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Banana Loaf Cake

Filled with sweet bananas and crunchy nuts, this banana loaf cake is so moist and delicious. A quick and easy banana bread recipe!
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Prep Time 20 mins
Bake Time (approx.) 1 hr
Course Dessert, Snack
Servings 10 slices (approx.)

Equipment

  • 2lb/1kg loaf tin
  • Stand or hand mixer with beater/paddle attachment
  • Medium mixing bowl
  • Whisk
  • Spatula

Ingredients
  

  • 200 g plain flour
  • 1/2 tsp bicarbonate of soda level
  • 1/2 tsp cinnamon level
  • 1/4 tsp salt level
  • 130 g light brown sugar
  • 90 g unsalted butter softened/room temperature
  • 2 medium eggs room temperature
  • 190 g bananas, mashed around 2 medium bananas (whole, unpeeled weight)
  • 120 ml buttermilk room temperature, any other milk is fine too!
  • 1 tsp vanilla extract
  • 80 g pecans finely chopped

Instructions
 

  • Preheat your oven to 160°C/140°C fan. Line a 2lb/1kg loaf tin with baking or parchment paper, spray it with non-stick baking pan spray.
  • Add the plain flour, bicarbonate of soda, salt and cinnamon to a medium sized mixing bowl. Whisk to combine and set aside.
  • Add the softened butter and light brown sugar to the mixing bowl of your stand mixer, or a large mixing bowl if using a hand mixer. Attach the paddle or beater attachments and beat on medium speed for 2 minutes until pale and fluffy.
  • Add the eggs and beat on medium speed for around 30 seconds until combined. It might look at a little curdled at this stage but that's ok!
  • Add the milk, vanilla and mashed bananas and beat on medium speed again for around 30 seconds to combine. It will still look a little lumpy.
  • Add half the dry ingredients and beat on low speed until just combined. Repeat with the remaining half of dry ingredients.
  • Add the finely chopped pecans (or alternative nuts/add ins) and beat on low until just combined.
  • Pour the mixture into your prepared loaf tin and level the top. Bake on the lowest shelf of your preheated oven for around an hour. Mine took 1 hour 5 minutes, but it will vary based on the shape of your loaf pan so start checking from around 55 minutes. Do this by inserting a cake skewer or cocktail stick into the centre of the loaf cake; it should come out clean. If not, place it back in the oven for 5 more minutes before checking again.
    To avoid burning the top of your loaf cake, add a loose sheet of foil over the top from around 35-40 minutes into baking!
  • Once baked, place on a wire rack to cool for around 15 minutes, then remove the loaf cake and place it back on the wire rack to finish cooling.
  • This cake should keep well for 4-5 days when stored in an airtight container at room temperature.

Notes

If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!
Keyword banana bread, banana cake, banana loaf, banana loaf cake