There’s something wonderfully universal about a banana loaf cake — it’s the kind of recipe you’ll find from a French countryside kitchen to a cozy Jamaican beach café. As a chef, I love how this cake turns humble, overripe bananas into something buttery, aromatic, and utterly irresistible.
The magic here is in the balance: the sweetness of ripe bananas mingles beautifully with warm spices, while a tender crumb comes from the perfect creaming of butter and sugar. Think of it as the banana bread’s elegant cousin — approachable yet refined, with a nod to European pâtisserie techniques.
What I especially enjoy is how endlessly customizable this loaf is, welcoming everything from a sprinkle of toasted coconut (hello, Bali vibes) to a swirl of Nutella for an Italian twist. Whether you’re baking in a Southern kitchen or a city apartment, it’s a slice of comfort that travels deliciously across borders.
What’s So Great About This Dish?
- I first baked this during a rainy afternoon in Bangkok, and its tropical aroma instantly transported me back to childhood breakfasts — you’ll love how it fills your kitchen with that same cozy scent.
- Over time, I’ve learned to swap in whole wheat flour or almond flour, making it feel lighter without sacrificing indulgence — readers who want a healthier twist can easily do the same.
- It’s become my go-to “travel cake” for road trips and picnics because it stays moist for days — you’ll appreciate how it holds up beautifully, even outside the kitchen.
- A surprising bonus? It’s fantastic as a post-workout snack; the natural sugars and carbs give a gentle energy boost — perfect for those looking to refuel deliciously.
- And most importantly: it simply tastes incredible — moist, fragrant, and just sweet enough to keep you reaching for another slice.
Banana Loaf Cake Recipe
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Fork (for mashing bananas)
- Spoon or spatula for mixing
- Toothpick (for testing doneness)
- Oven mitts
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Mash the bananas in a large bowl, then add the flour, sugar, butter, egg, vanilla, baking soda, and baking powder.
- Mix everything until well combined and pour the batter into the prepared pan.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool down the loaf and it is ready to be served.
Notes
- Use very ripe, spotty bananas for the best sweetness and flavor.
- Don’t overmix the batter to keep the loaf tender and soft.
- You can add a handful of chopped nuts or chocolate chips for extra texture.
| Calories | 283kcal |
| Carbohydrates | 53g |
| Fiber | 2g |
| Fat | 7g |
| Protein | 4g |
| Cholesterol | 39g |
Tips To Ease Your Job!
- Get Organized First– Lay out all your ingredients and equipment before you start to save time.
- Line the Pan– Use parchment paper in the loaf pan for effortless removal and minimal cleanup.
- Mash Smart– Mash the bananas directly in the mixing bowl to cut down on dishes.
- Soften Butter Quickly– Soften the butter slightly in the microwave if it’s too firm for easy mixing.
