Banana Cake

A moist, spiced, nutty banana bread perfect for breakfast or tea. Batch-bake and freeze the extra loaves.

Baking Vegetarian Banana Breakfast Cake

Estimated Nutrition

Calories

3928.3

kcal / serving

7856.5 kcal total

Carbs

492.8g

per serving

985.6 g total

Fat

210.2g

per serving

420.4 g total

Protein

52.6g

per serving

105.2 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

335

Caster Sugar

tsp

Baking Powder

Dairy

115

Butter

Softened, plus extra for greasing

piece

Egg

Free-range

Fruits

piece

Banana

Very ripe

225

Raisin

GrainsCereals

450

Plain Flour

NutsSeeds

tbsp

Ground Cinnamon

tsp

Ground Cloves

0.5

tsp

Salt

225

Pecan

OilsFats

125

Vegetable Oil

Method

Preheat the oven to 200°C.

Cool the bread in the tins before slicing and serving.

Spoon the batter into the tins and bake for 90 minutes until golden.

Fold the dry mixture, raisins, and pecans lightly into the wet mixture.

Mix the flour, baking powder, spices, and salt in another bowl.

Beat in the eggs one at a time and stir in the banana mixture.

Cream the butter and sugar together in a separate bowl until fluffy.

Mash the bananas and vegetable oil together in a bowl.

Grease and line two medium loaf tins.