This is a very simple banana cake that requires no kneading and no sugar. It is fluffy and so delicious. You will need 2 very ripe bananas. Peel and place them in a mixing bowl, then mash them with a fork until pureed. Add half a teaspoon of instant yeast, milk, and melted unsalted butter, then mix well. Sift in 350 grams of bread flour or all-purpose flour with salt, then stir into a dough.

Once the dough has been formed, cover it and let it rise in a warm place for an hour or until it doubles in size. After an hour, lightly flour your work surface to prevent the dough from sticking, then degas the dough by lightly kneading it on the floured surface. Divide the dough into 2 pieces, then take the first piece, round it, and divide it into eight parts.

Knead each small dough and round it. Bring the other dough and divide it into 8 parts the same way and then round them. You should now have a total of 16 small round doughs. You will need two baking moulds. Brush them generously with butter and then line them with dough. Each mould should have 8 pieces of dough.

Cover them and place them in a warm place for 50 minutes. Once rested, brush the top with milk or egg wash, then bake them in a preheated 340 degrees Fahrenheit oven (170C) for 22 minutes. Immediately after they are out of the oven, brush the top with butter. That way, your bread will remain soft for days. Let them cool down, then serve. Enjoy your favourite spread.


  • 206g (2 pcs) Ripe banana
  • 4g (0.5tbsp) Instant yeast
  • 90ml (6tbsp) Milk
  • 28g (2tbsp) Melted unsalted butter
  • 350g (2.25cups) Bread flour/All purpose flour/plain flour
  • 3g (0.5tsp) Salt


  • Milk
  • Unsalted butter

Mold size : 8.9″x4.4″x2.2″ / 22.8×11.3×5.8cm
Preheat the Oven at 170°C (340°F) bake for 22 minutes