Banana Loaf Cake
A moist and flavorful banana loaf cake, perfect for breakfast or teatime. The ripe bananas provide natural sweetness, complemented by vanilla and buttermilk for a tender crumb. Ideal for banana lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add well-beaten eggs to the mixture and blend well.
- Mix in the flour and baking powder, then sift into the mixture.
- Add the milk and dissolved soda to the batter.
- Fold in the mashed bananas and vanilla extract.
- Pour the batter into a non-greased loaf pan.
- Bake at 350°F for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist banana loaf, ensure your bananas are very ripe; the browner, the better. If you don't have buttermilk, you can substitute it with 4 tablespoons of milk mixed with a tablespoon of lemon juice or vinegar. To add texture, consider incorporating walnuts or chocolate chips. Also, avoid overmixing after adding the flour to keep the cake tender.
Serving Suggestions
Serve slices of banana loaf cake with a dollop of whipped cream or a spread of cream cheese for added richness. It pairs beautifully with Apple-Nut Fruit Dip for a delightful contrast. Enjoy it alongside a cup of coffee or tea for a perfect afternoon snack. You can also toast the slices for a warm treat.
Storage & Reheating
Once cooled, wrap the banana loaf tightly in plastic wrap or foil to keep it fresh. It can be stored at room temperature for up to three days or refrigerated for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Loaf Cake contains roughly 584 calories, with 6g protein, 80g carbohydrates, and 12g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of potassium and protein.
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 freeze the banana loaf cake?
Yes, you can freeze banana loaf cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
What can I add to the batter for extra flavor?
You can enhance the flavor of your banana loaf by adding a teaspoon of cinnamon or nutmeg to the batter. Additionally, a handful of chopped nuts, chocolate chips, or even shredded coconut can add delightful texture and taste.
How do I know when the banana loaf is done baking?
To check if the banana loaf is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).