over! :)

Thanks for your comment! I know, too good to be true but the recipe is so simple. I tried many recipes and finally got it down to this one. For me, if there are too many ingredients I just won't make it! I'm so glad to hear it was a success for you, keep baking those banana breads!

hi! you dont use milk or buttermilk in this recipe? just making sure before i make this. thanks!

I love this recipe just made it and it was a big hit. I made a couple of small changes. I added a teaspoon of baking powder and baked it for 1 1/2 at 300 degrees. I came out a rich dark brown and very moist. Tks I will be passing this recipe on.

I baked this bread a couple of times - it was always too "wet". the last time we could not eat it - greasy too wet - whats wrong.

Try reducing the amount of mashed bananas you add into it (maybe even by half). Hope this helps.

Made this today and my whole family really enjoyed it! I used fresh ground whole wheat flour, Demerara sugar plus 1 tablespoon molasses in place of brown sugar, and olive oil instead of vegetable oil. Thank you for the new go-to banana bread recipe!

Exactly what I was looking for! I wanted home-made "tastes like store bought" banana bread! This recipe is unbelievable and simple! Thank you!!

Hi - not sure if this is a stupid question (!) but do you melt the butter? Thanks!!

Hi Jennie, there is no such thing as a stupid question. Only the question that never got asked! I melt the butter slightly in the microwave so it is soft but not too runny. Hope that helps!

Thank you so much for this recipe! It does take longer to bake due to the amount of bananas but it is truly worth it. My husband asked me to throw away all other banana bread recipes that I had. This is the only one that he wants me to bake anymore!

Hi Jennifer Jae, thanks for leaving your comment! I'm so glad I could provide you with a recipe that's now one of your faves. It encourages me to put up more recipes I've tried and tested for everyone!

Thank you! So moist. Will make this again!

I love this bread! I aksi add a teaspoon of baking powder along with the baking soda. I also add a little more banana, a tablespoon of molasses, chopped pecans, sometime coconut, allspice, ginger and bake it in two 8࡮ pans for 35 minutes. It is so dark and moist. out of this world. would love to be able to add a photo!

A complimentary to assure you actually by way of example only one pleasing working with vital website. Insurance definitely really greatly regarded the best value. Best wishes with regards to presenting listed here game.

I like to eat fruit bread, but have never done bananer bread before, I would like to do it later

My mom makes dark banana bread, and that's the only kind I like too. I've never made it myself (not yet anyway), but I think the key is to make sure the bananas are SUPER ripe. my mom always kept her leftover bananas in the freezer for this purpose. Is that what you do too?

I enjoy this kind of loaf of bread! My partner and i aksi put in a teaspoon regarding preparing powdered combined with preparing soft drinks. My partner and i furthermore increase a tad bit more banana, any tablespoon regarding molasses, sliced pecans, at some time coconut, allspice, ginger and also cook that inside a couple of 8࡮ pots and pans regarding thirty five moments. It really is thus dim and also wet. using this planet. would want in order to put in a photograph!

I enjoy baking bread,this is the reason why I also find bread recipe, now it is time for me to make banana bread.

Hi, I have tried this recipe four times now and here was the result:
1st - I forgot the oil and it turned out really nicely
2nd - I accidentally added too much butter so we can forget this time :)
3rd - My mum made it and it was quite dense and 'wet'
4th - On the same day i made it with less bananas than my mum but it was way to 'wet' and oily to eat.

I then found a recipe that had almost identical quantities but without the oil. I am wondering whether this recipe is supposed to have an OR between the oil and butter as it seems very oily to bake. Not sure what I'm doing wrong but I won't be using any oil next time.

Hi Mia, if it is turning out too dense or oily then eliminating the vegetable oil AND also reducing the amount of bananas may help. Another suggestion may be to leave it in the oven for an extra 10-15 minutes. I just made this banana bread 3 days ago and it came out fine. Good luck and thank you for your comments.

I just followed thia recipe and bread is in the oven. Never made banana bread so I am excited to see how it comes out. This recipe is very simple and easy to follow and I did not use any mixer just a fork. I'll post an update!

I used dark brown sugar and added a few TBS of molasses. Hoping for a really dark colour!

Why is my bread not coming out the dark brown colour

The secret is the banannas. They have to be black, freeze them and then use.

i dont want a dark banana bread but sometimes mine is real light color and sometimes dark. what makes he difference?

Good artcile, but it would be better if in future you can share more about this subject. Keep posting. dry Yeast

Cooking it in a BuntPan or Even muffins pan So less cooking time Takes half the time.I like Both.

Looks so creamy and delicious.I have bookmarked your blog, the articles are better than other blogs.I will try this recipe.Thank you so much for sharing this wonderful cake recipe.

I'm 61. After decades of light banana bread this recipe finally gave me what I wanted! I did add vanilla and had coconut oil so I substituted that. Thank you.


  • 6 very ripe bananas
  • 1/2 cup vegetable oil
  • 1/2 cup butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups​ all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups raisins
  • 1 1/2 cups chopped pecans (or walnuts)
  • For the Icing:
  • 4 tablespoons melted butter
  • 2 cups powdered sugar
  • 2 tablespoons of milk (or cream, or more, as needed)
  • 1/2 teaspoon vanilla extract

Grease and flour three 8 1/2-x-4 1/2-inch loaf pans. Heat oven to 325 F.

In a medium bowl, mash bananas and pour vegetable oil over them set aside while making the cake.

Cream the 1/2 cup of butter and granulated sugar add eggs, one at a time, beating well after each addition.

Stir in banana and oil mixture mix well.

Combine dry ingredients in a separate bowl and use a whisk or spoon to blend thoroughly.

Add the dry mixture to creamed banana mixture and blend well.

Fold in raisins and pecans until well incorporated.

