Jenni's Blog

This is an updated recipe from a Banana bread post I did a while ago. This banana cake, according to my boyfriend, is the best he’s ever had.. It’s super super moist and full of banana flavor. I scaled it down to fit an 8x4 loaf pan, and I think it’s so moist because I didn’t use the right egg amount, not enough flour and a lot of bananas. It looks and smells really good, and I just wanted to update the recipe here so someone else might try it, tell me how it came out, and see if they got the same results.

Anyway, I like it, because it's cheap to make, the only thing that's expesnive (or can be, last week I saw butter at 4.25/ lb) is the butter. So a college student can make this....if they keep eggs, brown sugar, eggs and the dry stuff in their room.....

¾ cup plus ne tablespoon flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3 oz melted butter
1/2 cup  packed brown sugar
2 eggs
2 big,  ripe mashed bananas (I used very ripe, but not that brown all over ripe and  mushed it, but kept nice chunks in it.)
1 teaspoon vanilla extract


Oven should be at 325. Foil/Grease or paper a 8×4 loaf pan.

Mix the flour, salt, baking soda and baking powder in a bowl, stir and set aside.
In a large bowl, mix the melted butter and sugar together. Add in the eggs and stir. Blend in mashed bananas and vanilla until just combined. Carefully fold in flour and pour into pan

The bake time is 50 mins to an hour or slightly longer. At home, this recipe takes about 45-50 minutes, but here, it took about an hour. So I suggest checking it at the 45 minute mark and ever ten minutes after that or your good judgment. 

I covered this with a nice glaze when the cake came out of the oven (a hot glaze, approx recipe follows) and by the time it cools it should be nice and set

Hot Glaze
.5 oz butter
Small splash milk
1 cup or so powdered sugar

In a pot melt the butter and milk over medium heat. When melted and hot, add in the powdered sugar, a little at a time, adding more powdered sugar if runny, and teaspoons of milk if thick. (Im never good at glaze ratios), keep in pan on heat and keep whisking slowly, keeping the glaze moving, untill it becomes hot and viscous. Pour over hot loaf and cover. If you want a drizzle, just make a little thicker. I would suggest halfing the recipe, but it’s such a small amount of ingredients, it shouldn’t matter.