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

1. Heat oven to 180°C and grease your pan(s) or line a muffin tin.
2. Mash the ripe bananas in a large bowl until mostly smooth.
3. Whisk in the egg, sugar, dark brown sugar (or silan), neutral oil, and vanilla until evenly combined.
4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the banana mixture and fold just until no dry flour remains.
6. Fold in the chopped dark chocolate and/or nuts, if using.
7. 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.
8. Bake at 180°C until a tester comes out clean
9. 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).