Banana Loaf Cake I Recipe -
Banana Loaf Cake I Recipe

Banana Loaf Cake I

Recipe by  

"This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them."

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Ingredients Edit and Save

Original recipe makes 1 loaf pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
  2. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
  3. Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2005

What a success!!! This recipe was delicious. I didn't have any 'over ripe' bananas, so i used 4 instead of the recommended 3. I also covered the top with foil for the last 15 minutes which slightly steamed the loaf and made it deliciously moist!! Will be making this one again very soon!

Most Helpful Critical Review
Oct 29, 2003

I make banana bread all the time and I'm always looking for a new banana bread recipe. This one is not it. "Banana Cake" is misleading because it did not have a cake-like texture to me. It was yet another average bland banana bread recipe. The exterior gets too overdone and brown while the inside was rather dry. This is not a recipe that is different enough to stand out among all my other banana bread recipes.

Jul 10, 2003

The banana bread is delicious! With the 1 cup of sugar, i halved it using half white sugar and half brown sugar and it came out yummy! Definitely make this again =) Paradise

Sep 29, 2006

This banana bread is awesome! I used 4 bananas, and added about 1/2 tsp. of cinnamon and a couple of handfulls of chopped walnuts. I did have to bake it for about 1 hour and 10 minutes, but it was well worth the wait. I took it out of the oven about 20 minutes ago, and it's almost gone! Great recipe!

Nov 08, 2003

What a great recipe. I've never had banana cake, and to me this tasted just like banana bread--which is exactly what I wanted. It had a great banana flavor, and was perfect for breakfast. I also cut down on the sugar (to about 3/4 a cup) and it was perfect for my taste. Thanks for a great recipe!

Apr 28, 2003

I have been making banana bread/cake for about 25 years and this is the best I've ever found. My kids (4 & 5) love making it w/ me - it's a great kid friendly recipe. If I serve it for breakfast I serve it as is, sometimes w/ butter. For dessert I make a powder sugar or cream cheese glaze (depends on what I have on hand) and pour on top of it while it is still warm (not hot)- this is my husband's favorite way to eat it. The glaze makes it more of a "cake" but still not overly sweet like regular frosted cake. Thank you Sandi for a great recipe!

Sep 28, 2011

Tasty! I made one change--I cut the sugar back by half. I had a two-pack package of Nature's Valley Oats and Honey that I crushed up and sprinkled over the top before baking, just to use it and get it out of my pantry. I'm glad I cut the sugar by half. My bananas were really ripe, if I hadn't it would have been way too sweet. Nice basic banana bread recipe. I got 12 medium sized muffins out of this recipe. 350* for 20 minutes was just right.

Feb 09, 2007

Absoluiely Delish....made a few changes but this must be the best banana bread I ever ate, Used half whole wheat flour and added pecans, used half spenda instead of all sugar, will cut down on sugar next time, thought it was a tad bit too sweet, thanks for a great recipe


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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