Description
This Banana and Cinnamon Cake is a moist and flavorful loaf perfect for breakfast or a sweet snack. Ripe bananas are mashed and combined with cinnamon-spiced sugar swirls to create a deliciously tender cake, finished with a simple icing drizzle for added sweetness and charm.
Ingredients
Banana Cake Batter
- 250 g Bananas (roughly 3 medium or 2 large bananas)
- 3 Medium Eggs
- 100 g Butter, melted
- 120 g Soft light brown sugar
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour
Cinnamon Swirl
- 2 Tablespoons Soft light brown sugar
- 1 Tablespoon Cinnamon
- 2 Tablespoons Melted butter
Icing
- 90 g Icing sugar
- 1 Tablespoon Water
Instructions
- Preheat: Preheat your oven to 180°C (160°C for fan ovens) and line a 1lb loaf tin with baking paper to prepare for baking your cake.
- Mash Bananas: In a large bowl, mash the bananas until smooth, forming the base of your batter.
- Mix Wet Ingredients: Stir in the eggs, melted butter, soft light brown sugar, and vanilla extract into the mashed bananas until combined.
- Add Flour: Add the self-raising flour to the banana mixture and mix well to create a thick, even batter.
- Prepare Cinnamon Swirl: In a separate bowl, combine the brown sugar, cinnamon, and melted butter to make the cinnamon swirl mixture.
- Layer and Swirl: Spoon about one-third of the cake batter into the lined loaf tin. Top with one-third of the cinnamon mixture and swirl it into the batter using a toothpick.
- Repeat Layers: Repeat the layering and swirling two more times with the remaining batter and cinnamon swirl mixture until fully used.
- Bake: Place the loaf tin on the middle shelf of the oven and bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Ice: Mix the icing sugar and water to make a smooth icing, then drizzle it over the cooled cake for a sweet finish. Enjoy!
Notes
- Use ripe bananas for optimal sweetness and moisture.
- Swirling the cinnamon mixture creates beautiful patterns and added flavor.
- Ensure the cake is fully cooled before icing to prevent the icing from melting.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute the self-raising flour with plain flour plus 2 teaspoons of baking powder if needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
