This moist banana cake is ridiculously moist, fluffy and full of wonderful flavours. This cake makes a great breakfast treat, too and it’s super easy, stick-to-the-back of your fork moist and sweet but not overpowering. Start b7 preheat the oven to 170°C / 340°F then in a large bowl, add in the softened butter and sugar.

Using a balloon whisk, cream them until light and fluffy then add in the eggs, vanilla extract and milk. Mix until combined and add in mashed banana then mix well. Lastly, sift the flour, salt, baking powder and baking soda into the mixture and use a spatula or whisk to fold everything together. Pour into a loaf tin and bake for 55 mins to 60 mins. Insert a skewer or toothpick and if it comes out clean, then it’s done.

Ingredients;

  • ½ cup (113 g) unsalted butter – room temperature
  • ¾ cup (150 g) caster sugar
  • 3 large ripe bananas – mashed
  • 2 eggs
  • 2 tbsp milk
  • 1⅛ cup (160g) all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder (optional, if you don’t like cinnamon)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • A pinch of salt

Instructions;

  1. Preheat the oven to 170°C / 340°F.
  2. In a large bowl, add in the softened butter and sugar. Using a balloon whisk, cream them until light and fluffy.
  3. Add in the eggs, vanilla extract and milk. Mix until combined.
  4. Add in mashed banana and mix well.
  5. Lastly, sift the flour, salt, baking powder and baking soda into the mixture and use a spatula or whisk to fold everything together.
  6. Pour into a 9-inch loaf tin and bake for 55 mins to 60 mins. Insert a skewer or toothpick. If it comes out clean, then its done!