Try this simple and delicious banana loaf cake recipe for any occasion.
- Carbohydrate 44.6308358692049 g
- Cholesterol 76.4619791791454 mg
- Fat 29.1873035467292 g
- Fiber 1.78331246978211 g
- Protein 3.27104104432841 g
- Saturated Fat 18.333264586403 g
- Serving Size 1 1 Serving (126g)
- Sodium 507.805375402939 mg
- Sugar 42.8475233994228 g
- Trans Fat 2.14140400043141 g
- Calories 445 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Why does the center sink or turn gummy?
Many bakers encounter a soggy interior because unmashed or excessively wet fruit traps moisture in pockets. When bananas reach high ripeness levels, starches convert completely to simple sugars and water content increases. To prevent a heavy, unbaked streak in the middle, mash the three bananas thoroughly until completely smooth before incorporating dry components. Overmixing the all-purpose flour once added develops gluten networks that yield a tough, rubbery crumb rather than a tender structure.
How do leavening agents interact with the batter?
This formulation relies on both baking soda and baking powder to lift a heavy batter. Baking soda reacts immediately with the natural acidity present in ripe fruit, releasing carbon dioxide bubbles. Baking powder provides a secondary lift when exposed to oven heat. Ensure the oven is fully preheated to 350 degrees Fahrenheit before the pan goes inside. If the thermal shock is insufficient, gas escapes before proteins coagulate, resulting in a dense product.
How do fresh versus preserved components alter results?
Utilizing fresh, room-temperature butter softened to 65 degrees Fahrenheit allows proper air incorporation during creaming. Substituting frozen bananas requires a crucial preliminary step. Thaw frozen fruit completely in a colander and discard excess liquid. Frozen cellular walls rupture, releasing significantly more free water than fresh fruit. Retaining that excess moisture will throw off the flour-to-liquid ratio entirely and extend the 50 to 60 minute bake time.
