- Yield : 1 cake or 1 large loaf or 2 small loaves
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:30 h
Banana Cake or Banana Bread, whichever you prefer, is more of a cake than a bread, although it is commonly baked in a loaf tin. The taste will be the same. It is a handy recipe for using up ripe bananas and you can also add nuts, berries, dried fruits or even chocolate. In this recipe I used up some pecan nuts left over from my pecan pie. Decorate with icing sugar as an optional extra.
• Mash the bananas quite well as largish lumps may result in a slightly soggy and under cooked bake.
• If you are adding other ingredients, such as nuts, berries or dried fruit, toss them in a little flour before you fold them into the mix to stop them sinking to the bottom and, if you are using fresh berries, it helps to keep them whole.
• You can use 250g plain flour and 3 tsp baking powder if you don’t have self raising flour.
• To line the tin with baking paper I usually cut out a circle or rectangle to cover the base and cut out a strip to line the sides.
• With some ingredients it is best to use a wooden spoon when mixing as the metal of some spoons may react a little with some ingredients, perhaps altering the taste slightly.
- 125g butter, softened
- 250g caster sugar
- 3-4 over-ripe bananas, mashed
- 2 large eggs
- ½ tsp vanilla extract
- 50g pecan nuts, broken into large chunks
- 250g self raising flour
- 1 tsp baking powder
- 60g icing sugar (optional)
- juice of half a lime (optional)
Preheat the oven to 160°C/Gas Mark 3 and grease a large 900g loaf tin or 23cm round cake tin with butter and then line with baking paper.
Using a wooden spoon, mix the butter and sugar together in a bowl until just combined. Mix in the bananas, eggs, vanilla and nuts until you have a wet, lumpy mixture.
In a separate bowl, weigh the flour and mix in the baking powder. Slowly and carefully fold the flour into the wet banana mix. No need to over mix, just until no flour is visible and you still have a lumpy mix.
Pour into your tin and bake in the oven for 40-60 minutes until a skewer inserted into the centre of the cake comes out clean. Leave the bread or cake to cool for 10 minutes or so in the tin and then turn out onto a wire rack to finish cooling.
Mix the icing sugar and lime juice (if using), drizzle onto the cake and leave to set.