Why is this sometimes called a cake and at other times called a bread? No one really knows but more importantly, the name is not important! All you need to know is that this baked oldie is a goodie that’s great as a breakfast, tea-time break or a post-meal indulgence.
The best part about this cake is its oh-so easy recipe with simply a whisk. The most difficult part? Waiting for those bananas to blacken for an even more aromatic bake!
- 160g all-purpose flour
- 200g brown sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 large very ripe bananas, mashed
- 120ml warm water
- 60ml whole milk
- 60ml canola oil or any other light oil
- 3/4 tsp vanilla extract
- Preheat oven to 180°C and place rack in the centre of the oven
- Brush the insides of a baking loaf tin with canola oil and set aside
- In a large mixing bowl, dry whisk together the flour, sugar, baking powder, baking soda and salt.
- In another large mixing bowl, whisk the eggs, mashed bananas, water, milk, oil and vanilla extract – in no particular order.
- Now add the wet ingredients to the bowl of dry ingredients and whisk until all combined. The batter is quite thin here, don’t worry.
- Pour the batter into the oil-brushed loaf tin and bake for 40-45mins.
- Insert a skewer or bamboo stick into the centre of the cake to check for doneness. If the stick comes out still with wet batter, continue baking for another 5-10mins.
- If the skewer comes out clean, remove the loaf tin from the oven and let it cool on a wire rack.
- Once cooled, release the banana cake from the tin.
You can enjoy the cake warm with a cup of coffee or keep it in the fridge for a couple of days.