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.

CHINESE VERSION: 香蕉蛋糕(无香精)

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Moist Banana 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 Cake (No Banana Essence)

One of the great ways to use up overripe bananas is to use them to make delicious banana cakes.
5 from 3 votes

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Prep Time 23 mins
Cook Time 50 mins
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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