Simple Banana Loaf: A great Teatime accompaniment


It’s a Sunday and I still see 3 bananas lying in my fruit basket, slightly over-ripe no one seem to be interested to finish them, banana is the best source of Potassium, Vit B6, Vit C and Dietary Fibre. Potassium; an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.

Also: Bananas have long been recognized for their antacid effects that protect against stomach ulcers and ulcer damage. In addition, bananas contain pectin, a soluble fiber (called a hydrocolloid) that can help normalize movement through the digestive tract and ease constipation.


So let us not waste the leftover bananas, instead bake a nutritious Banana Loaf. My recipe is the most simple and easy to make for everyone.

Baking time: 25 to 30 mins

Baking/Oven Temp: 180 degrees Celsius

Baking Tools: Mixing Bowls, Clean duster, measuring pan, liquid measure, sieve, scraper, electric egg whisk or a hand whisk, a baking Loaf pan, scoop and cooling rack or tray.

Note: Line the baking pan with a grease proof parchment paper; preset the oven for 180 degree Celsius and 30 minutes baking time.

To start with:

Collect the following Ingredients from your Kitchen:

Bananas: 150 gms. 3 no. medium size; peel them and weigh the mass
Refined Flour: 150 gms Shift the flour with baking soda and keep aside
Baking Soda: a Pinch
Breakfast Sugar: 120 gms Mix the sugar and banana pulp and blend it well
Eggs: 3 large; break them into a bowl, do not separate the yolks – whip lightly
Vanilla essence: a drop or two, just add it to the eggs while whipping them
Raisin: 30 gms Add it in the end
Refined Flour: 30 ml.

Method of Preparation:

1. Take the Banana mass/puree into a bowl, add the breakfast sugar and whip it lightly with a hand whisk, keep aside

2. In an other bowl, take the eggs, add the vanilla essence and whip it until smooth and fluffy, now add this to the above banana mixture a little at a time. Continue to whip until the entire egg mixture is added.

3. Fold in the flour, slowly by sprinkling over the egg and banana mixture and fold in lightly until all the flour is added

4. Now, you see a nice creamy mixture, fold in the raisins and the refined oil into the creamy mixture.

5. The loaf mixture is ready, scoop it carefully into the baking pan which is well lined with a grease proof paper.

6. Do not cover the baking dish, put it in the oven and bake it until done.

7. Once it is fully baked, Cool it on the cooling rack. Slice and serve

A Banana loaf can stay for 5 to 6 days, do not refrigerate the loaf instead keep it wrapped in a butter paper or with a cling film in a cool place. The best place is your Coffee table and watch it finish…