When I was growing up my mum would always bake a banana loaf cake when she had some overripe bananas and I could tell straight away as it made the house smell wonderful. It never lasted long either as it was so scrummy, so I asked her for the recipe when I moved out so I could make it too. Now every time I take a bite it takes me back to when I was a child. Lovely!
Mum’s Banana Loaf
This banana cake is great either fresh out of the oven or cold with a slick of spread on it. Delish! To mix it up a bit you could also add walnuts or pecans to the mix
Ingredients
- 175g self raising flour
- ¼ tsp baking powder
- 1-3 ripe bananas according to size (this recipe is even better with overripe bananas so don't throw them away!)
- 150g caster sugar
- 1 large egg
- 75g butter or spread (I used Pure Dairy free spread)
- ½ tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to Gas Mark 5/ 190°C and line a 2lb loaf tin.
- Add the bananas, sugar, butter, egg, vanilla extract and salt to the blender.
- Liquidise until the mixture is smooth.
- Measure out the flour, bicarbonate of soda and sieve together.
- Add the mixture from the blender into the dry ingredients and mix well, then pour into the tin.
- Cook for about 30-35 minutes or until it springs back when pressed.
Nutrition Information
Serving size: 10 Calories: 137 Fat: 3 Saturated fat: 1 Carbohydrates: 26 Sugar: 14 Fiber: 1 Protein: 2
