Banana loaf

This delicious take on a banana cake is a great alternative to banana bread and once cooked you can slice it and it can be grilled in a flat press focaccia grill for a scrumptious breakfast or snack. Otherwise it is delicious on its own, light fluffy and moist. It has no nuts so it’s great for those with allergies or avoiding nuts.

1 and a half ripe bananas

1 1/2 cups sifted self raising flour

1 cup caster sugar

1 1/2 teaspoons baking powder
A little sprinkle of salt
1/2 cup softened butter
1/2 cup milk

2 eggs

1 1/2 teaspoons vanilla extract (essence will also be fine)
1 teaspoon ground cinnamon 


Preheat oven to 180 degrees.
Grab a large mixing bowl, add 1 banana and mash well with a fork.
Next add all other ingredients to the bowl.

Mix together with a fork to combine.
Beat together on high speed with an electric mixer for one minute until mixture is well combined and smooth.
Pour mixture into a greased cake pan (I used a large loaf pan) and smooth the top with a spoon.
Slice half a banana into paper thin slices across ways so you end up,with lots of little banana circles. Very gently lay the banana circles onto the cake being careful not to press down on them. 

Bake in oven for approx 25-35 minutes. Check cake after 25 minutes. Cake is cooked when a skewer is insterted into the centre and comes out clean.
Cool cake in loaf tin and remove carefully once cooled. 
Eat and enjoy!

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