Banana Cake Recipe
This Banana Cake recipe is perfectly moist and delicious, packed with nutrients, plus it's a great way to use the overripe bananas. It can serve as breakfast or snack, my kids love it so much.
Preheat the oven to 180°C or 356°F. Grease and flour a 9-inch loaf pan. Set aside.
In a large bowl, combine the flour, salt and baking soda.
Mash the overripe bananas using a fork. To make the best banana bread, you should use the overripe spotty banana, it gives more flavor to the bread.
On a separate bowl, cream the butter and sugar until smooth and fluffy. Add the eggs, mashed bananas and vanilla extract then mix well.
Gradually add the flour mixture while mixing, then add the chopped walnuts and yogurt. Continue to mix until well blended.
Pour into a prepared pan and bake for 30-40 minutes.
Remove from the oven, allow to cool for 10 minutes before serving. You can store the Banana Cake in an airtight container for up to 4-5 days or wrap it in plastic wrap, then foil and freeze it up to 3 months.
Calories: 347kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 249mg | Potassium: 232mg | Fiber: 2g | Sugar: 26g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg