Banana Cake

by | 31st January 2017
Categories: CAKEY BAKEY and RECIPES.
Tags: banana bread recipes, banana cake recipes, brown bananas, leftover bananas and use up over ripe bananas.

Everyone needs a good banana cake/bread recipe.

How else do you save over ripe ones from being thrown in the bin? This recipe is quick and easy to put together and travels well in lunch packups, golf bags or cycle pockets 🙂

 

 

Banana cake banana bread recipe

Banana Cake

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Cakey bakey
Servings 10 slices

Ingredients
  

  • 140 g wholemeal self raising flour
  • 100 g self raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 300 g ripe bananas approx 3 medium bananas
  • 3 medium eggs
  • 150 g natural yoghurt I use Onken biopot
  • 2 tbsp agave nectar

Instructions
 

  • Heat oven to 160⁰C (140⁰C fan). Line a loaf tin with greaseproof or use a loaf liner.
  • Mix the flours, bicarbonate and baking powder in a bowl.
  • In a separate bowl mash the banana and mix with the eggs, agave syrup and yoghurt.
  • Quickly mix the wet ingredients into the dry and pour into the prepared tin.
  • Bake in the oven for 50-60 minutes.

Notes

Nutritional Info per slice (10):
150 Kcal, 27g Carbohydrate (10g sugars, 2g fibre), 2g Fat (1g saturated), 6g Protein
I prefer to use frozen bananas. (Place over ripe bananas in their skins in the freezer.  When you have 3 you have enough for the cake, defrost before using). Save time by using loaf liners, you can buy them from most supermarkets now.
Agave nectar is a plant based organic sweetener, widely available in the free from section of most supermarkets.
Recipe adapted from BBC Good Food -  click here for the original recipe