BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
BANANA LOAF CAKE
Recipe from an email from a kitchen wharehouse supplier - looks interesting and would like to try if I can get some bananas ripened enough and not have the DS throw them out on me (24 year old nearing 25 with autism intellectual impairment), I just may get to make this recipe, in the mean time here for safe keeping. Times are estimated.
Provided by ImPat
Categories Dessert
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175C fan forced (for conventional I would recommend about 185C).
- Grease and line (with baking paper) a standard loaf tin.
- Sift flour, bi-carbonate and baking powder together.
- Cream butter and sugar with a stand mixer or hand held mixer until well mixed.
- Add the egg and mashed banana and mix well together.
- Add the sifted flour and baking powder till incorporated and mix well and then add the 2 tablespoons milk and mix through.
- Add sifted flour and baking powder till incorporated.
- Pour mix into prepared loaf pan.
- Bake for 35 to 40 minutes, test with skewer for doneness (should come out clean).
- Would recommend to leave in pan for 5 to 10 minutes before turning out.
BANANA LOAF CAKE
The addition of chopped chocolate toffee bars makes this banana loaf different from the rest! Its another recipe from Bonnie Stern, owner of a well established cooking school in Toronto.
Provided by CountryLady
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine banana with yoghurt in a small bowl.
- Cream butter& sugar in another bowl; add eggs& vanilla.
- Sift flour with baking soda in a third bowl.
- Add flour mixture& bananas to butter batter alternatively in about 3 additions, beginning& ending with flour.
- Stir in chocolate toffee bits.
- Spoon batter into a buttered 9x5 inch loaf pan lined with parchment paper.
- Bake in a preheated 350F oven for 55- 60 minutes or until a cake tester comes out clean.
Nutrition Facts : Calories 361.8, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.4, Sodium 261, Carbohydrate 55.8, Fiber 1.6, Sugar 29, Protein 5.5
BANANA CAKE
This easy banana loaf cake is a tasty way of using up overripe bananas and makes an indulgent treat. Enjoy a slice with your afternoon cup of tea
Provided by Alex Mackay
Categories Afternoon tea, Snack, Treat
Time 1h45m
Yield Makes 12 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
- In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
- Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.
- Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
- For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.
Nutrition Facts : Calories 285 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
BRILLIANT BANANA LOAF
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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