Banana Loaf Cake

I had a very productive Sunday morning today. I spent early morning having breakfast with Julia – watching The French Cook as i sipped my morning tea. as i opened the fridge to decide what i wanted for lunch, i noticed the overripe banana that had been waiting to be used! a little while on the internet & i found a million recipes for banana bread, banana loaf, banana muffins and other variations. i finally decided to take the plunge and decided on one recipe to try today. not much could go wrong with a cake made from ripe bananas, sugar, eggs, butter & flour! i added a few variations..inspired by other recipes 😉 (read a little yogurt, walnuts, ginger & orange zest)

Here is how beautiful my cake looked 🙂 (photo courtesy my hubby):

Banana Loaf Cake 2


  • 3 ripe bananas
  • 1/3 cup melted butter
  • 1/2 cup castor sugar & 1/4 cup brown sugar (if you don’t have brown sugar, just replace with castor)
  • 1 egg (slightly beaten)
  • 1 tsp vanilla extract
  • a pinch of salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 & 1/2 cups flour
  • chopped walnuts (one handful)
  • 1 Tbsp yogurt (whisked)
  • optional: orange zest (just a little, of about 1/4 orange)

Oven Temperature: 180 degrees Celsius
Baking time: 1 hour (approx)


  1. As usual, prepare your cake tin first. I used a loaf tin, 4.5 inches by 9 inches.
  2. Mash the bananas well. Don’t worry if a few small lumps are left because they taste quite good in the cake.
  3. In a big bowl, mix the bananas, orange zest (if using) & butter. follow by adding the whisked yogurt.
  4. Add sugar to the above mixture & mix again. Then add the slightly beaten egg followed by the vanilla extract. you can use a hand held beater, but only about a min of beating is required.
  5. Sprinkle baking soda, baking powder & salt. mix slightly.
  6. Add the flour, in 2 or 3 batches & fold into the above batter.
  7. Pour into the buttered tin & bake in the middle level of your pre-heated oven.
  8. When a wooden skewer inserted into the center comes out clean, your cake is ready.
  9. Allow the cake to cool in the tin for 10 mins & then transfer on a cooling rack.

Enjoy warm slices of this cake with tea/coffee!

This recipe is inspired by the original recipe at Simply Recipes & the 100s of user comments! Do check it out for numerous versions of this cake…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s