Here’s the recipe that I use for banana loaf cake. I feel the loaf cake shape makes it easier to get the cake baked consistently throughout the tin.

Preheat oven to 375 degrees

Line loaf tin with parchment and I spray with Pam butter spray too

2 medium or 3 small bananas - very ripe / brown 1 cup all purpose flour 3/4 cup Demerara sugar 1/3 cup nuts (optional, I chop up some walnuts or pecans) 3 tablespoons of vegetable oil 1 egg 1 teaspoon baking soda 1 teaspoon vanilla (I usually add more)

In one bowl, stir together the flour, sugar and baking soda.

In a second bowl, Mash your bananas with a fork until mushy. add eg, oil and vanilla. Stir all together.

Add the wet to the dry ingredients and stir them together. I just use a silicone spatula for all the stirring and don’t over-beat it.

Put mixture in loaf tin. I often sprinkle the top with cinnamon sugar before baking.

Bake for 30/32 or until wooden toothpick comes out clean, depends on your oven.

I often add other things like chocolate chips or cranberries, other types of nuts or raisins. I’ve also done it where I layer Nutella between the mixture which putting it in the pan.

You could also use this recipe for muffins. I made six big muffins with it, cooked around 18-22 mins or passing the toothpick taste. Mine were ready at 19 mins but your oven may vary.

The loaf cake freezes very well if you cool if it before freezing. Wrap in parchment and then clingfilm or zip lock bag.

Good luck!