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Ingredients
- Yields 1 loaf cake
200 g overripe banana flesh (around 2 large bananas)
4 eggs
250 g plain flour
200 g canola or other neutral vegetable oil
175 g caster sugar
1 tbsp baking powder
pinch of salt
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Classic Banana Cake
Maybe like me, you’ve wondered if you really do need overripe bananas to make a great loaf. After I tested this out, I discovered that yes, you do! The sweet, dense overripe banana flesh perfumes the cake with delicious banana aroma, and makes this classic recipe the perfect treat.
- Easy
- 15 min
- 70 min
- 10 min
- 1 steps
- 7 Ingredients
- Easy
- 1 steps
- 7 Ingredients
- 15 min
- 70 min
- 10 min
Instructions
-
Make cake batter
Preheat the oven to 160°C. Spray a nonstick loaf pan with nonstick spray, or grease and line.
In a large bowl, whisk the sugar and oil together. Whisk the eggs in one by one, making sure the mixture is even before adding the next one.
Sift the flour and baking powder into the batter. Add a pinch of salt, then whisk until smooth.
Mash banana flesh, leaving some larger chunks. Fold the banana mash into cake batter.
Scoop the batter out into the prepared loaf pan. Bake in the oven for 1 hour 10 minutes, leaving it in for longer if it’s not baked through. The top should be golden brown and crusty.
Plate and Serve!
Let the cake cool in the pan for 10 minutes, before turning out to serve.
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