This old fashioned banana loaf is soft, moist, and never dense in the middle thanks to a simple hot water method. Made with ripe bananas and pantry staples, it’s a foolproof recipe that delivers a light, fluffy crumb every time.
Ingredients
- 125g butter
- 3/4 cup (187.5ml) white sugar
- 1 tsp vanilla essence
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups (500ml) all purpose cake flour
- 1 tsp baking powder
- 1 tsp bicarb
- 1/2 cup (125ml) boiling water
Instructions
- Cream the butter and sugar together. Beat until pale and fluffy. This step helps create a lighter loaf.
- Add the eggs one at a time. Beat well after each addition. This keeps the mixture smooth and stable.
- Add vanilla and mashed bananas. Mix gently until just combined. Do not overbeat at this stage.
- Fold in the sifted flour. Use a spatula or low speed. Overmixing can make the bread tough.
- Dissolve the bicarbonate of soda in boiling water. It will sizzle immediately. Add it to the batter while it is still bubbling. Adding bicarbonate of soda directly to boiling water activates it immediately. This helps the banana bread rise evenly and prevents a dense centre. It also improves the overall texture of the crumb.
- Mix the batter briefly and pour into a greased loaf tin. Smooth the top gently. If desired, sprinkle chopped nuts and red cherries on top for decoration. Gently press them slightly into the batter to prevent burning during baking.
- Bake at 170°C for 40–45 minutes, until golden and set. Important: Because banana cake is very moist, the edges and top may set before the centre is fully cooked. Start checking around 35–40 minutes by gently inserting a skewer into the middle. If it comes out with a few moist crumbs, the cake is ready.