Banana Loaf Cake
Transform your overripe bananas into a perfectly moist and flavorful Banana Loaf Cake with this simple, crowd-pleasing recipe. Bursting with natural sweetness and complemented by warm vanilla and optional crunchy walnuts, this cake strikes the perfect balance between indulgent and wholesome. Made with pantry staples like all-purpose flour, butter, and sugar, it’s easy to whip up in just 15 minutes of prep time. The rich banana flavor is elevated by a tender crumb, thanks to the combination of baking powder, baking soda, and milk. Ideal for breakfast, dessert, or a midday snack, this golden loaf can be enjoyed on its own or topped with a dollop of cream cheese frosting. Whether you’re a beginner baker or a seasoned pro, this Banana Loaf Cake recipe is a must-try addition to your baking repertoire. Keywords: banana loaf cake, moist banana bread, easy banana recipe, homemade loaf cake, walnut banana cake.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 0.25 cups milk
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C), and grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Melt the unsalted butter and add it to the mashed bananas. Mix well.
Add the granulated sugar, eggs, and vanilla extract to the bowl. Whisk until the mixture is smooth and well blended.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet banana mixture, alternating with the milk, and mix until just combined. Do not overmix.
If using chopped walnuts, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana loaf cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 204.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 198 mg | 15% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
