Over-ripened bananas are a great ingredient to make the Best Banana Bread Loaf. And what makes this recipe the best is that you can make a cream cheese frosting to go on top of it (if you like).
Bananas are such an unpredictable fruit. When you shop for bananas, you always want to think about how many you need now and how many you'll need for the rest of the week. You then pick yellow ones and green ones, try and mix and match. And sometimes, you don't have a choice. They're either all green or all yellow.
Next thing you know is that you have a bunch of bananas that have ripened to the point that you really can't eat them because they are too mushy and sweet.
Well, what to do with over-ripened bananas? Hmmm. Banana Loaf or Banana Bread of course!
This is a great Banana Loaf recipe that's super healthy and has no added sugar. If you want to keep it super healthy, omit the cream cheese frosting.
Tips and Tricks to Making the Best Banana Loaf (Bread) Cake
What's the difference between Banana Bread and Banana Loaf
To the eye Banana Bread and Banana Loaf seem very similar. However, banana bread uses a different flour and is generally made with yeast. Banana bread also, is slightly denser and dryer than Banana Loaf. Banana Bread typically needs to rise and doesn't have any of the added ingredients like nuts or raisins.
Banana Loaf is more of a dessert and is usually a little moister than banana bread that comes from a fat like butter. Also banana loaf is more of a dessert and it typically more sweeter than banana bread. Banana Loaf usually has added ingredients like nuts, raisins, carrots.
So that's a simple explanation of some of the differences between banana bread and banana loaf.
One Bowl is All it Takes
This banana loaf can be made in one bowl. There's no need to use multiple bowls. Start of with the wet ingredients in a medium sized bowl and then add in the dry ingredients to combine into the wet. And voila, just like that, you've got your cake batter.
Frosting Your Loaf
First of all, you don't need to make the frosting for this recipe. It is totally 100% optional. And as you can see, I did make it, but I used it sparingly, just as an added touch. But the cake is delicious without the frosting.
If you do decide to frost your cake, please, please, please, wait until it is totally cool to the touch. Otherwise, if you frost the cake while it is still warm, the frosting will melt down the sides of the cake.
Storing Your Leftovers
Whether you have frosted your cake or not, you can store this cake by placing plastic wrap over top the cake and leaving it at room temperature for not longer than 3 days. If you don't think that you it will be consumed within 3 days, put it in the fridge, for not longer than 5 days.
I used plastic wrap like this one here.
You can also store this cake in the freezer in an airtight container. TIP: Before you place it in the freezer, cut the cake into slices.When you know you are going to have a slice, place take it out at room temperature and allow it to thaw ought for 30 minutes. Then enjoy.
If you forgot to slice it before placing it in the freezer, don't worry, take the cake out and thaw it out overnight in the fridge.
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Banana Loaf (Bread)
- ½ cups coconut oil
- 2 eggs
- 4 bananas
- ½ cups shredded carrots
- 1 tbsp baking powder
- 1 ½ cups flour
- ½ tsp vanilla extract
- 250 g cream cheese softened
- 2 sticks butter
- 1 tsp vanilla extract or maple extract
- 1 cups icing sugar
- Preheat oven to 350°F. Grease bunt cake pan with butter and flour. If you plan to ice the cake use a spring form pan or a bunt cake pan where the bottom lifts. If you do not plan to frost cake, just use a loaf pan.
- Mash the bananas and mix in the remaining wet ingredients. In a separate bowl mix all the dry ingredients. Combine and put mixture in pan. If you don't plan to frost the cake, brush the top with some melted butter. This will make it crispy and delicious.
- Let bake for about 60 minutes. Use a toothpick to check doneness. Let cool.
- In the bowl of a stand mixer whip butter using paddle attachment add in icing sugar a little at a time. In the bowl of a stand mixer whip butter using paddle attachment add in icing sugar a little at a time.
- Add in vanilla and mix, scraping the bowl everyone once and a while. Add all icing sugar and mix until well combined and creamy with no lumps. Remove paddle attachment and use whisk attachment. Add in cream cheese half at a time and mix until smooth and creamy.
- Place icing in an icing bag and place in refrigerator until you are ready to use. Note that when you are ready to use it, let it sit at room temperature for about 20 minutes to soften up a little otherwise it will be hard to pipe out.