Banana loaf cake
Banana loaf cake

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, banana loaf cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Grease and line (with baking paper) a standard loaf tin. Sift flour, bi-carbonate and baking powder together. Cream butter and sugar with a stand mixer or hand held mixer until well mixed.

Banana loaf cake is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Banana loaf cake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook banana loaf cake using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Banana loaf cake:
  1. Prepare 1 tsp baking powder
  2. Take 1 tsp bicarbonate of soda
  3. Make ready 2 tsp boiling milk
  4. Take 100 g soft margarine
  5. Make ready 175 g caster sugar
  6. Prepare 2 eggs beaten
  7. Make ready 2 ripe bananas, mashed
  8. Prepare 225 g plain flour

Pack a slice of this sweet cake in the kids' lunchboxes or wrap up the loaf and bring it on a fall weekend picnic. The BEST Banana Walnut Loaf Pound Cake is a super moist, made from scratch recipe with mashed bananas and nuts. Great for breakfast, brunch or dessert. Peel the bananas and mash with a fork.

Steps to make Banana loaf cake:
  1. Stir bicarbonate of soda into milk. Wait for it to cool
  2. Mash the bananas to a paste
  3. Add the ingredients to a bowl and mix until smooth.
  4. Pour mix into loaf baking tin.
  5. Bake for approximately 1 hour at 180°C

Tip into a large mixing bowl. In large bowl, beat yellow cake mix, eggs, and bananas until well mixed. This is a lovely, moist loaf, which really doesn't need to be buttered. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better. My mum made this once and I just adapted the recipe to experiment with textures and flavours.

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