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Are you looking for a way to use up those overripe bananas that have been sitting in the fruit bowl for far too long? Don’t just throw them in the bin; why not whip up a simple (but super tasty!) banana loaf cake? Unlike bananas, you won’t find this mouth-watering cake sitting out for too long! Simply read on to discover an easy-to-follow method that’ll forever change your outlook on this yellow fruit.
Preheat your oven to 180°C (160°C fan or gas mark 4) and prep your equipment by greasing a 2lb loaf tin with some butter around the base and sides, then line with greaseproof paper.
Cream together the sugar and softened butter until you have a light and fluffy mixture, ensuring there are no lumps of butter.
Next, sieve your flour and baking powder to remove any lumps. Slowly add it to the creamed butter/sugar mixture with a little bit of egg, and then fold in the remaining flour and mashed up bananas.
Fold the mixture until you have a thick consistency with no visible flour. Pour the batter into the prepared baking tin, smooth the top, and then put it in the oven for about 30 minutes, or until the middle is cooked through. Check that the middle is baked through by putting a cocktail stick into the middle of the cake, then taking it out to see if it’s clean.
Once removed from the oven, leave the cake in the tin to cool for about 10 minutes before transferring onto a wire rack. Read on if you wish to decorate - if not, dig in and enjoy!
Make a simple glacé icing by sieving your icing sugar into a mixing bowl, adding 2-3 tbsp of water (one by one), and mixing to create a runny consistency. You can always add more icing sugar/water to alter the mixture to your desired consistency.
Drizzle all over the cooled banana cake, and then top with crunchy banana chips!
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