Banana Cake {Foolproof Recipe!}
This quick and easy Banana Cake recipe is mixed in one bowl and is a totally failsafe bake. So delicious too and brilliant to make with kids!
Servings: 10
Ingredients
For the Banana Loaf:
- Butter for greasing the tin
- 75 g Butter Melted, preferably unsalted
- 100 g Caster sugar
- 2 Eggs Medium free-range
- 225 g Self-raising flour
- 3 Large bananas (very ripe) Peeled and mashed
Instructions
- Preheat oven to 180C/350F.
- Grease the tin with soft butter (or line with baking paper).
- Break the eggs into a mixing bowl. Add the melted butter, sugar, flour and mashed bananas.
- Mix very well either by hand or using an electric mixer.
- Spoon into the tin, smoothing out with the back of the spoon.
- Bake for 40 - 50 mins at 180C/350F until it is golden on top and a knife or skewer comes out clean.
- Allow to cool in the tin for 10 - 15 minutes and then turn out carefully.
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Notes
Ripeness of bananas: Your bananas need to be very ripe. Please don’t try to make this with green or very firm bananas as it just won’t work in the same way.
Type of tin: A loaf tin that is about 23x13cm / 900g / 2lb.
Ensure it’s cooked: Push a skewer or knife into the middle and check it comes out clean, with no raw cake mixture on it. If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again. If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.
Nutrition
Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 62mg | Potassium: 163mg | Fiber: 1g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.5mg