Banana Loaf Cake

If you ask me which is my favourite fruit, like most in my family it’s not Mango and it is Banana. I love it in the form of shakes and cakes too 🙂 Also banana loaf is a favourite with Percy too. So as I was wondering what to do with some over ripe bananas I came across this recipe.

I am reminded of the hospital dietary back in college where we used to get this cake for brunch and tea time. There were different types of loaf cakes available that used to be rotated through the different days of the week. I somehow liked all of them mainly due to the fact that these cakes are less sweet compared to the normally very sweet pastries and stuff ( you end up feeling less guilty too).

Banana is found in various forms in Kerala and among these the longer version there is the actual banana whereas the smaller ones are called plantain and in one go sometimes you end up eating a couple of them. I remember how over ripened bananas are used to make jams ( a yummy treat) and other delicacies such as ‘unniyappam’ at home.

This also reminds me of the beautiful home baked goodies that they sell at the Farmers Market in town every month and specially as its Xmas season now, there is even more variety with regards to the cakes and other goodies sold by home bakers. Another favourite is Carrot cake and Lemon Loaf cake. Hoping to bake these as well sometime in the future and update those recipes too.

Loaf cakes pair awesomely well with a cup of tea or coffee and is a favourite tea time snack for many.

I have adapted this recipe from Mary Berry’s cake recipes. I have always been an ardent fan of her cookbooks as well as recipes. So this simple cake recipe from Mary Berry serves as a tea time favourite snack.

Recipe Source : Mary Berry’s cakes recipe book

Recipe

Banana – 2 over ripe

Flour – 225 g

Eggs – 2

Butter – 100 g

Sugar – 175 g

Milk – 2 tbsp

Baking powder – 1 tsp

Steps

1. Mix in all the dry and wet ingredients and then with a hand mixer beat it in well.

2. Grease a loaf tin and put non stick parchment paper.

3. Pour in the mixture and bake it at 180 C for almost an hour

4. Once a toothpick inserted comes clean take the cake out.

5. Cool the cake for an hour and take it out from the loaf tin.

6. Cut into thin slices before serving.

Enjoy the banana loaf cake 🙂