Banana Loaf/Cake




Is it a loaf, or is it a cake?  Or is it a loaf shaped cake?  It doesn’t really matter what you call it, this Banana loaf suggested by Retro Mummy is a lovely snack for the kids lunch boxes, a picnic in the park, or maybe even toasted for breakfast.  Not that I condone eating cake for breakfast of course, but hypothetically speaking it would be lovely to wake up to with a cup of coffee now wouldn’t it?  One cake goes nowhere in this house, so I doubled the recipe in one bowl because, to be honest, I was feeling lazy.  A lot of cakes change texture when you double the recipe, but this one remained moist and beautifully sweet, which I suspect comes from the Maple syrup which I indulgently opted to use (it’s totally optional).  The loaves are quite large and even after the kids had had their share and I had indulged in a bit of taste testing followed by an official piece for afternoon tea, there was still some of the first loaf left, and another for lunch boxes the next day. And if you’re one of those people lucky enough to own a Thermomix, Retro Mummy has a recipe for you here.  And if you own a Thermomix, but never use it, I can assure you it would find a very loving home on my kitchen bench (hint! hint!), and I would be delighted to take it off your hands!  OK, back to reality, this one bowl wonder is a must try, so go on, fire up the oven, grab those iffy, soft bananas off the top of the fridge and create something beautiful for morning tea.

Banana Loaf/Cake


2 large Bananas, mashed

125g Butter, melted

2 Tbl Maple Syrup (optional, but highly recommended)

2 Tbl Milk

2 Eggs

1 1/2 Cups Plain Flour

2 tsp Baking Powder

1 Cup Castor Sugar (or brown, but I just used regular)


Preheat your oven to 170C.

Combine the melted butter, maple syrup, milk and eggs into a bowl and whisk to combine.

Add the bananas and give it a good stir.

Sift in the flour and baking powder and stir to combine.

Pour into a lined loaf tin and place in the oven for 1 – 1 1/4 hours.

Cool on a rack before serving.

Recipe Source:



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