The Great British Banana Bake Ultimate Moist Loaf Cake

The Great British Banana Bake Ultimate Moist Loa

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Preparation time:20 Mins

Cooking time:01 Hrs

Servings:10 to 12 servings

Ingredients:

• 1/2 cup (115 g) Unsalted Butter, softened
• 1/2 cup (100 g) Granulated Sugar (Caster Sugar)
• 1/2 cup (100 g) Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 1 1/2 cups (340 g) Ripe Bananas, mashed (3-4 very overripe bananas)
• 1/4 cup (60 ml) Buttermilk, room temperature
• 1 3/4 cups (210 g) All-Purpose Flour (Plain Flour)
• 1 teaspoon Baking Soda (Bicarbonate of Soda)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Fine Sea Salt
• 8 oz (225 g) Cream Cheese, full-fat, very soft
• 1/4 cup (55 g) Unsalted Butter, softened (for frosting)
• 2 cups (240 g) Powdered Sugar (Icing Sugar), sifted
• 1/2 teaspoon Vanilla Extract (for frosting)
• Pinch of Salt (for frosting)

Instructions:

• Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, creating an overhang 'sling' for easy removal.
• Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
• Mash Bananas: Mash the overripe bananas in a separate bowl until smooth, reserving the buttermilk nearby.
• Cream Butter and Sugar: In a stand mixer, cream the softened butter and both sugars (granulated and brown) on medium-high speed for 3–5 minutes until pale, light, and fluffy.
• Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl. Mix in the vanilla extract.
• Alternate Additions: Reduce the mixer speed to low. Add half of the flour mixture, mixing only until just combined. Add the mashed bananas and buttermilk, mixing gently. Finally, add the remaining flour mixture and mix only until no streaks of dry flour remain. Do not overmix.
• Bake: Pour the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean.
• Cooling: Allow the cake to cool in the pan for 15 minutes before carefully lifting it out onto a wire rack. Let the cake cool completely (at least 30 minutes) before frosting.
• Whip the Frosting Base: In a clean bowl, beat the very soft cream cheese and butter together until smooth and completely lump-free (about 2 minutes).
• Add Sugar: Gradually add the sifted powdered sugar and the vanilla extract. Start on low speed and increase to medium until the frosting is light, fluffy, and spreadable. Add a pinch of salt to balance the sweetness.
• Frost and Serve: Once the banana cake is completely cool to the touch, use a spatula to spread the frosting generously over the top. Slice and serve immediately.

Nutrition Facts

Calories:400 kcal

Protein:5 g

Fat:20 g

Carbs:55 g

Fiber:2 g

Sugar:35 g

Sodium:150 mg

Recipe Info

Category:Dessert

Cuisine:British

Forget Banana Bread: Meet the Cake That Rules Them All

Oh my gosh, raise your hand if you have a bunch of black, forgotten bananas sitting on your kitchen counter right now! Don't worry, you are certainly not alone.

Honestly, using up those spotty heroes is exactly why we invented the perfect Banana Cake . I swear, the blacker they are, the better the final result.

This recipe is how you master how to use very overripe bananas for baking to maximize flavor. Experts say bananas provide the most flavor once they are 90% speckled brown.

That deep caramelization translates straight into a ridiculously rich cake.

The Great British Bake-Off Winner

This isn't some quick, dry mix-and-go bake, though. This is a proper, celebratory Great British banana bake . Forget about a boring quick bread.

We are aiming for a luxurious, moist banana loaf recipe that truly sings. It takes about an hour and 50 minutes total, including essential cooling time.

Yes, patience is a virtue, especially when waiting to slather on the glorious best banana cake cream cheese frosting . It’s a medium-level challenge.

We bake this beauty in a standard 9x5 inch loaf pan dimensions . This makes it perfect for sharing. You’ll easily get 10 to 12 thick slices.

Why This Cake is Your Weekend Best Friend

Why choose this recipe over any other? It is truly the ultimate easy banana bread alternative . We amp up the warmth with a gorgeous nutmeg and cinnamon spiced cake .

