It’s very rare that we don’t have a few brownish bananas sitting in our fruit bowl. I honestly think most of the household leaves them to over-ripen on purpose, just so I can bake banana cake!
This past weekend our fruit bowl was laden with bananas just about to hit the ‘point of no return’, where they needed to be baked or they were headed for the bin. So I was all set to make my Favourite Banana Cake Recipe, when Oy vey! Only one egg sitting in the fridge!
Don’t you hate it when you are just one ingredient short?
So with my regular banana cake recipe off the cards, I started trawling the internet for an easy banana cake recipe that only required one egg.
Luckily for me I stumbled across a real winner on this site and thought I’d share it here (mainly for my own reference).
I changed the method very slightly, but in my experience, baking with bananas is quite forgiving. Even if you mess up the order you add your ingredients in your banana cake recipe, it usually turns out ok.
Why is this Banana Cake recipe so quick and easy?
Not only is this recipe handy if you are short on eggs, there is also no ‘creaming’ of the butter involved which saves time.
Instead of creaming the butter and sugar which requires the butter to be at room temperature, (annoying if you forget to leave the butter out of the fridge before baking), the butter is melted and combined with the sugar. So easy!
The result. A surprisingly moist banana cake considering it only contains one egg. You can thank the ultra ripe bananas for that. Not only do they add natural sweetness, but moisture also.
I’ve got to admit, this is one of the best banana cake recipes I’ve tried. And even though I’ll probably still bake our ‘Favourite Banana Cake‘ from the Charmaine Solomon cookbook because it’s super yummy, this one is much quicker and easier to make.
I prefer to bake my banana cakes in a loaf tin, but this cake would work just as well baked in a 20cm round tin.
Adding a sliced banana to the top is optional, but I find it’s a super way to use up any extra bananas you have laying around. The banana topping makes the cake look really appealing without needing to add any extra icing or other decorations.
You may also enjoy:
- 125g butter
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2 ripe bananas mashed
- 1/4 cup milk
- 1 1/2 cups self-raising flour
- 1 whole peeled banana for topping (optional)
- Preheat oven to 170 C
- Melt butter either in a small saucepan or in the microwave.
- In a large bowl combine the butter, sugar, vanilla, mashed banana and milk. Once the mixture has cooled slightly beat in the egg.
- Fold in the sifted self-raising flour until combined.
- Pour batter into a greased and lined loaf tin.
- If desired, slice remaining banana in half lengthwise and place sliced side up on top of batter before baking.
- Bake for 35-40 min or until skewer comes out clean.
- Cool in pan for 5 mins, before turning onto a wire rack to cool completely.
All My Poppet recipes use a 250ml Australian standard cup for measurements unless otherwise specified.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 321Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 57mgSodium: 394mgCarbohydrates: 47gFiber: 2gSugar: 24gProtein: 4g
Nutritional information is an estimate only and may vary depending on ingredients used.