Banana loaf

Who doesn’t love a deliciously smelling banana loaf, straight out of the oven???

I know I do and my mother can second that, especially if it is loaded with chopped up walnuts or any nuts, she is not fussy, she just loves the crunch.

Every tea time, I like to make something sweet to enjoy with our tea and coffee. Most of the times, I don’t get the opportunity to make something but when I do, I try to make something that can last a couple of days. With that being said, whatever I make never seems to last longer than 24 hours.

After we have all had our fair share for tea time, my mum keeps some aside to go with the evening tea and then she shares the rest, some go for lunch, some get wrapped up and she dishes it out at work and some get wrapped up and forgotten about my mistake until it starts to grow a layer of hair and then I remember I forgot to take it out.

I came across this recipe in Fatima and Gadija’s cookbook.

The original recipe contained eggs, but I used a vegan substitute instead so that everyone in our household could enjoy it.

The verdict, everyone loved it and everyone could not get enough, let’s hope that there are enough leftovers to last till tomorrow’s tea time.


  • 125g x butter, room temperature.
  • 1 x cup castor sugar.
  • 1 x tsp vanilla essence.
  • 2 x vegan eggs ( 2 x tbsp. ground flax seed mixed with 6 x tbsp. boiling water).
  • 3 x bananas, mashed.
  • 1 ¾ x cup cake flour, sifted.
  • Pinch of salt.
  • 1 x tsp bicarbonate of soda.


  • Cream together the butter and castor sugar, till light and fluffy.
  • Beat in the eggs and vanilla essence, till well combined.
  • Mix in mashed bananas.
  • Add the cake flour. Salt and bicarbonate of soda and mix till well combined.
  • Pour into a greased loaf tin.
  • Pop into a preheated oven and bake at 180 degrees for 45 – 60 minutes or until the cake tester comes out clean.
  • Allow to cool for 30 minutes in the pan before turning out onto a cooling rack.
  • When the cake is almost cool to the touch, but still warm, wrap in cling wrap for 30 minutes to create a sticky layer.

Tell me what you think of this recipe