Spoon mixture into the prepared loaf pans and bake for 50 to 55 minutes, or until browned and a toothpick comes out clean when inserted in the center of a loaf.

Cool the cakes on racks. Drizzle with icing (below) or sift powdered sugar over the cakes.


Cake Mix Banana Loaf Recipe

With so many ways to make an easy banana bread, it can seem tricky to figure out which recipe truly is the best. Yet after one bite of this Cake Mix Banana Loaf Recipe, you will be convinced that this moist and flavorful banana bread is the winner. You can make easy banana recipes like this for breakfast, and they also make great edible gifts. Baking a cake mix banana bread means that the baking process has just been simplified tenfold. Made with sour cream and mini chocolate chips, this banana bread is unlike anything you have ever tried.

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Recipe Summary

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3 cups mashed medium very ripe bananas (about 6)
  • 1 cup chopped toasted walnuts or chocolate chips (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana mix until just combined. Stir in walnuts, if desired, by hand.

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.


Very moist banana cake

Vegan cakes sometimes get a bad reputation for being dry, powdery or chewy because they don’t contain eggs or dairy. Friends (mostly non-vegan) often ask me how do you bake a moist vegan cake?!

It is true that it can be a bit tricky to make a soft, moist vegan cake especially if you’re new to vegan baking. One of the most straightforward solutions is BANANA.

Super ripened bananas are a very popular vegan baking ingredient. It adds extra moisture and natural unrefined sweetness into the cake. It creates a soft, tender cake that you’ll love time and time again. And the most important thing is it’s very straightforward and almost foolproof even for a beginner.

This is not just a delicious cake baking recipe, it also an excellent (non-wasteful) way to get rid of that over-ripe banana in your fruit bowl!

Let’s start!

First, preheat the oven to 180C degrees.

Peel the over-ripe bananas (you need at least 3 large or 4 medium sized) into a large mixing bowl.

Mash them with a fork or blend them with a hand blender in a large mixing bowl until smooth.

Mix in vegetable oil and vanilla extract and stir until all is well mixed.

Sift together the flour, sugar, salt, cinnamon powder and baking powder and add all to the banana mixture. Stir gently until blended.

Grease and line a 20 x 20cm square baking tin with vegetable oil and parchment paper. Pour in the cake mixture, topping it with slices of a banana and a sprinkling of cinnamon powder.

Bake for 20 minutes until golden on top. Test by inserting a toothpick into the centre of the cake, if it comes out clean (without any cake batter on it) then the cake is ready.

Let it cool for 10-15 minutes before serving.

A slice (or slices…. :P) of freshly baked banana cake with a nice cup of earl grey in a lazy afternoon… now that’s a combination from heaven.

I know! I am bananas about bananas! ?

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!


You obviously don’t need to top your bread with anything. A plain slice of banana bread can really hit the spot!

But if I’m feeling fancy, sometime I’ll warm up a slice in the oven or microwave and then top it with a drizzle of honey or a pat of butter. (Or both, why not?) When I can get my hands on it, slathering a slice with maple cream is also seriously good!


Baking Soda / Bicarb of soda is used to enhance the texture and 'grain' of the loaf. It is not essential for you to use it, but it does give a bit of texture as banana breads can often be a little 'smooth' in texture.

2. Grease and line your baking tin. (if you have a silicone one, then no need to grease or line) . See here if you would like to know how to Line a Loaf Tin

3. Chop Walnuts. I like my walnuts roughly chopped for added texture, but it is up to you if you'd like to finely chop them. Use a potato masher or fork and mash the bananas.

This is the consistency of the mashed banana you need to look for

4. Mix together the sieved flour, salt, bicarbonate soda, and baking powder.

5. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).

See how it has turned pale and has a fluffier texture. this will help make the cake moist and lighter

6. Add the bananas and walnuts, combine well.

7. Using a metal spoon, fold in the rest of the flour.


Banana Bread Snack Cake

I have tried so many recipes for using up over-ripe bananas, and this Banana Bread Snack Cake is hands-down one of my absolute favorites!

The secret to this “banana bread” is that it’s baked in a 9-inch square pan, and sprinkled with sugar before baking, which gives it that amazing, crunchy topping you see.

Whenever I have ripe bananas, I look for a new banana bread recipe to try. I finally found my favorite! This is, without a doubt, the BEST banana bread/cake recipe I have ever baked!

The sugar topping is an unbelievable surprise! This is now my go to banana recipe!

Which, if you ask me, kind of transforms it from bread to cake. But the kind of cake that it’s okay to eat for breakfast, or a late-night snack, if you know what I mean.

Seriously though, that sugar topping! I don’t know where that’s been all my life, but I’ll be sprinkling sugar on every banana flavored bread or cake I make from here on out.

To say my family loved this would be a huge understatement. If I would have had enough bananas, I would have gladly doubled the recipe. This stuff disappeared within in a day.

And as soon as it was gone, I wanted to make it again. Alas, it really does need to be made with very ripe bananas, so I had to wait several days for my newly purchased bananas to ripen.

I don’t know why something as simple as changing the type of pan can transform the whole banana bread experience, but it does. Although I’m sure you could still bake this in a loaf pan and it would be delicious.

No matter what kind of pan you bake this banana bread in, the sugar topping is an absolute must! I hope you love this simple (yet utterly amazing) banana treat as much as we did.


Notes

Please follow the metric measurement of the recipe for most accurate measurement.

You may use cake flour or all-purpose flour. Increase the baking powder to 1 teaspoon if you use cake flour or all-purpose flour.

Make sure you use room temperature eggs. If your eggs are refrigerated, warm up the eggs in a bowl with warm water. Leave the egg in the warm water for 5 minutes or until they are at room temperature. This will make sure that your egg mixture is light and foamy.