Looking for an easy recipe for banana loaf preferably without nuts?

Answer 1

BANANA LOAF

1/2 c. sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1 tsp. golden syrup (or 1/2 teaspoon Karo syrup and 1/2 teaspoon molasses)
2 ripe bananas
1 egg
1 1/4 c. self-rising flour
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. ground ginger
1 tbsp. milk

Cream together butter, sugars, vanilla and golden syrup. Add mashed bananas and egg. Mix. Fold in dry ingredients, then milk. Pour into 9 x 5 inch loaf pan. Bake at 350 degrees for 40-45 minutes. Cool on wire rack. Enjoy!

Answer 2

The simplest banana loaf recipe I have found is at http://www.bananaloafrecipe.co.uk. It's very easy to make, you don't need a mixer or food processor and children really enjoy baking it as they can help with most of it. This recipe has raisins and no nuts, but you can add all sorts of extras to it if you want such as chocolate and spices. Ideas are on the Additional Ingredients page http://www.bananaloafrecipe.co.uk/additionalIngredients.html

Answer 3

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Cake
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

Banana-caramel cream
1 1/2 cups (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3 3/4 cups chilled heavy whipping cream, divided

4 1/2 teaspoons fresh lime juice, divided
4 1/2 teaspoons dark rum, divided

Sea Salt-Roasted Pecans

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

For banana-caramel cream:
Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.

Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

Makes 10 to 12 servings.
Bon Appétit