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Super-Easy Banana Loaf
4.8 from 8 votes

Super-Easy Banana Loaf

This foolproof banana loaf is a great way to use up those brown bananas in your fruit bowl! Incredibly easy to make, deliciously moist and so tasty.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 12 -15 slices
Calories: 158 kcal
Course: Cake
Cuisine: American

Ingredients

  • 1 banana about 200g | 7 oz, large, ripe
  • 2 egg large
  • 80 ml vegetable oil or melted butter, ⅓ cup
  • 2 weetabix optional
  • 1 tsp vanilla extract optional
  • 200 g all-purpose flour all-purpose flour, 7 oz
  • 5 tbsp light brown sugar
  • 5 tbsp Sukrin Gold or more light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt

Instructions

    Cup of Yum
  1. Preheat the oven to 180C | 350 F. Line a 2lb loaf tin with baking paper or use a loaf liner.
  2. Add all the ingredients to your food processor in this order - banana, oil or melted butter, eggs, vanilla extract and weetabix (if using).
  3. Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and baking soda.
  4. Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
  5. Pour the batter in the prepared tin, level and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and cake is springy to the touch.
  6. Cool in the tin for 10 minutes then lift out using the baking paper. Drizzle with a little honey, if you like, before serving.

Notes

  • To make by hand
  • Put the ripe banana in a bowl and mash well with a fork. Add the Weetabix (if using), eggs, oil, vanilla extract, sugar and sweetener and mix well to combine. 
  • Sift the flour, cinnamon, salt and any raising agents over the bowl and mix until the batter is smooth.
  • Transfer to a 2lb loaf cake tin lined with baking paper and bake for 40-45 minutes until the loaf is golden, well risen and springy to the touch. Cool in the tin for 10 minutes then lift out using the baking paper.
  • STORING AND FREEZING This cake keeps well for 2-3 days in an airtight container at room temperature. You can also freeze it, wrapped well in in two layers of clingfilm and a layer of foil.
  • STORING AND FREEZING

Nutrition Information

Calories 158kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 6g (30%) Cholesterol 27mg (9%) Sodium 155mg (6%) Potassium 70mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 46IU (1%) Vitamin C 1mg (1%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 -15 slices

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 155mg 6%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 46IU 1%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.