Banana Loaf

5 years ago

Banana Loaf


A weekend afternoon and in the mood for a little baking.  A bit of a hunt around the freezer revealed some over ripe bananas that had been saved for this very reason.  I am quite picky about eating bananas fresh. I love them on toast for breakfast but I don't like them even ever so slightly over ripe or even on the edge of mush. So if I think they are even verging on over ripe I hide them away in the freezer for an afternoon of banana loaf baking. Waste not want not.

Banana Loaf

One loaf


2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
Pinch of sea salt
3 egg whites
1/2 cup coconut sugar, or regular white sugar
1/2 cup soft brown sugar, firmly packed
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tsp coffee extract
2 1/2 cups mashed bananas (about 4 or 5 large very ripe banana-mash, then measure)

You'll need one loaf tin, 9 x 5 x 3. Spray it with a little oil and dust with a little flour to stop the loaf from sticking.


Preheat oven to 180C/350F

Place the flour, baking powder, baking soda, cinnamon and salt in to a large bowl and stir to combine. In another bowl, medium sized, add the egg whites and give them a little whisk, just to break them up.  Add in the sugar and whisk again and then add the butter, vanilla extract and coffee extract  and whisk a little more just until it is all combined.  Next add the bananas and give it all a good mix.

Add the flour mixture to the banana mixture and fold everything together with a large metal spoon until it is well combined.  Pour the batter in the prepared loaf tin and gently smooth the top with a palette knife.

Pop the loaf in to the preheated oven for 50-60 minutes or until the loaf is cooked through and a skewer comes out clean.  Every oven is different so just check after 50 minutes and if need be pop it back in for a few more minutes.  My antiquated oven preferred about 65 minutes for this loaf.

Remove the cake from the oven and place it on a cooling rack for a few minutes before removing it from the loaf tin and let it cool.  However as with most baked goods out the oven I bypassed the cooling bit and cut off a slice and slathered it in butter.  For me that first slice, butter melting is the best treat.

The aroma of this loaf is quite wonderful while it is baking in the oven.  Bread or loaf baking in the oven and those warm comforting aromas wafting through the kitchen with a promise of the treat to come.  This loaf has a lovely crust that gives way to moist cake busting with banana flavour.  Next time I think a sprinkle of brown sugar on the top before popping it in the oven would make for an even better crust. With a generous spread of butter it really is quite delightful!

This is also my entry for Sweet New Zealand being hosted this month by Frances over atBake Club

If you like this you might like this Plum and Lemon Cake
One Year Ago Scotland Eats Monachoyle Mor


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