The spices pair perfectly with the natural sweetness of the fruit. They give you that comforting, autumnal hug feeling, even if it’s the middle of summer.

The best part is the texture—a truly beautiful tender crumb banana cake . It stays ridiculously moist for days, thanks to the brown sugar and a crucial splash of buttermilk.

(Don't panic if you don't have buttermilk; there are simple baking with buttermilk substitutes listed below!) This cake is ideal for weekend baking.

It’s definitely impressive enough to take pride of place among traditional afternoon tea cakes . Ready to rescue those bananas? Let’s grab the gear and get started.

The Essential Kit for the Best Banana Cake

Honestly, when I started baking, I thought ingredients were just ingredients. But making a truly moist banana loaf recipe is about quality, especially when we’re making an easy banana bread alternative that feels like a proper traditional afternoon tea cake .

Did you know that bananas are 93% water when ripe? That moisture is our secret weapon!

Getting the Wet Stuff Right

The first rule? Use the darkest, saddest bananas you can find. This is how to use very overripe bananas for baking .

They should look almost black. I learned the hard way that less ripe bananas give you a dull, dry bake.

For this Banana Cake , you need 1 1/2 cups (340 g) of mashed, very spotty fruit. Embrace the mush!

You also need butter, eggs, and 1/4 cup (60 ml) of buttermilk. Seriously, everything needs to be room temperature. If your butter is cold, your tender crumb banana cake will be tough.

If you don't have buttermilk for this Great British banana bake , don't panic. For baking with buttermilk substitutes , just mix 1/2 teaspoon of white vinegar into regular milk and let it sit for five minutes.

It works like magic.

Spicing Up the Cake and Frosting

The spices lift this cake out of "just banana bread" territory. It becomes a proper nutmeg and cinnamon spiced cake .

You will need 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg. If you have whole nutmeg, grate it fresh.

The flavour is incredible.

And don't forget the frosting! To get that perfect, slightly tangy finish for the best banana cake cream cheese frosting , make sure your 8 oz (225 g) block of full-fat cream cheese is super soft before you start whipping.

Tools for the Tender Crumb

You don't need a professional kitchen, but a few tools make life easier. A hand mixer or stand mixer is essential for creaming the butter and sugar—that step incorporates air, making the cake light.

It’s also a lifesaver for making lump-free frosting!

The other non-negotiable is your tin. We are using a standard 9x5 inch loaf pan dimensions (23x13 cm). Lining it with parchment paper, leaving a little overhang, means you can just lift the cake out easily after cooling.

Trust me, wrestling a hot cake out of a sticky tin is a nightmare I want you to avoid! Make sure you let the cake cool completely on a wire rack before even thinking about frosting it.

Patience, my friend.

Getting Started: The Secret to a Tender Crumb

Honestly, making the perfect Banana Cake is less about complex technique and more about paying attention to details. It's the difference between a sad, dense brick and a true tender crumb banana cake .

This is your mission for a proper Great British banana bake !

Mastering Your Mise en Place

First things first: let's talk about the ugly ducklings of the fruit bowl. You absolutely must use bananas that are basically black.

That is how to use very overripe bananas for baking . They provide all the natural sweetness and moisture. Seriously, if you wouldn’t eat it straight, it’s perfect for this cake.

Now, for your setup. Baking is science, not magic, so all your ingredients need to be cosy and warm. Get your butter, eggs, and buttermilk out right now.

If they are cold, your batter won't emufy, and you will end up with a heavy cake. This is non-negotiable! If you don't have buttermilk, remember that easy baking with buttermilk substitutes trick: milk and a splash of vinegar does the job perfectly.

Preheat that oven to 350° F ( 175° C) and prep your standard 9x5 inch loaf pan dimensions with parchment paper.

That paper sling is a life-saver for removal!

Baking Steps: Finding That Perfect Sponge

This recipe is simple, but we must respect the flour.

