Cakes · Original home recipe
Banana and Cinnamon Loaf Cake Recipe
A simple banana loaf with a soft crumb and a little cinnamon. Weigh the peeled bananas so the batter stays consistent, then let the cake cool before cutting neat slices.
An independent Baking Show Guide recipe for home baking.
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Banana and Cinnamon Loaf Cake
Bake it at home
Banana and Cinnamon Loaf Cake
- Prep
- 20 min
- Bake
- 55 min–1 hr 5 min
- Total
- 2 hrs 15 min–2 hrs 25 min
- Makes
- 1 loaf, 10 slices
Total time includes cooling 1 hr. Bake times and oven settings are estimates; follow the doneness cues in the method.
Ingredients
- 100 g unsalted butter, melted and cooled, plus 5 g for the pan
- 140 g light brown sugar
- 100 g beaten egg without shells (about 2 large eggs)
- 300 g very ripe banana, weighed after peeling and mashed
- 5 ml vanilla extract
- 225 g plain/all-purpose flour
- 8 g baking powder (2 level teaspoons)
- 2 g ground cinnamon (1 level teaspoon)
- 2 g fine salt (about 1/3 teaspoon)
Equipment
Pan: 23 x 13 cm metal loaf pan, at least 6 cm deep
- 23 x 13 cm loaf pan
- Digital kitchen scale
- Mixing bowls
- Silicone spatula
- Cooling rack
Method
Heat the oven to 170°C conventional or 150°C fan. Butter the loaf pan with the extra 5 g butter and line its base and long sides with baking parchment, leaving handles for lifting.
Whisk the 100 g melted butter and brown sugar together in a large bowl. Whisk in the egg, then the mashed banana and vanilla. Small banana lumps are fine.
In another bowl, stir together the flour, baking powder, cinnamon and salt. Fold this into the banana mixture with a spatula, stopping as soon as no dry flour remains.
Scrape into the pan and level gently. Bake on the middle shelf for 55–65 minutes. Check at 55 minutes: the top should be brown, the centre should spring back lightly and a skewer should emerge without wet batter. If needed, bake in 5-minute increments. Loosely cover with foil if the top colours before the centre is cooked.
Rest in the pan for 15 minutes, then lift onto a rack. Allow at least another 45 minutes to cool before slicing.
Recipe notes
An independent home recipe by Baking Show Guide. It is not an official show or contestant recipe.
- Use bananas with plenty of brown spots; firm yellow bananas are harder to mash and less sweet.
- Do not substitute a smaller loaf pan: it can leave the middle underbaked.
- Pan: 23 x 13 cm metal loaf pan, at least 6 cm deep
Storage: Once completely cool, keep airtight in a cool room for up to 2 days. Freeze wrapped slices for up to 2 months; thaw covered before serving.
Allergens: Wheat (gluten), Milk, Egg. Check ingredient labels for your needs.
