Banana Bread Cake
A moist and flavorful banana bread cake with honey and Tia Maria, perfect for breakfast or snacks, appealing to banana lovers and those seeking a sweet, wholesome treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a loaf pan.
- Mix butter and honey in a large bowl with beaters until fluffy.
- Beat in eggs, mashed bananas, milk, and Tia Maria.
- Sift together salt, baking powder, baking soda, and flour.
- Gradually mix the dry ingredients into the banana batter.
- Spoon the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of honey, or add chopped nuts for extra texture. Ensure your bananas are very ripe for the best sweetness and moisture. You can also substitute half of the whole wheat flour with all-purpose flour for a lighter texture. If you want to skip the Tia Maria, vanilla extract works well too.
Serving Suggestions
This banana bread cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a complete meal, consider serving it alongside a fresh fruit salad, like Heavenly Salad (Heritage Recipe).
Storage & Reheating
Store leftover banana bread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 15-20 seconds or enjoy it cold for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread Cake contains roughly 140 calories, with 3g protein, 27g carbohydrates, and 3g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1785mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour if you prefer a lighter texture. However, you may want to reduce the liquid slightly since all-purpose flour absorbs less moisture.
Can I freeze banana bread cake?
Absolutely! Wrap the cooled banana bread cake tightly in plastic wrap and then in aluminum foil before freezing. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight when you're ready to enjoy it.
What can I add to enhance the flavor?
You can add spices like cinnamon or nutmeg for warmth, or fold in chocolate chips for a sweet twist. Dried fruits like raisins or cranberries can also complement the banana flavor nicely, making it a delightful treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).