Cake-like Banana Bread

I love a good loaf of banana bread. I also, love taking a warm, moist loaf to a friend’s. Makes for an excellent, delicious present. I am always on at the lookout for a good recipe and my search has finally come to a halt!

I found a wonderful recipe by The Kitchn which results in an excellent moist bread (or cake!). I have made this a few items and it has been loved each time. The best part about breads is that it allows add-ins of your choice  but I stick to chocolate chips. Yum.

Banana bread batter

This key to a an excellent banana bread are the bananas (of course) – not so great looking ripe bananas! The more ripe, the better. They should be ripe enough to mash with a fork in no time.

B Bread 4
Baked to perfection and aroma is so good.

What you can do –

  • Feel free to double the recipe. Excellent for freezing or gifting
  • Excellent for school lunches. You could also slice, wrap individually and freeze.
  • Add-ins – Use what pleases you – roasted chopped nuts, sultanas, dark chocolate chunks or chips, milk chocolates. No add-ins are fine too.
Sliced Banana bread
Sliced and ready to serve. Enjoy!



  • 1¼ cup – All purpose flour
  • 1 tsp – Baking soda
  • 1 cup granulated sugar
  • 1 stick or 100gms – unsalted Butter
  • 3 overripe bananas, mash well
  • 2 large eggs
  • Salt a pinch
  • Optional – Chocolate chips


  • Grease your pan and preheat you oven to 170°
  • In a medium bowl whisk and combine – the flour, baking soda and salt.
  • Mix your butter and sugar until fluffy and light in color. I use an electric hand mixer. Add mashed bananas and eggs and blend until well combined. Ensure to scrape down the sides of the mixing bowl.
  • Slowly add the flour and blend just until combined. Do not over mix. At this point, I add the chocolate chips and I am generous.
  • Add the prepared batter into the greased pan and bake for about 45 minutes. Keep an eye on the cake at 40 minutes. The cake is done when a toothpick comes out clean.

The cake stays well for in a airtight container for about 2-3 days. Can be stored in fridge too and warmed a bit before eating.

Enjoy making and eating.



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