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Banana Loaf

This Banana Loaf cake is wonderful in flavour and texture, it has a moist consistency with beautiful mixed spices and a hint of Vanilla. Not only is this easy to bake, it keeps well for 3-4 days once wrapped and stored in an air tight container.


225g Plain Flour

150g Light Brown Sugar

1tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Kosher Salt

1tsp Ground Cinnamon

1tsp Mixed Spice

120g Chopped Walnuts

3 Large Ripe Banana's

2 Large Organic Free Range Eggs

1tsp Vanilla Seed Paste

115g Melted Butter


1. Pre heat Oven to 180c / 350f

2. In a large mixing bowl place the sifted flour, sugar, baking powder, baking soda, salt, cinnamon, mixed spices, chopped nuts. Mix together well.

3. In a separate mixing bowl place the banana's and mash them with a fork. Next add the eggs, vanilla seed paste, melted butter and mix together so they are all combined with the mashed banana.

4. Now make a well in the centre of the flour mixture and gently pour in the banana mix. Then using a spatula, carefully fold in and combine. This will make a batter.

5. Next grease the inside of a banana loaf tin and place parchment paper on the bottom, then pour in the batter mixture. Using an offset spatula, smooth off the top and make sure the batter is evenly distributed in the tin.

6. Place on the middle shelf of the pre heated oven for approx 1 hour.

7. Once baked, leave to cool in the tin for around 15-20 mins, then place out onto a wire cooling rack to cool completely. This cake will keep well for 3-4 days wrapped and kept in an air tight container.

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