1. Creaming is Key: Beat your softened butter and sugars until they are pale and fluffy. I mean pale! Set a timer for 3 to 5 minutes on medium-high speed. This whips in the air that gives us that beautiful lift.
2. Mix the Wet: Add the eggs one at a time, followed by the vanilla and the mashed bananas. Scraping down the bowl constantly is crucial here.
3. Dry Ingredients Unite: Gently whisk together your flour, baking soda, salt, and the essential nutmeg and cinnamon spiced cake mix in a separate bowl.
4. The Gentle Fold: Now, reduce your mixer to the lowest speed. Add half the flour mixture, followed by the buttermilk, and then the rest of the flour. Stop mixing immediately the moment you can no longer see streaks of dry flour. Overmixing is the fastest way to ruin a light sponge. You want an easy banana bread alternative , not rubber.
5. Into the Heat: Pour the batter into your lined pan. Bake for 55– 65 minutes . If the top browns too quickly, just lightly tent it with foil. A skewer in the centre should come out clean.

Pro Tips for Your Traditional Afternoon Tea

My biggest baking lesson? Patience! Leave the cake in the pan for 15 minutes before moving it to a wire rack.

Then, walk away. You absolutely must wait until that cake is stone-cold before you even think about the frosting. Warm cake plus best banana cake cream cheese frosting equals soup.

Trust me, I learned that the hard way during my first attempt at a moist banana loaf recipe . Wait until it's completely cooled—at least 30 minutes .

This is the quintessential traditional afternoon tea cakes star. The tangy frosting cuts through the richness beautifully. Enjoy every tender crumb !

The After-Party: Serving and Storing Your Slice of Heaven

You did it! The hard part is over. Your gorgeous, spiced-up Banana Cake is cooling down. Honestly, the smell of that nutmeg and cinnamon spiced cake alone should win you Star Baker.

I always find the waiting the hardest bit. Remember, you absolutely must wait until it’s stone cold before adding the frosting.

Trust me, I learned the hard way with a very sad, melted pool of sugar once upon a time.

Pairing Perfection: Afternoon Tea and Beyond

This cake is the definition of comfort. Because we used the standard 9x5 inch loaf pan dimensions , you get perfect, thick slices.

This is definitely a contender for traditional afternoon tea cakes . Serve it with a strong builder’s brew, or maybe a fancy Earl Grey if you’re feeling sophisticated.

If you want to go all out, ditch the plate and serve a slice slightly warmed. Add a little dollop of whipped cream on the side.

The tanginess of the best banana cake cream cheese frosting cuts through the sweetness perfectly. It takes this easy banana bread alternative straight to dessert territory.

Keeping That Crumb Tender

The great news is that because this is such a moist banana loaf recipe thanks to using how to use very overripe bananas for baking , it lasts really well.

To store it, keep it in an airtight container at cool room temperature for up to two days. If you need it longer, pop it in the fridge for up to four days.

If you bake ahead of time, the unfrosted loaf freezes beautifully. Wrap it up tight in plastic wrap and then foil.

To reheat, I sometimes zap a slice (unfrosted) in the microwave for just 10 seconds . It wakes up the spices and makes the crumb feel freshly baked. It’s heavenly.

Adaptations and Swaps (The "No Buttermilk?" Moment)

Life happens, and sometimes you don’t have exactly what the recipe calls for.

If you are facing the dreaded "No Buttermilk!" scenario, don't panic! This is where baking with buttermilk substitutes saves the day.

Just mix 1/4 cup of whole milk with half a teaspoon of lemon juice or white vinegar. Let it sit for five minutes.

Done! It works just as well to create that lovely, delicate acid structure that gives us the beautiful tender crumb banana cake .

For a dietary swap, you can easily use a good 1:1 gluten-free flour blend. If you want a seasonal twist, try adding 1/2 cup of toasted pecans right at the end of mixing.

A Quick Word on Nutrition

Look, we’re not pretending this Great British banana bake is low-calorie, but let’s focus on the good stuff. Bananas bring potassium and fibre to the party.

Plus, using very overripe bananas maximizes that intense natural flavour, so we need less artificial stuff. Honestly, the biggest health benefit here is pure, unadulterated comfort.

You’ve created something wonderful. Go on, slice into that beauty and enjoy every bite!