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Rate

5 from 4 votes

One of the great ways to use up overripe bananas is to use them to make delicious banana cakes. Personally, I prefer using margarine when baking banana cakes as it doesn’t have a rich flavor as compared to butter cakes, thus it will not affect the natural fragrance of bananas.

The versatility of this recipe comes from its ingredients and preparation method, which closely resemble those of traditional banana bread recipe. With its perfect balance of moistness and sweetness, this treat captures the essence of classic banana bread while presenting it in the form of a cake.

CHINESE VERSION: 香蕉蛋糕(无香精)

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Moist Banana Bread Cake (No Banana Essence) | MyKitchen101en

Yields: 2 loaves (8″ x 4″) (24 slices)

Ingredients:

  • 300 g plain flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 300 g ripe banana
  • 80 ml full cream milk
  • 130 g margarine/butter
  • 180 g fine granulated sugar
  • 2 eggs (grade A, lightly beaten)
 

Directions:

1 Preheat oven to 180°C/355°F (you may add a tray of water in the oven to increase the humidity, which will make the cake moister).

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2 Mix and sieve together flour, baking powder, baking soda and salt.

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3 Blend banana and milk together until smooth.

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4 Combine margarine and sugar in a mixing bowl, then beat over medium speed until light and fluffy.

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5 Add in beaten eggs gradually and beat until fully combined.

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6 Sieve in 1/3 part of flour, mix until combined using rubber spatula.

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7 Add in 1/3 part of banana puree, mix until combined.

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8 Repeat the same steps until all flour and banana puree have been added, then continue folding until the batter is well mixed.

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9 Tap mixing bowl on countertop for 3-4 times, then pour batter slowly into 2 greased and lined loaf pans (8″ x 4″, each about 540 g of batter).

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10 Drop the loaf pans on table for 4-5 times (to burst large air bubbles), then use a wet knife to draw a line horizontally across the batter (to help the cakes cracking in the center).

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11 Bake at 180°C/355°F for 45-50 minutes, or until fully cooked (The cake is done when the wooden stick inserted in the center of the cake comes out clean).
(Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

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12 Let the cakes cool in the pans for 10 minutes before unmoulding.

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13 After unmoulding, let the cakes cool on wire rack for 30-35 minutes before serving.

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Moist Banana Bread Recipe (No Banana Essence)

One of the great ways to use up overripe bananas is to use them to make delicious banana cakes.

Rate

5 from 4 votes
Prep Time 23 minutes
Cook Time 50 minutes
Total Time 1 hour 13 minutes
Course Cake, Dessert
Cuisine Baking
Servings 24 slices
Calories 132 kcal

Equipment

  • 2 loaf pans (8×4-inch)

Ingredients
 
 

  • 300 g plain flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 300 g ripe banana
  • 80 ml full cream milk
  • 130 g margarine/butter
  • 180 g fine granulated sugar
  • 2 eggs grade A, lightly beaten

Instructions
 

  • Preheat oven to 180°C/355°F (you may add a tray of water in the oven to increase the humidity, which will make the cake moister).
  • Mix and sieve together flour, baking powder, baking soda and salt.
  • Blend banana and milk together until smooth.
  • Combine margarine and sugar in a mixing bowl, then beat over medium speed until light and fluffy.
  • Add in beaten eggs gradually and beat until fully combined.
  • Sieve in ⅓ part of flour, mix until combined using rubber spatula.
  • Add in ⅓ part of banana puree, mix until combined.
  • Repeat the same steps until all flour and banana puree have been added, then continue folding until the batter is well mixed.
  • Tap mixing bowl on countertop for 3-4 times, then pour batter slowly into 2 greased and lined loaf pans (8″ x 4″, each about 540 g of batter).
  • Drop the loaf pans on table for 4-5 times (to burst large air bubbles), then use a wet knife to draw a line horizontally across the batter (to help the cakes cracking in the center).
  • Bake at 180°C/355°F for 45-50 minutes, or until fully cooked (The cake is done when the wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
  • Let the cakes cool in the pans for 10 minutes before unmoulding.
  • After unmoulding, let the cakes cool on wire rack for 30-35 minutes before serving.

Video

Notes

This recipe yields 2 loaves of cake (8×4-inch) divided into 24 slices.
The nutritional value for reference is for 1 slice of cake.

Nutrition (per serving)

Calories: 132kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 14mgSodium: 161mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 227IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword banana cake, banana cake recipe, banana cakes
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