Banana Loaf Cake

Banana loaf cake is a guilt-free snack or dessert which can be eaten alongside a cup of hot coffee or tea. The secret to this moist and delish banana loaf cake is to use over ripe bananas. The sweetness of the bananas are at its peak when they are over ripe. The presence of brown sugar also adds to the inviting aroma of this banana loaf cake. If there is no buttermilk in your pantry, you can substitute it with a tablespoon of lemon juice for a cup of fresh milk and let it stand for 5 minutes before using. Cake flour can also be used instead of the all-purpose flour for a fluffier and softer loaf cake. Remember that all ingredients should be at room temperature including the eggs. You can alao bake this at 3 ounces muffin or cupcake pans but you should lessen the baking time to 15 minutes. Cream cheese frosting can also make this banana loaf cake more rich and decadent. This recipe does not require the use of an electric mixer which makes it easier to make.

Here are the ingredients in making this recipe. This is evaporated milk, which is a type of milk where 50% of its water content has been removed, so to make 200 ml of whole milk, just add 100 ml of water to 100 ml of evaporated milk. That is a 1:1 ratio of water and milk. The lemon in the photo is a substitute to vinegar since I ran out of vinegar. Any acid will also do the trick in making buttermilk. I just simply added the juice from half the lemon to the milk and let it stand for 10 minutes before using. I also have here a vanilla extract. The popular brand here is McCormick, but there might be other brands available in your place. You will also be needing 2 fresh and large eggs.

The main ingredient of this recipe, well as the name suggests are of course bananas. These are overripe bananas, thus the brownish spots. Their appearance may look inedible but this is the type of banana that would give you that moist and smooth texture of your banana loaf cake. Then, get a fork or a potato masher and with all your might, mash all these bananas until smooth.

And now for the dry ingredients, all you have to do is to sift them all together. The all purpose flour, baking powder, baking soda and salt. 

 Next step is to mix together the sugar, oil and eggs. Then give it a good stir, using a wire whisk. 

When everything is blended well, add in the vanilla extract and continue mixing.

Add in the mashed bananas into the egg mixture. Keep on mixing until well blended.

Now at this step, add in the milk and mix really well. At this point, you can feel that your wrist is getting tired. So if you have a hand mixer, you can just use it anyway. But I still prefer the wire whisk. And oh, did you notice that I just change the wire whisk. The fancy colored silicon whisk is not as sturdy as the stainless steel whisk.

After mixing all the wet ingredients, mix them to the dry ingredients. Make sure to blend the dry ingredients and the wet ones. Mix until no visible lumps. But DO NOT OVER MIX. Over mixing is the culprit to tough loaf cakes or any other baked products. 

Your batter should look something like this, and it is ready for baking.

Transfer the batter into greased loaf pans. Bake for at least 30 minutes or when the sides and top turns golden brown. You can also insert a toothpick in the center of the cake and when it comes out clean, then your banana loaf cake is done. Enjoy warm with a cup of coffee or tea.