Banana Bread Cake for the (Monster) Munchies!

…super quick and easy!

I love cakes, cookies, cupcakes, everything sweet you can bake and since I have this little Blog here I enjoy making them almost every day. I have a long list of things I want to bake I haven’t tried yet and I am always curious how a new recipe turns out.

But sometimes I just have that little monster in me, knocking on my sweet tooth, saying feed me now!! Feed me with something really sweet and flavorful with a consistency you don’t want to stop chewing on….

Well, I am lactose intolerant and that means for me here in Germany, I can’t just go and get me a cake, a sweet bun, some cookies from the bakery, because nobody sells lactose free stuff…. so I hear that monster knocking and that means to me, let’s bake, quick!!

This banana cake was exactly what I needed.

The recipe is adapted from here.


  • 1 cup mashed bananas (about three)
  • 1 cup (200 g) sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 eggs
  • 1 cup (120 g) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt

Preheat oven to 350 and grease a 9 inch pan. Mash the bananas and mix in the sugar, oil, and eggs.
Stir in the flour, baking powder, baking soda, cinnamon, and salt. Pour into the pan and bake, uncovered, about 25 minutes, or until a toothpick comes out clean.

I made a sugar glaze with vanilla extract and sprinkled some brown sugar on top.

Can’t hear any monsters anymore, can you?

5 thoughts on “Banana Bread Cake for the (Monster) Munchies!

  1. I feel like dancing to the “Monster Mash!” I’ve been wanting an easy recipe that I can use when I have too many over-ripe bananas. This is perfect! And it looks so delicious. For the icing, did you just mix vanilla and brown sugar? It looks so white; did you add anything else to it? (I love your site)

  2. You make sugar glaze with confectioner’s sugar, just use a cup or two of confectioner’s sugar and a splash of vanilla, add water (but only like teaspoon wise) and stir till you have a thick (glue like) consistency and then pour it over the cake. I just sprinkled some brown sugar on the glaze for decoration. Thank you for being such a great fan!

  3. Have you tried baking with kefir? It’s supposed to be very tolerable for lactose intolerant people (I think the kefir ‘grains’ digest all the lactose). Cheryl and I have used it to make waffles, smoothies, muffins, ice cream, etc. She is not so lactose tolerant either, and it seems to work for her. Our favorite is homemade kefir butter… 100x better than regular.

  4. Sounds like it would make sense, going to try to find out more about Kefir then. Never heard of it before. I can’t handle almost any little lactose. But sounds worth a try, Thanks 🙂

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