This deliciously moist, soft and rich banana loaf cake makes a great breakfast or a healthy afternoon snack.
This easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
INGREDIENTS:
3 very ripe medium bananas (around 225gr peeled weight)
3 eggs
150gr soft light brown sugar
150ml sunflower or vegetable oil
275gr white self-raising flour
2 tsp baking powder
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoons pure vanilla extract
METHOD:
Preheat the oven to 180C degrees and grease and line one loaf tin with baking parchment
Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the eggs, sugar and oil. Use a fork or whisk to combine
Add the flour, spice and baking powder and whisk together until thoroughly combined
Pour into the prepared tin
Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean
Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices.
Tip: 1. If you prefer before pouring the mixture into the prepared tin add a hand-full of chocolate chips, mix and simply increase the cooking time by 5–10 minutes
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