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Banana Cake

A small, deeply banana-scented cake with soft brown sugar and a hint of cinnamon, baked in a mini loaf tin until springy and golden. Best with a very black-skinned banana.

SnacksMainsVegetarian
40 min10 prep · 30 cookEasy602 kcalper serving
Banana Cake

Instructions

  1. Heat the oven to 180C (160C fan). Line a mini loaf tin of about 11 x 6 cm with a strip of baking paper, letting it overhang the long sides so you can lift the cake out later.
  2. Peel 1 very ripe banana and mash it on a plate with a fork until it is mostly smooth with a few small lumps left for texture, you want roughly 100 g of purée.
  3. In a medium bowl, whisk 15 g of melted butter with 30 g of soft light brown sugar until glossy and no lumps of sugar remain. Whisk in 1 beaten egg and 0.25 tsp of vanilla extract, then stir in the mashed banana and 1 tbsp of whole milk. The mixture will look loose and slightly curdled, that is correct.

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Per serving

602kcal
14gprotein
95gcarbs
19gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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