I heart banana loaf cake. I love the simplicity of the ingredients and fuss-free recipe, the warm sweet smells that waft around the house when it’s baking and of course tucking into a fat slice with a steaming mug of tea. It’s a happy cake.
I’ve often turned to the recipe from Tessa Kiros’ Apples For Jam, but on recommendation from my pal Tara, I tried out a different version. Tana Ramsay’s take on the banana loaf cake sees the addition of grated apple, which gives a fruitier vibe and moist texture. She has light Muscovado sugar in her recipe, but I’ve put a mix of light and dark in mine, coz I love the toffee flavour, especially with the apple.
This is such a great cake for using up bananas and apples that are on the turn, and it’s also perfect for baking with young children as you can get them to mush up the bananas, grate the apples, sieve the flour and mix it all together.
It’s very quick to knock together, but it does take a good hour to cook. It’s worth it though and totally cheers up an otherwise dull day.
These kind of cakes are endlessly customisable. You could stick some walnuts and sultanas in to crank up the fruitiness and texture, drizzle melted dark chocolate over the top for an indulgent spin or make a cinnamon-spiked cream cheese frosting. I’ve kept things simple, but you don’t have to!
Easy Banana and Apple Loaf Cake
(adapted from Tana Ramsay)
Prep time 15 mins
Cooking time 60 mins
Ingredients
150g light Muscovado sugar (I used 50g light 100g dark)
85g unsalted butter, softened
2 large free-range eggs, beaten
4 medium-sized ripe bananas, mashed
1 apple, grated
250g self-raising flour
1/2 tsp nutmeg
1/2 tsp cinanamon
pinch of salt
Method
1. Preheat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin.
2. Cream together the sugar and butter and then gradually beat in the eggs
3. Stir in the mashed bananas and apple and sieve in the flour, nutmeg, cinnamon and salt.
4. Once well mixed, tip into the loaf tin and bake for 60 mins. If it starts to go too dark on top then cover with foil and keep checking the with a knife to see if it’s cooked. When it comes out clean you’re good to go.
5. Remove to a wire wrack and cool in the tin for 20-30 mins. Remove from the tin onto the rack and finish cooling completely before dusting with icing sugar, slicing and serving with a nice mug of tea.
Other Loaf Cakes you might like…
Rhubarb and Orange Mini Loaf Cakes
Yum! Glad you liked it!
Tiz scrummy. That Tana Ramsay book has been a godsend – top recommendation 🙂
Banana bread is one of my all time faves! There’s something about it that is so comforting. This looks so good. Like you, I think I would have used some dark Muscovado too, I just love the taste.
It’s a great recipe Sian. The apple makes it really moist.
It’s funny because I hate bananas but I love banana bread!! Looks very yummy!
Bananas are odd – the texture can be really minging if they’re under or over ripe. That’s why banana bread is so genius, coz you can put all your manky bananas in the mix and it tastes positively divine 🙂
i’ve been doing A LOT of banana bread lately – try also using dark muscovado and also walnuts inside and pumpkin seeds on top – it’s mega! hope you’ve tried the honey comb… xxx
Banana bread is essential in my house with my boys’ frightening appetites – walnuts inside and pumpkin seeds on top sound like a great idea. I’m with you on the dark musovado…
Still not tried making honeycomb – MUST get round to it soon!!!!
Being on a constant diet I successfully used half spoon sugar.I also added mixed nuts and seeds and a tablespoon of drinking chocolate.I topped with butter icing and sprinkled with chopped mixed nuts .It went down a storm and will have to make double next time. Thanks for the ideas from others.
sounds great – love hearing stuff like this 🙂
Having made many a chocolate and banana loaf, this recipe was a lovely change and absolutely scrumptious! I did add walnuts and fruit as you suggested, excellent combination! I make my cakes to share with my fellow lady golfers!!! They loved this too! Thank you.
So pleased the recipe turned out well and that everyone enjoyed it 🙂
Got mine in the oven at the moment and it smells delightful! Cannot wait to taste it and see what it tastes like! Great recipe and thanks for sharing xx 🙂
Nice one – enjoy!
Perfect recipe for feeding 6’2″” grandson after rugby luckily made 2 as the team caught wind of it defo dark muscavado sugar thank you … From a loco parentis granny sending recipe to daughter in Zambia so she can get her cook to make it!!!!’
Heheh yes indeed perfect for hungry rugby players!!! Love the thought of the recipe join gall the way to Zambia!!!
Just perfect to use up a lot of bananas. I added lemon zest and vanilla too (I add those to almost anything). Lovely the day after too.
That sounds like a nice addition 🙂
Just wondered…Have you ever tried using coconut oil instead of butter….as I tried another recipe yesterday with coconut oil and it went all pear shaped – basically cooked all over and a bit gooey instead but went nicely with custard thankfully.
Any recommendations or tips?
thanks
I haven’t tried using coconut oil instead of butter I’m afraid Nicole. I use vegetable oil in some cake recipes though with great success. I’d have to give the recipe a try using coconut oil and report back as it’d probably take a bit of experimentation!
Looks very yummy!