Banana Loaf Cake
October 20, 2014
"Recipe from an email from a kitchen wharehouse supplier - looks interesting and would like to try if I can get some bananas ripened enough and not have the DS throw them out on me (30 years with autism intellectual impairment), I just may get to make this recipe, in the mean time here for safe keeping. Times are estimated."
- Serving Size: 1 (147.4 g)
- Calories 286.5
- Total Fat - 4.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 34.1 mg
- Sodium - 243.6 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 4.6 g
- Sugars - 35.6 g
- Protein - 4.9 g
- Calcium - 63.6 mg
- Iron - 1.2 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 175C fan forced (for conventional I would recommend about 185C).
Grease and line (with baking paper) a standard loaf tin.
Sift flour, bi-carbonate and baking powder together.
Cream butter and sugar with a stand mixer or hand held mixer until well mixed.
Add the egg and mashed banana and mix well together.
Add the sifted flour and baking powder till incorporated and mix well and then add the 2 tablespoons milk and mix through.
Add sifted flour and baking powder till incorporated.
Pour mix into prepared loaf pan.
Bake for 35 to 40 minutes, test with skewer for doneness (should come out clean).
Would recommend to leave in pan for 5 to 10 minutes before turning out.
No special items needed.