Do you remember the time before banana bread was popular? I do. My light banana cake recipe was the style of banana cake most bakers made. An old fashioned banana cake recipe like what your grandmother might have baked. An easy banana cake, with only two bananas, sugar, milk, butter, vanilla, baking powder and flour. My recipe is with wholegrain Spelt flour for a healthier option. The banana cake cuts into 12 pieces and is a perfect snack to take to work or a lunchbox treat for school. The cake stays fresh for up to 3-4 days in a sealed container or you could store it in the freezer.
Takes = 15 mins prep.
Bakes = 30 to 35 mins
Serves = 12 pieces
Tin = square 22cm (8.5 inch approx)
- Unsalted butter melted – 125g (1/2 cup)
- Caster sugar or white sugar – 150g (3/4 cup)
- Vanilla extract – 1 tsp
- Large egg beaten – 1
- Ripe Mashed Bananas – 2
- Light Wholegrain Spelt flour (or your choice) – 210g (1.5 cups)
- Baking powder – 2 1/2 tsp
- Milk (oat or regular) – 60ml (1/4 cup)
PREHEAT oven to 170˚C fan, and grease and paper line baking tin. I use my square 22cm brownie tin.
MELT butter remove from the heat, then add in sugar and vanilla and stir until the sugar is dissolve.
MASH bananas in a medium bowl. Then pour in the butter, sugar mixture and stir until combined. Add in beaten egg. You can use your stand mixer or hand held electric beaters or even mix by hand.
SIFT flour and baking powder and mix until combined. Fold in the milk or gently mix on low for 1 minute. Be careful not to over beat.
POUR into prepared baking tin and bake for 30 to 35 minutes until golden and cooked. Test with a cake skewer to check that the cake is cooked. I baked my cake on the lower third of the oven.
COOL in the tin for at least ten minutes, then remove and cool on the rack.