Banana loaf with Italian butter

Banana loaf with Italian butter

1 loaf

We make this cake every day and serve it warm with a loaded knife of the finest Italian butter; just slice and sit it under the grill (broiler) for three minutes. You will need to chill the cake mixture overnight, so allow two days to make this perfect banana loaf.


Quantity Ingredient
4 eggs
170g soft brown sugar
80ml sunflower oil
80ml buttermilk
170g plain flour
1 teaspoon plain flour, for dusting
1 teaspoon bicarbonate of soda
3 very ripe bananas, mashed
1 teaspoon butter, for greasing, plus extra to serve


  1. Whisk the eggs and the sugar together in a bowl until smooth and creamy.
  2. While continuing to whisk, add the sunflower oil to the bowl. Once the oil is combined add the buttermilk and whisk some more.
  3. Sift in the flour and bicarbonate of soda, and use a spatula to fold this into the egg mixture. Once everything is combined, fold in the mashed banana.
  4. Pour the mix into a large plastic container and cover. Place in the fridge and chill overnight. The buttermilk and bicarbonate of soda slowly react to give the cake a good rise and soft texture.
  5. Remove the mixture from the fridge 1 hour before baking. Preheat the oven to 180°C, and butter and flour a 1.2 litre loaf tin.
  6. Pour the batter into the prepared tin and bake for 1 hour 15 minutes. A skewer inserted into the middle of the loaf will come out clean when the cake is done. Leave the loaf to cool in the tin for about 10 minutes and then serve with butter while still warm, or leave to cool completely on a wire rack.
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