Banana Bread Loaf Cake

This easy one bowl banana bread recipe creates the most perfectly light and fluffy banana bread sponge with completely minimal effort and washing up!

This loaf cake recipe makes the yummiest banana bread cake! Delicious moist, just sweet enough and incredibly moreish! You simply mix up all the ingredients in one large mixing bowl, pour the batter into your loaf tin and sit back and wait for it to bake. It's really that easy! With just seven simple ingredients, this loaf cake is completely dairy free, egg free, easily gluten free and of course, always fully plant based.

This recipe makes one 2lb loaf cake. It is best stored in an airtight container in a cool and dry place and eaten within four days while it is freshest. You can also freeze it for longer. See notes at the bottom for easy swaps and to make this cake gluten free.

Makes one 2lb loaf cake

Cake ingredients;

240g plain flour

100g coconut or light brown sugar

20g baking powder

1 tsp vanilla powder

1 tsp cinnamon (or more or less to taste)

240g peeled bananas (approx. 3 bananas) + extra 1 banana for decoration - optional

90g sunflower/ olive/ vegetable oil

80g soya milk or vegan yoghurt

You will also need; a mixing bowl, whisk or spoon, 2lb loaf tin, baking paper or loaf tin liner, thin knife or cocktail stick, fork

---

How to make your cake;

1. Pre heat your oven to 160c and line your loaf tin with baking paper or a loaf tin liner. This will stop your cake from sticking

2. Start by using a fork to mash the bananas in your mixing bowl. I personally don't mind small banana chunks in the cake but if you want to avoid any banana pieces, then mash until completely pureed

3. Add the flour, sugar, baking powder, cinnamon, oil and plant milk to your mixing bowl and whisk together

4. Try not to overmix as this will make the sponge loose it's fluffy texture. Just whisk until everything is evenly combined

5. Add the mixture to the lined loaf tin

6. Add small slices of banana over the top of the cake to decorate if you would like

7. Bake for around 40 minutes until the top feels dry to touch and a cocktail stick comes out cleanly

8. Leave the cake in the loaf tin until it has completely cooled before trying to remove it. This will help retain moisture in the cake and it may be too soft to remove right away

9. Now your loaf cake is ready to slice and eat!

Tips & Tricks!

• I used coconut sugar in my recipe to make a slightly healthier cake, but regular light brown sugar will work as well

• This is my Lakeland loaf tin; https://amzn.to/4cpWFVp

• I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X

• I swap between using soya milk or Nush vegan yoghurt in my banana bread, just depending on what I have to hand. Both taste make the cake taste delicious!

• These are my mixing bowls - https://amzn.to/489iB6s

• To make the cake gluten free, swap to gluten free plain flour and add 1g of xanthan powder for every 100g of flour. It doesn't sound like much but it really helps with the texture

• I like to just add a little cinnamon and vanilla to my banana bread but feel free to mix up the spices! Mixed spice or nutmeg work really well too

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring!  https://amzn.to/49mNpjO