Perfect banana cake

Perfect banana cake

How do you like your banana cake?

I like when my has a moist, almost gooey texture and an intense banana flavour and I also like the occasional sweet chunks of fruit or chocolate too. After tasting few recipes over years I believe I learnt how to bake the perfect banana cake.
Here is, in 5 points, what I think makes a perfect banana bread.
1. To make banana cake full of banana flavour and smell you must use a very rape banana. In fact if you can wait a day for browned, overripe and speckled bananas, it’s even better.
2. Don’t puree all bananas. Some small chunks add a bit of texture and moist too.
3. Use light brown sugar. It also keep more moist in and has slightly different flavour.
4. Using butter instead of the oils makes cake more reach, also the method with melted butter gives nicer texture.
5. Don’t over mix it. I have a rule to nit mix it for longer than 2 minutes using wooden spatula. It will be fine, seriously.
If any extras I would choose chocolate. Banana and chocolate just … heaven.
I hope you will love this recipe as I do. Happy bana cake!
Makes 1 bread loaf or 2 mini loafs.


225 gr plain flour

2  teaspoons baking powder

pinch of salt

3 medium bananas, heavily speckled or even black bananas are best

1 good looking banana for decoration (optional)

110 g butter, melted and cooled

150 g light brown sugar

2 eggs

2 tbsp milk


50 g walnuts or pecans, toasted and chopped or 50 g chunks of chocolate


Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas

1.Whisk the flour, baking powder, salt and cinnamon together, set aside.

2.Using fork, mash bananas into a chunky paste. Whisk the melted butter, brown sugar milk and eggs into the bananas until blended.

3. Slowly combine wet and dry ingredients (in 3 parts), stirring gently until they disappear and the batter is smooth. Stir in nuts- if using.

Pour batter into the baking loaf and smooth the top. Bake 55 to 75 minutes, or until the bread is well risen and golden brown-

or check if a fine skewer inserted into the center of the bread comes out clean.

When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.

Banana bread should stay fresh for few day. It’s best to wrap the bread tightly in plastic wrap or linen tea towel  and store at room temperature overnight or in the refrigerator for up to 5 days.

Freezes very well too.

Bon apetite!

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