Ingredients

  • Yields 1 loaf cake
  • 200 g overripe banana flesh (around 2 large bananas)

  • 4 eggs

  • 250 g plain flour

  • 200 g canola or other neutral vegetable oil

  • 175 g caster sugar

  • 1 tbsp baking powder

  • pinch of salt

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Recipe Courtesy of
Sarah Huang Benjamin

Classic Banana Cake

Maybe like me, you’ve wondered if you really do need overripe bananas to make a great loaf. After I tested this out, I discovered that yes, you do! The sweet, dense overripe banana flesh perfumes the cake with delicious banana aroma, and makes this classic recipe the perfect treat.
  • Easy
  • 15 min
  • 70 min
  • 10 min
  • 1 steps
  • 7 Ingredients
  • Easy
  • 1 steps
  • 7 Ingredients
  • 15 min
  • 70 min
  • 10 min

Instructions

  1. Make cake batter

    • Preheat the oven to 160°C. Spray a nonstick loaf pan with nonstick spray, or grease and line.

    • In a large bowl, whisk the sugar and oil together. Whisk the eggs in one by one, making sure the mixture is even before adding the next one.

    • Sift the flour and baking powder into the batter. Add a pinch of salt, then whisk until smooth.

    • Mash banana flesh, leaving some larger chunks. Fold the banana mash into cake batter.

    • Scoop the batter out into the prepared loaf pan. Bake in the oven for 1 hour 10 minutes, leaving it in for longer if it’s not baked through. The top should be golden brown and crusty.

    Make cake batter


Plate and Serve!

Let the cake cool in the pan for 10 minutes, before turning out to serve.

Plate and Serve!

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Ingredients
  • Yields 1 loaf cake
  • 200 g overripe banana flesh (around 2 large bananas)

  • 4 eggs

  • 250 g plain flour

  • 200 g canola or other neutral vegetable oil

  • 175 g caster sugar

  • 1 tbsp baking powder

  • pinch of salt

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