For a sweet and fluffy baking treat, it can’t get any better than a banana loaf cake. This beauty is easy to make too! See this recipe for banana bread and make good use of those ripe bananas on your counter!
To make this comforting baking treat, you only need nine ingredients. The combination of all-purpose flour and semolina is essential. Semolina is coarse durum wheat flour, which gives texture to the cake-like all-purpose flour can’t. Semolina also absorbs less moisture.
You’ll also need baking powder to help the dough rise and a pinch of salt to liven the cake’s flavors. As a sweetener, I think brown sugar is more compatible with banana cakes than regular granulated sugar; don’t you agree?
And then there’s another trade secret: a splash of buttermilk, which gives a lovely tang to the cake, especially useful to balance its sweetness! Butter helps bring the cake home as well, and then you have the main ingredients — bananas! Use ripe bananas. If they have brown spots, even better.
This banana loaf cake is perfect straight out of the oven, but it actually gets better the day after at breakfast. Serve yourself a slice of banana bread with scrambled eggs or smother it in butter and jam. This is bread, after all, and that means it’s incredibly versatile!
What I love the most about this banana loaf cake is making a few and giving them around. Spread the love; you know what I mean?
Preheat the oven to 375° and grease a loaf pan.
In a mixing bowl, add the all-purpose flour, semolina, baking powder, salt and brown sugar. Combine with a whisk.
In a second bowl, combine the buttermilk, butter, vanilla and mashed bananas. Slowly fold in the dry ingredients and mix until you get a smooth batter.
Pour the batter into the loaf pan. Bake for 50 minutes or until cooked through.
Let the banana loaf cake cool down before unmolding.
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