I’ve been making banana loaf for over 20 years. It’s a household favorite. Whenever we have overripe bananas I chop them up and freeze them for later. This is great for adding to smoothies, making vegan ice-cream, cakes and muffins. But adding sea moss? Well, that’s a whole other dimension!
How do I make this yummy banana loaf with sea moss?
One of the things I love about this recipe is that I can whip it up while doing other things in the kitchen. This is so simple to make, and given that I can add sea moss to it I love it even more. If you’re looking for a sugar substitute here, we’ve got you covered too.
10 to 12 portions
Preparation – 25 minutes
Baking time – 50 minutes
- 125 g Nuttelex / Butter
- 3/4 cup brown sugar (or Lakanto as our preferred alternative to sugar)
- 2 eggs
- 1 cup mashed bananas
- 1 cup Sea Moss gel
- 1 teaspoon baking soda
- 2 teaspoons soy milk
- 2 cups self raising flour
You will also need
- A food processor
- Measuring cups and spoons
- A medium sides glass mixing bowl
- A wooden spoon or spatula
- A cake or loaf tin
- A medium saucepan
- Preheat the oven to 180°C (approx 360°F).
- Add the sugar and the butter to a mixing bowl and cream until light and fluffy.
- Peel and mash the bananas. If you have bananas that are getting to be on the overripe side that you are not ready to cook with these can be frozen for later use. Once defrosted, the bananas can be peeled into a bowl, as they will be runnier than fresh out of the peel. This can make working with them in the recipe considerably easier; no need to mash as they will blend through smoothly. Add the eggs and sea moss gel to the banana and beat well.
- In a saucepan gently heat the soy milk and mix baking soda. This will foam up into a creamy mixture.
- Add the soy milk and baking soda to the banana mixture. Mix through thoroughly.
- Sift the self raising flour to create aeration and remove any lumps in the flour. Combine all the ingredients until mixed well to a smooth texture.
- Grease your cake or loaf tin.
- Pour the mixture into the tin and smooth the top. Bake at 180°C (approx 360°F) for 50 minutes or until the cake bounces back when pressed lightly. Depending on your oven, you may need to use steel skewers to help the loaf cook through to the center.
- Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to further cool before cutting and serving.
This banana loaf is delicious when it is sliced and warmed slightly with a light dusting of Lakanto which you can caramelize under the grill. A bit of a naughty touch for the sweet tooth, so maybe take it a little easy on this.
You could also jazz up your banana loaf and make it look better than a bought one. I do this by using two 20 cm round baking tins. I add half of the mixture to each tin and then bake them at 180°C for 25 minutes instead of 50 minutes. The plan here is to use the two separate cakes as a top and bottom.
After the cakes have cooled, apply a layer of cream cheese icing to the bottom cake. If you prefer a plant based option here, we’ve got a great option coming up for you in our recipes section (you’ll need to subscribe to be notified).
To add a real pop of flavor and texture to your show stopping banana loaf, add slices of fresh banana on top of the cream cheese icing. Add the second cake on top, and then ice the rest of the cake as desired. This Banana Loaf is light and fluffy. I absolutely love it and it is usually the first to go when served at parties.