Banana Cake
Tags: #dessert #baking #dairy-free
Servings: 12 muffins (or 9 mini English cakes, or 1 English cake/loaf)
Total time: 1 hour
A moist banana cake batter that bakes up as muffins, mini cakes, or a simple loaf.
Ingredients
- 500g ripe bananas (peeled weight)
- 1 large egg (~50g)
- 50g sugar
- 50g dark brown sugar (or silan/date syrup)
- 60g neutral oil
- 150g flour (all-purpose)
- 10g baking powder
- 2g baking soda
- 2g salt
- 10g vanilla extract
- 10g cinnamon
- 100g dark chocolate or nuts (optional)
Steps
- Heat oven to 180°C and grease your pan(s) or line a muffin tin.
- Mash the ripe bananas in a large bowl until mostly smooth.
- Whisk in the egg, sugar, dark brown sugar (or silan), neutral oil, and vanilla until evenly combined.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the banana mixture and fold just until no dry flour remains.
- Fold in the chopped dark chocolate and/or nuts, if using.
- Fill your pan(s) about 2/3 full (muffins or mini English cakes), or scrape all batter into a greased loaf pan and smooth the top.
- Bake at 180°C until a tester comes out clean
- Cool in the pan for 5–10 minutes, then transfer to a rack to cool completely.
Notes
- Bake-time guide: muffins 20–23 minutes; mini English cakes 23–27 minutes; loaf 45–60 minutes (start checking early and adjust as needed).