Banana Cake
バナナケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This banana cake is one of the simplest snacks to come out of the preschool kitchen. Ripe mashed banana gives it plenty of natural sweetness and a soft, moist crumb that little ones find easy to chew, so it goes down well even with children who are wary of new foods. There is no egg and no butter, just oil and milk, and the batter comes together in one bowl in a few minutes. Mix it gently and stop as soon as the flour disappears so the cake bakes up light and tender.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gflour
- 40.5 gbanana
Seasonings
- 1.2 gbaking powder
- 5.3 gsugar
- 7.5 gvegetable oil
- 15 mlmilk
Directions
- 1
Sift the flour and baking powder together.
- 2
Mash the banana, add the sugar and mix well. Add the vegetable oil and milk and mix again.
- 3
Add the flour mixture from step 1 and fold it in gently until just combined.
- 4
Pour the batter onto a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 229.5 kcal | 459 kcal | 229.5 kcal |
| Protein | 3.2 g | 6.3 g | 3.2 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 35.8 g | 71.7 g | 35.8 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 54 mg | 108 mg | 54 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 244.5 mg | 489 mg | 244.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 229.5 kcal | 3.2 g | 8.7 g | 35.8 g | 1.2 g | 0.2 g | 54 mg | 0.3 mg | 244.5 mg |
| 1 adult serving | 459 kcal | 6.3 g | 17.4 g | 71.7 g | 2.4 g | 0.3 g | 108 mg | 0.6 mg | 489 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
