The humble banana loaf cake, often over looked, sometimes too stodgy and banana-y, other times bland and boring, but this one hits the nail on the head. A simple cake with the moisture and sweetness from the bananas, with the added crunch of the walnuts and the depth of flavour with the brown sugar, all finished off with the perfect icing drizzle, or not, depending on how you like yours!
Now the recipe for this is fairly straight forward, simply combine and you’re good to go, no special technique needed!
Banana Loaf Cake
(for the cake)
- 140g butter
- 140g soft brown sugar
- 2 eggs
- 2 over ripe bananas
- 75g walnuts
- 75g sultanas
- 150ml full fat milk
- 280g plain flour
- 1 tsp bicarbonate of soda
(for the icing)
- 3 tbsps. icing sugar
Preheat oven to 180 oC
- Begin by mashing the bananas with a fork till there are few lumps and the bananas have taken on a rather unappetising liquid form.
- As with most cakes, beat butter and sugar together until creamy, and pale in colour. Sometimes I use margarine as this makes this step a whole lot easier when mixing by hand!
- Beat the eggs together with the milk and slowly add this to the butter and sugar.
- Sieve the flour and bicarbonate together and fold into this mix, add walnuts and sultanas and mix till combined.
- Pour into a 2lb loaf tin and bake for 1 hour 15 minutes, watch your oven as some tend to catch the top, put a bit of foil over the cake to prevent this happening.
- Wait till cooled, then mix the icing sugar with a little water to make a paste that will have the consistency to drizzle over the cake.
Eat and Enjoy!